Step 1: Make the Pancake Batter

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix buttermilk, egg, melted butter, vanilla, and peppermint extract.
3. Stir in green food coloring until you reach your desired shade.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. (Don’t overmix! A few lumps are okay.)

Step 2: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
2. Pour ¼ cup of batter per pancake onto the skillet.
3. Cook until bubbles appear on the surface and edges look set, about 2 minutes.
4. Flip and cook for another 1-2 minutes until golden brown.

(For shamrock shapes, you can use a shamrock-shaped cookie cutter, or pour three small batter circles close together to form the leaves!)

Step 3: Make the Minty Drizzle

1. In a small bowl, whisk together powdered sugar, milk, peppermint extract, and green food coloring until smooth.
2. Adjust the consistency by adding more milk (for a thinner drizzle) or more powdered sugar (for a thicker glaze).

Step 4: Assemble & Serve

1. Stack pancakes on a plate and drizzle with the minty glaze.
2. Top with whipped cream, mini chocolate chips, sprinkles, or powdered sugar.
3. Serve warm and enjoy your festive Shamrock Pancakes! 🍀✨

Serving Suggestions

• With Chocolate Sauce: Drizzle melted chocolate for a mint-chocolate pancake delight.
• As a Pancake Bar: Let everyone add their own toppings for a fun St. Patrick’s Day breakfast!
• With a Side of Fruit: Serve with sliced bananas or strawberries for a fresh contrast.