Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 cups buttermilk
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional)
For Color:
- 5-8 drops green gel food coloring (or 10-15 drops liquid)
- Alternative: 2 tablespoons matcha powder for natural coloring
For Cooking:
- Butter or cooking spray
Instructions
- Prep ingredients: If using regular milk instead of buttermilk, combine 2 cups milk with 2 tablespoons lemon juice and let sit 5 minutes. Bring eggs to room temperature.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt for 30 seconds. Create a well in the center.
- Combine wet ingredients: In a separate bowl, whisk together buttermilk, eggs, melted butter, vanilla extract, and almond extract until smooth.
- Add color: Stir green food coloring into wet ingredients until desired shade is achieved. Remember the color lightens slightly when mixed with flour.
- Combine: Pour wet ingredients into the well of dry ingredients. Gently fold together until just combined—small lumps should remain visible. Do not overmix.
- Rest: Let batter rest for 5 minutes while you heat your griddle.
- Heat griddle: Preheat griddle or large skillet over medium heat. Test by sprinkling water drops—they should sizzle and evaporate in 2-3 seconds. Lightly grease with butter.
- Cook: Pour ¼ cup batter per pancake onto griddle. Cook 2-3 minutes until bubbles form and pop on the surface and edges look set. Flip and cook 1-2 minutes more until golden.
- Serve: Transfer to a plate and cover with foil to keep warm while cooking remaining batter. Serve immediately with your favorite toppings.
Notes
- Color intensity: Gel food coloring provides the most vibrant green with less liquid. Adjust amount based on desired shade.
- Buttermilk substitute: Mix 2 tablespoons lemon juice or white vinegar with 2 cups milk. Let sit 5 minutes.
- Storage: Refrigerate up to 4 days or freeze up to 3 months with parchment paper between layers.
- Reheating: Best in toaster for crispy edges, or microwave 20-30 seconds per pancake.
- Natural coloring: Matcha powder adds subtle flavor; spirulina provides vibrant color with minimal taste.
- Gluten-free: Use 1:1 gluten-free baking flour with xanthan gum.
- Mix-ins: Add ½-¾ cup chocolate chips, blueberries, or nuts if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfasts
- Method: Stovetop/Griddle
- Cuisine: American
- Diet: Vegetarian