Thin Mint Pancakes

Thin Mint Pancakes - Holy Cow!

Man, oh man…delicious, fluffy, thin mint pancakes


  • 2 cups of all purpose flour
  • 2&1/2 tsp. of baking powder
  • 1/2 tsp. salt
  • 1 Tbsp. sugar
  • 2 cups of milk
  • 1 egg, slightly beaten
  • 1 Tbsp. lemon juice
  • 2 Tbsp. melted butter
  • 1 sleeve of thin mints – or mint chocolate cookie – coarsely crumbled
  • Canola or Vegetable Oil


  1. Preheat a griddle, non-stick skillet, or cast iron skillet over low-med. heat
  2. In a large bowl, mix the flour, baking powder, salt, and sugar
  3. In a smaller bowl, mix the egg, milk and lemon juice
  4. Pour the wet mixture into the dry, and mix together
  5. Add the melted butter, and stir in
  6. Fold in 1 sleeve of crumbled Thin Mints
  7. Use 1 tsp. of oil per pancake to cook the pancake in
  8. Spread the oil around the skillet, and pour 1/2 cup of batter onto the center of the skillet
  9. Cook for about 1&1/2 minute on each side or until pancake is golden and cooked through


  • *Once your pancakes have nice large bubble on top that are popping open, and the bottom is golden, it’s probably ready to flip
  • *One thing I’ve learned about making pancakes is to keep the heat low and slow – test the griddle by adding a little butter to the heated surface. If it dances and bubbles without turning brown – it’s probably the right temp.
  • *I also learned that using oil to cook the pancakes in gives it an even golden color