Andes Chocolate Mint Pancakes

Rich, Fluffy, Chocolate Mint Pancakes covered in Ghirardelli premium Chocolate Sauce and topped with Andes Mint Chocolate Chips. These Andes Chocolate Mint Pancakes are perfect for Pancake Day, St. Patrick's Day or any day you want a special treat!

Course Breakfast and Brunch Recipes

Cuisine American

Keyword easy breakfast recipes

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 223kcal

Author Nicole Cook

Ingredients

2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
1 teaspoons baking soda
½ cup cocoa powder
2 eggs
1 ½ cups whole milk
¼ cup canola oil
1 ½ teaspoons peppermint extract
½ cup Andes Chocolate Mint Chips
cooking spray or oil for griddle

Instructions

In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and baking soda.
Add milk, eggs, oil and mint extract. And mix just until moistened. The batter may still seem lumpy, but as long as everything is combined, you're fine. Do not over mix or you will wind up with thin pancakes, and not their fluffy counterparts.
Gently stir in Andes Chocolate Mint Chips. Set aside for 15 minutes.
After the batter has sat 15 minutes, heat a griddle over medium heat.
Spray with cooking spray.
For each pancake, drop 1/4 cup of batter onto griddle. Cook 1-2 minutes, until surface of pancakes are lightly bubbling and a peek at the bottom appears to be done.
Flip carefully and cook another 1-2 minutes.
Transfer pancakes to a plate and cover loosely with a towel or aluminum foil to keep warm.
To serve, cover in chocolate syrup and add more Andes Mint Chocolate Chips.

Nutrition