Mint Chocolate Chip Pancakes

Mint Chocolate Chip Pancakes
  1. 1 1/3 cup all-purpose flour
  2. 1 tablespoon granulated sugar
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1 cup buttermilk
  7. 1 large egg
  8. 2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking
  9. 1/2 teaspoon pure vanilla extract
  10. 1/2 teaspoon pure mint extract (See Cooks' Note)
  11. 3 to 4 drops green food coloring (optional)
  12. 3/4 cup mini semisweet chocolate chips, plus more for topping
  13. Whipped cream, for serving
  14. Vanilla ice cream, for serving
  15. Store-bought or homemade hot fudge sauce, for serving
  1. Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
  2. Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.
  3. Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt almost immediately. Ladle 1/4 cup of pancake batter into skillet for each pancake, taking care not to let the pancakes run together. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more. Transfer to plates. Repeat with remaining batter.
  4. Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.