Chocolate chip pancakes with mint chips too stack with easy homemade vanilla syrup for an exciting breakfast recipe. Great for St. Patrick’s Day!
Pancakes are great comfort food and usually reserved just for weekends.
I’ll warn you, one bite of these Mint Chocolate Chip Pancakes and you may not be able to wait until the weekends to make them.
Perfectly themed for St. Patrick’s Day too!
Ingredients for Mint Chocolate Chip Pancakes
Making pancakes from scratch is easy and doesn’t take much more time to prepare the batter than from a mix!
- Oat Flour
- All-Purpose Flour (regular or gluten-free)
- Granulated Sugar
- Baking Powder
- Kosher Salt
- Baking Soda
- Eggs
- Milk
- Vanilla Extract
- Dark Chocolate Chips
- Mint Chocolate Chips (or chopped Andes Mints, or mint chocolate candy bar
- Optional: whipped cream for topping
Why Oat Flour?
Oat flour is readily available with the unique flours in grocery stores. You can also make it yourself!
It creates a moister recipe and has a wonderful homey flavor.
Oat flour is delicious and with more flavor than all-purpose flour alone.
The combination creates a light, delicious pancake.
These Little Apple Oat Cakes in Jars also use it!
Is this recipe Gluten-Free?
To make this chocolate chip pancake recipe gluten-free, use:
- gluten-free oat flour, and
- your favorite gluten-free all-purpose flour (I used King Arthur’s blend with out binders)
Chocolate Chips to Use for Mint Chocolate Chip Pancakes
I used a limited edition mix by Nestle’s Toll House called ‘Winter‘ which is a combination of dark chocolate chips and green mint chips.
Chopped chocolate, chopped Andes Mints as well as chocolate chips may be used to get a combination of each chocolate and mint.
How to Make Mint Chocolate Chip Pancakes – Step by Step
These chocolate chip pancakes are thinner versus the uber thick, bready variety. Perfect for making a nice big stack!
For detailed instructions please refer to the recipe card at the bottom of the page.
- Combine the oat flour, all-purpose flour, sugar, baking powder, salt, baking soda in a mixing bowl; whisk or stir to mix fully.
- In a small mixing bowl lightly beat the eggs.
- Add the milk and vanilla extract to the eggs; whisk together.
- Add the wet mixture to the dry ingredients; whisk to fully combine.
- Stir in the chocolate chips.
- Heat a griddle over medium heat on the stove top (or if using an electric griddle heat to 350 degrees)
- Pour slightly under a ¼ cup of batter per pancake onto the griddle. Once the top is showing bubbles over the entire surface flip the pancakes and allow to cook for 10-15 seconds on the opposite side until done.
Chocolate Chip Pancake Making TIPS
- Stir the pancake batter each time before scooping onto the griddle to keep the chocolate chips incorporated (or they will sink to the bottom).
- Each side of the chocolate chip pancakes should be golden brown.
- The pancakes will cook quickly on a fully heated griddle; 1-2 minutes per pancake.
Freezing Leftover Chocolate Chip Pancakes
Extra pancakes (if there are any) can be frozen for future meals.
How to Freeze and Reheat Chocolate Chip Pancakes:
- Divide chocolate chip pancakes into serving sizes of 3-4 pancakes,
- Placed into individual sealed plastic bags in the freezer.
- To reheat, pop each pancake into the toaster for 1-2 rounds of toasting to rewarm them for another breakfast.
Making Vanilla Syrup
Though any syrup can be used for this chocolate chip pancake recipe, simple homemade vanilla syrup is delicious.
Only four ingredients are needed and you have them in your pantry right now!
- Water
- Granulated Sugar
- Cornstarch
- Vanilla Extract
Tips for Making Vanilla Syrup
The syrup requires cooling to room temperature to fully thicken.
I suggest making that beforehand, or allowing at least an hour for it to cool before making the pancakes.
