Preheat an electric griddle to 375ºF or a nonstick frying pan over medium-low heat.
Whisk together the melted butter and egg. Then whisk in the milk, peppermint extract, and green food coloring (start with a little, you can always add more as needed for a nice green color).
Add the flour, sugar, baking powder, and salt then whisk until the flour is incorporated. Stir in the chocolate chips. Set aside for 5 minutes.
Cook the first side for about 3 minutes then flip and cook about 2-3 minutes on the second side. You want the pancake to be fairly firm before flipping or it will spill over when turned.
Notes
Makes about 15 pancakes
These mint chocolate chip pancakes can be made ahead of time and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Freeze your mint chocolate chip pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep them from sticking to each other.
Microwave leftover pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. Covering the sheet pan will keep the pancakes from getting dry in the oven. If you’re reheating your pancakes from frozen, add a few more minutes to the cooking time.