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St. Patrick’s Day Pancakes

Looking for a fun St. Patrick’s Day inspired breakfast? Then you have to make these St. Patrick’s Day Pancakes! An easy, colorful and fun breakfast recipe.

FUN GREEN PANCAKES FOR EVERYONE

I sometimes like to do fun, themed foods for holidays and these St. Patrick’s Green Pancakes are absolutely one of them. They are an easy buttermilk pancake recipe with minimal ingredients and they are topped off with syrup, whipped cream and marshmallows. How much more fun can a pancake recipe get? If you’re in the mood to have some colorful fun, then you have to make a batch of my St. Patrick’s Green Pancake recipe!

Stack of St. Patrick's Green Pancakes with syrup, whipped cream and marshmallow side view.

TIPS AND TRICKS TO MAKE ST. PATRICK’S DAY PANCAKES:

  • You need to make a well in the dry ingredients. Making a well means creating an open space (or a hole) in the middle of your dry ingredients where you can pour your wet ingredients, this helps you not to over work the mixture or dough.
  • You do not need to use the green food coloring if you do not like food coloring. The pancakes are amazing without it.
  • I use buttermilk in this recipe. In this recipe, you can use a buttermilk substitute. Add 1 ½ tablespoons of vinegar (or lemon juice) into a 2 cup measuring cup then fill the cup to 1 ½ total cups with regular whole milk. We want the total of this milk and vinegar mixture to come to 1 ½ cups for this recipe. Let this mixture sit for 5 minutes before adding it to the recipe. (This gives it a chance to thicken up.)
  • You can top these pancakes with whatever you want. These are regular pancakes that just have a green coloring but no additional flavor. So butter and syrup are the main toppings, but for fun, I topped them with whipped cream and Lucky Charms marshmallows to give it the holiday look. It is important not to get these pancakes too brown or you won’t see the green! If they are browning too fast you may need to turn the heat down under your frying pan.
  • You can easily double this recipe to serve more people if you like!
Stacked St. Patrick's Green Pancakes on plate with marshmallows and whipped cream.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • all-purpose flour
  • granulated sugar
  • baking powder
  • baking soda
  • salt
  • egg
  • cooking oil
  • buttermilk
  • butter
  • green food coloring (liquid or gel)
  • syrup
  • whipped topping (optional)
  • marshmallows (optional)
Ingredients needed to make St. Patrick's Green Pancakes.

HOW TO MAKE ST. PATRICK’S DAY PANCAKES:

In a bowl, add flour, sugar, baking powder, baking soda, and salt.

Dry ingredients in in a clear bowl.

Whisk together and make a deep dip in the middle of the dry ingredients. (This is where we will add the wet ingredients later.)  Set this bowl aside.

Whisked dry ingredients in bowl.

Add the egg in a medium bowl. 

Egg in a clear bowl.

Whisk egg until well beaten.

Egg being whisked in bowl.

Add in the oil and buttermilk and stir. Then add green food coloring (use gradually to create your desired saturation of green color). 

Remaining wet ingredients added to egg with food coloring.

Whisk these wet ingredients together until combined.

green pancake batter in a bowl.

Pour the wet mixture into the well of dry ingredients.

Wet ingredients being poured into dry ingredients.

Gently whisk this mixture together.

Wet ingredients being whisked together with dry ingredients.

It is okay if the batter is a little lumpy. That’s how it should be. You can adjust the amount of milk if you prefer thinner or thicker pancakes.

St. Patrick's Green Pancakes batter whisked up in a bowl.

Heat your frying pan or griddle to about 250F degrees. Lightly grease with additional vegetable oil, then use a ¼ cup to measure out batter.

Measuring cup measuring out some pancake batter.

Pour batter onto pan.

Measuring cup pouring pancake batter onto griddle.

When edges begin to look dry and bubbly, flip them over.

Green Pancakes on griddle.

Continue to cook for a few more minutes until cooked through.

Finished St. Patrick's Green Pancakes on griddle.

They are best served hot with butter and maple syrup. But, if you want to be a bit more festive, add some whipped cream, sprinkles and Lucky Charms marshmallows for St. Patrick’s Day!

Fork with bite taken out of St. Patrick's Green Pancakes.

HOW TO STORE:

  • Leftover pancakes are best refrigerated by storing in an airtight container separated with a piece of parchment paper in between each pancake so they don’t stick together.
  • If stored properly, this St. Patrick’s Day Pancake Recipe should keep for up to 5 days. You can reheat them in the microwave.
  •  You can also freeze these pancakes. Cool completely and repeat the steps on storing in the refrigerator, place in in the freezer and they will keep for up to 6 months. You can reheat them in the microwave to serve again.

CRAVING MORE RECIPES?

Stacked Green Pancakes with toppings square image

St. Patrick’s Day Pancakes

Looking for a fun St. Patrick's Day inspired breakfast? Then you have to make these St. Patrick's Day Pancakes! An easy, colorful and fun breakfast recipe.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 2 cups all-purpose flour
  • 1 Tablespoon granulated sugar
  • 1 ½ Tablespoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg, beaten well
  • 3 Tablespoons oil canola or vegetable, extra for preparing griddle, frying pan
  • 1 ¾ cups buttermilk
  • 1 Tablespoon green food coloring (liquid, gel or paste)
  • syrup and butter, for topping

Instructions

  • Combine dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a large bowl. Make a deep dip in the middle of the dry ingredients. (This is where we will add the wet ingredients later.) Set this bowl aside.
  • Beat the egg in a medium bowl. Add in the oil and buttermilk and stir well. Stir in green food coloring (use gradually to create your desired saturation of green color). Pour this wet mixture into the well of dry ingredients inside the large bowl and combine thoroughly.
  • Mix it in, but only until just mixed. The batter will be lumpy. This is good for pancakes. You want it a little lumpy.
  • Heat your frying pan or griddle to about 250F degrees. Lightly grease with additional vegetable oil, then use a ¼ cup measuting cup to drop batter onto the pan.
  • When edges begin to look dry and bubbly, flip them over.
  • They are best served hot with butter and maple syrup, but you can also top with some whipped cream, sprinkles and lucky charms for St. Patrick’s Day!

Notes

  • You need to make a well in the dry ingredients. Making a well means creating an open space (or a large dip) in the middle of your dry ingredients where you can pour your wet ingredients, this helps you not to over work the mixture or dough.
  • You do not need to use the green food coloring if you do not like food coloring. The pancakes are amazing without it.
  • I use buttermilk in this recipe. In this recipe, you can use a buttermilk substitute. Add 1 ½ tablespoons of vinegar (or lemon juice) into a 2 cup measuring cup then fill the cup to 1 ½ total cups with regular whole milk. We want the total of this milk and vinegar mixture to come to 1 ½ cups for this recipe. Let this mixture sit for 5 minutes before adding it to the recipe. (This gives it a chance to thicken up.)
  • You can top these pancakes with whatever you want. These are regular pancakes that just have a green coloring but no additional flavor. So butter and syrup are the main toppings, but for fun, I topped them with whipped cream and Lucky Charms marshmallows to give it the holiday look.
  • It is important not to get these pancakes too brown or you won’t see the green! If they are browning too fast you may need to turn the heat down under your frying pan.
  • You can easily double this recipe to serve more people if you like!
Course: Breakfast
Cuisine: American

Nutrition

Calories: 417kcal | Carbohydrates: 58g | Protein: 11g | Fat: 16g | Sodium: 559mg | Fiber: 2g | Sugar: 8g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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