St. Patrick’s Day Green Pancakes
Make your St. Patrick’s Day extra special with these St. Patrick’s Day pancakes! This buttermilk pancakes recipe is made with green food coloring to ensure a delicious, fluffy, green breakfast.
I love making red waffles for Valentine’s Day, so I knew I needed a great green breakfast option for St. Patrick’s Day. I love buttermilk pancakes because they are so light and fluffy — plus, I love the buttery flavor, too. With a few modifications, and some fun options in the recipe tips for ways to make it more green for your holiday — this green pancakes recipe will be a perfect start to your lucky day! 🍀
Luckily, you only need basic pantry ingredients for these pancakes!
- All-purpose flour — Is the base structure for our pancakes.
- Baking powder — When combined with heat and liquid, the baking powder reacts and gives a rise to the batter.
- Baking soda — When combined with the buttermilk (and acid), baking soda reacts and bubbles, which gives us a perfect fluff to our pancakes!
- Salt — For flavor.
- Granulated sugar — Just a touch of sugar, for sweetness.
- Eggs, separated — We’ll use the yolks in the batter and then beat the egg whites to add additional lift to the batter.
- Buttermilk — This is an acid which will react with our rising agents, giving not only a delicious flavor and moistness to the pancakes but a perfect fluff.
- Vanilla extract — For flavor.
- Green food coloring (liquid or gel) — Whichever you have on hand or see at the grocery store. I tend to have a box of food coloring on hand in my pantry.
- Lucky charms marshmallows for topping, optional — I think adding these on top are a fun, festive addition. Plus, kids go crazy for them!
How to Make Green Pancakes
- Combine dry ingredients.
- Combine wet ingredients. This includes the green food coloring!
- Add wet to dry.
Add the wet ingredients to the dry ingredients and mix until partially combined. You can use a whisk or a fork.
- Beat egg whites.
Beat the egg whites until soft peaks form. Using a rubber spatula mix the egg whites into the green pancake batter until mostly combined. A few flour streaks here and there are OK! Lumpy pancake batter is a good thing.
- Let the batter rest.
Let the batter sit at room temperature for 10 minutes to rest, this allows the gluten to relax and also gives time for our baking soda to work its magic.
- Cook the pancakes.
Using a 1/3 cup measuring cup (can make the pancakes smaller or bigger by using a different sized measuring cup), spoon the batter onto a buttered 300°F griddle. Cook on each side for approximately 2-3 minutes until golden. Serve warm with lucky charms marshmallows on top with a drizzle of syrup and/or powdered sugar.
Tools Used for This Recipe
Pancake griddle: Love this griddle because you have the option to remove the handles making it a million times easier to store.
Mixing bowls: Like always, I love these bowls! You’ll use each bowl for this recipe.
Hand mixer: I use this to beat the egg whites.
Pancake spatula: Having a wide spatula helps with turning pancakes!
After flipping the pancakes, don’t press down on them with your pancake flipper. I see it happen frequently and this will inhibit your pancakes from getting fluffy since it forces them to be flatter. The pancakes will cook just fine and will be delicious and fluffy!
Don’t overmix your batter! Lumpy pancake batter is our friend. It’s perfectly fine (and desired) to have some pockets of flour and/or egg whites that aren’t perfectly mixed in.
Since you can’t dye maple syrup green, I love using Uncle Bob’s Butter Country syrup — their original buttermilk or coconut flavors — and dying those green for some green syrup!
Add some Lucky Charms cereal marshmallows on top for a bit more St. Patrick’s Day flair.
I love homemade whipped cream on my pancakes, too. Try my Greek yogurt whipped cream recipe, and hey, why not dye the whipped cream green too! If you opt for the coconut syrup from Uncle Bob’s Butter Country, pair it with my coconut whipped cream recipe.
Add a green smoothie for a drink and your St. Patrick’s Day breakfast is complete!
Store these pancakes in a ziplock bag in the fridge for up to 4 days.
Freeze these pancakes by wrapping them individually in plastic wrap and storing in a ziplock bag. They will last in the freezer up to 3 months. Let thaw and pop in the toaster or microwave before eating.
How do I make my pancakes light and fluffy?
Here are some tips for getting fluffy pancakes:
- Be sure to have an acid element (buttermilk is the best option). This will react with the baking soda, creating additional lift in the pancakes.
- Don’t overmix your batter! Separate the eggs and whip up the egg whites to stiff peaks. Fold in the egg whites at the very end. Be sure to fold in the egg whites gently or else it won’t really have an effect if you’ve flattened the egg whites while mixing them in. It’s completely fine and actually preferred if you have pockets of egg whites and/or flour. Lumpy pancake batter is our friend.
- And the biggest no-no is not to press down on our pancakes after you’ve flipped them. I see that pretty frequently and I cringe a bit inside because you’re forcing your pancakes to be flatter and inhibiting their ability to rise and get fluffy.
St. Patrick’s Day Recipes
- Lucky Charms Cookies
- Key Lime Pie
- Kale Pesto Pasta
- Broccoli Caesar Salad
- BYU Mint Brownies
- Virgin Mint Julep
- Mint Chip Cake Box Cookies
If you make this recipe and love it, I would be so grateful if you come back to leave a 5-star rating and review. Thank you! ❤️
St. Patrick’s Day Green Pancakes
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 eggs - separated
- 2 cups buttermilk
- 2 tablespoons unsalted butter - melted
- 1/2 teaspoon vanilla extract
- green food coloring - liquid or gel (gel will give a more vibrant color)
- Lucky Charms marhsmallows for topping - optional
- In a large bowl whisk the flour, baking powder, baking soda, salt, and sugar until combined
- In a medium sized bowl add the egg yolks, buttermilk, melted butter, vanilla and several drops of green food coloring. Whisk until combined.
- Add the wet ingredients to the dry ingredients and mix until partially combined. You can use a whisk or a fork.
- In a medium bowl beat the egg whites until soft peaks form. Using a rubber spatula mix the egg whites into the green pancake batter until mostly combined. A few flour streaks here and there are ok! Lumpy pancake batter is a good thing.
- Let the batter sit at room temperature for 10 minutes to rest. This is a great time to preheat a griddle or pan to cook the pancakes on.
- Using a 1/3 cup measuring cup, spoon the batter onto a buttered 300°F griddle. Cook on each side for approximately 2-3 minutes until golden. Serve warm with lucky charms marshmallows on top with a drizzle of syrup and/or powdered sugar.