These Andes Chocolate Mint Pancakes are the most decadent pancake experience ever! They are perfectly fluffy, chocolatey, minty and loaded with Andes Mint Chips. Top them with chocolate syrup for a chocolate lover’s dream come true! These are just in time for your holiday brunch and can easily be made into fun Christmas shapes using cookie cutters!
I bought a bag of Andes Mint Chips thinking that I would make some cookies with them. However, my inspiration brought me in 2 different directions. Stay tuned on Saturated Saturday for Baileys Mint Hot Chocolate as well (what the yum)! I just love Andes Mints so much…they are really addictive and dangerous. They are probably one of the reasons I like going to the Olive Garden…LOL. For some reason, my mind is drifting to the movie, “Monty Python’s Meaning of Life” where the man eats his butt off and explodes after the waiter insists on giving him an after dinner mint. Good stuff indeed. Yes, I’m a bit of a movie dork. More mints please!
Pancake Sunday continues to be a tradition at my house. However, my picky daughters won’t deviate from blueberry pancakes! I can’t say I blame them, but I love experimenting with different flavors. I just love the cakey fluffy goodness and all the different sauce combinations. I have to say that chocolate and mint is one of my new favorites. I really had fun making different Christmas shapes using cookie cutters. It is such an easy, fun way to make them more festive for the holidays and great for the kids!
- 2 C. Flour
- ¼ C. Sugar
- 2 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- ½ C. Cocoa Powder
- 2 Tsp. Mint Extract
- 2 C. Milk
- 1 Egg
- ⅓ C. Canola Oil
- 1½ C. Andes Mint Chips
- Chocolate Syrup for topping
- In a large mixing bowl; stir together flour, sugar, baking powder, baking soda and cocoa powder.
- Add milk, egg, canola oil and mint extract; stir until lumps smooth out.
- Stir in Andes Mint Chips.
- Heat a griddle to medium heat and lightly spray with nonstick cooking spray.
- Add around ¼ C. of pancake batter to the griddle for each pancake.
- Cook until top of pancake begins to lightly bubble before flipping.
- Continue cooking for 2-3 minutes until pancake is lightly browned.
- Top with chocolate syrup.
- For cookie cutter pancakes:
- Lay metal cookie cutters on a heated griddle (Medium/Low Heat)
- Thoroughly spray inside of cookie cutters and griddle with nonstick cooking spray.
- Using a teaspoon, add pancake batter to all sections of the cookie cutter until it is completely covered.
- Don't fill cookie cutters more than half full.
- Cook until the pancake begins to lightly bubble on the top.
- Flip the entire cookie cutter over with a spatula.
- Continue cookie for around 2-3 minutes until the pancake is lightly browned.
- Using a spatula; place the pancake on a plate and allow to cool slightly before removing the cookie cutter (may need to lightly press in the middle to remove the pancake).
Another chocolate lover’s dream…Salted Caramel Chocolate Martinis!