How to Serve Mint Chocolate Chip Pancakes
Serve drizzled in the vanilla syrup with a dollop of whipped cream and sprinkle of more chocolate chips on top!
More Great Breakfast recipes…
- Christmas Breakfast Enchilada Casserole: an Easy Breakfast Casserole All Year Round!
- Easy Shakshuka Recipe (Poached Eggs in Spicy Tomato Sauce)
- Strawberry Stuffed French Toast
- Gluten-Free Maple-Pecan Waffles
- Apple Pancakes
Recipe
Mint Chocolate Chip Pancakes with Homemade Vanilla Syrup
Ingredients
Ingredients for Homemade Vanilla Syrup:
- 1 cup Water
- 2 cups Granulated Sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Vanilla Extract
Ingredients for Mint Chocolate Chip Pancakes:
- 1 cup Oat Flour
- 1 cup All-Purpose Flour; regular or gluten-free blend (I used King Arthur’s blend)
- 1 ½ tablespoons Granulated Sugar
- 1 tablespoon Baking Powder
- ¼ teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- 3 Eggs , room temperature
- 1 cup Milk
- 1 teaspoon Vanilla Extract
- ¼ cup Dark Chocolate Chips (plus some extra for topping the pancakes)
- ½ cup Mint Chocolate Chips (or chopped Andes Mints, or mint chocolate candy bar; save some for topping the pancakes)
- Optional: whipped cream for topping
Instructions
Instructions for Homemade Vanilla Syrup:
- In a medium saucepan, heat the water, sugar and cornstarch over medium-high while whisking to dissolve the sugar and cornstarch.
- Bring to a low boil; lower the heat and simmer for 2 minutes.
- Remove from the heat and whisk in the vanilla extract. Allow to cool to room temperature.
- Allow to cool to room temperature. NOTE: The syrup will thicken while it cools.
Instructions for Chocolate Mint Chip Pancakes:
- In a large mixing bowl combine the oat flour, all-purpose flour, sugar, baking powder, salt, baking soda; whisk or stir to mix fully.
- In a small mixing bowl lightly beat the eggs.
- Add the milk and vanilla extract to the eggs and whisk together.
- Add the wet mixture to the dry ingredients and whisk to fully combine.
- Stir in the chocolate chips.
- Heat a griddle over medium heat on the stove top or if using an electric griddle heat to 350 degrees. NOTE: Non-stick griddles do not require butter, though a tablespoon may be added if desired and should be added to a regular griddle.
- To make the pancakes pour slightly under a ¼ cup of batter per pancake onto the griddle. Once the top is showing bubbles over the entire surface flip the pancakes and allow to cook for 10-15 seconds on the opposite side until done. Each side should be golden brown.
- NOTE: Stir the pancake batter each time before scooping onto the griddle to keep the chocolate chips incorporated (or they will sink to the bottom).
- The pancakes will cook quickly on a fully heated griddle; 1-2 minutes per pancake. Repeat, remembering to stir the batter, until all the batter has been used.
- Serve hot with Homemade Vanilla Syrup and a dollop of whipped cream and a few chocolate chips on top!
Notes
- I used a limited edition mix by Nestle's Toll House called 'Winter' which is a combination of dark chocolate chips and green mint chips.
- Chopped chocolate as well as chocolate chips may be used to get a combination of each chocolate and mint.
- The syrup requires cooling to room temperature to thicken. I suggest making that before hand or allowing at least an hour for it to cool before making the pancakes.
- An hour cooling time is incorporated into the Total Time for the recipe.
Nutrition
Originally published March 11, 2015; updated March 2019.
Connie says
I honestly never knew oat flour existed. I have a friend with a severe gluten intolerance and I think she is going to be ecstatic when I tell her about this kind of flour. Then she can make pancakes like these… and make them for me too because I want to see how much more flavor this flour has over all-purpose flour. Thanks for the tip!
Sommer says
It’s like dessert for breakfast!