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Stack of Mint Chocolate Chip Pancakes with Homemade Vanilla Syrup and chocolate chips
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Mint Chocolate Chip Pancakes with Homemade Vanilla Syrup

Mint and chocolate mix in perfect combination for delicious light pancakes with homemade vanilla syrup.
Course Breakfast
Cuisine American
Keyword chocolate chip pancake recipe, chocolate chip pancakes, vanilla syrup
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 5 2 cups Homemade Vanilla Syrup and 20 5-inch diameter pancakes
Calories 725kcal
Author Toni Dash

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

Notes on chocolate chips for the 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 as well as chocolate chips may be used to get a combination of each chocolate and mint.
Notes on the syrup:
  • 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

Calories: 725kcal | Carbohydrates: 139g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 316mg | Potassium: 489mg | Fiber: 4g | Sugar: 101g | Vitamin A: 260IU | Calcium: 251mg | Iron: 2.9mg