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The most decadent pancake ever! Plus tips on how to get the perfect cookie cutter pancake to make fun Christmas shapes!

Andes Chocolate Mint Pancakes

Chocolate Mint Pancakes loaded with Andes Mint Chips and topped with chocolate sauce.
Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Author Holly @ 3 Yummy Tummies

Ingredients

  • 2 C. Flour
  • 1/4 C. Sugar
  • 2 Tsp. Baking Powder
  • 1 Tsp. Baking Soda
  • 1/2 C. Cocoa Powder
  • 2 Tsp. Mint Extract
  • 2 C. Milk
  • 1 Egg
  • 1/3 C. Canola Oil
  • 1 1/2 C. Andes Mint Chips
  • Chocolate Syrup for topping

Instructions

  1. In a large mixing bowl; stir together flour, sugar, baking powder, baking soda and cocoa powder.
  2. Add milk, egg, canola oil and mint extract; stir until lumps smooth out.
  3. Stir in Andes Mint Chips.
  4. Heat a griddle to medium heat and lightly spray with nonstick cooking spray.
  5. Add around 1/4 C. of pancake batter to the griddle for each pancake.
  6. Cook until top of pancake begins to lightly bubble before flipping.
  7. Continue cooking for 2-3 minutes until pancake is lightly browned.
  8. Top with chocolate syrup.
  9. For cookie cutter pancakes:
  10. Lay metal cookie cutters on a heated griddle (Medium/Low Heat)
  11. Thoroughly spray inside of cookie cutters and griddle with nonstick cooking spray.
  12. Using a teaspoon, add pancake batter to all sections of the cookie cutter until it is completely covered.
  13. Don't fill cookie cutters more than half full.
  14. Cook until the pancake begins to lightly bubble on the top.
  15. Flip the entire cookie cutter over with a spatula.
  16. Continue cookie for around 2-3 minutes until the pancake is lightly browned.
  17. 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).