Start your St. Patrick’s morning with something light, festive, and impossibly fluffy. These pancakes turn ordinary buttermilk batter into a pale green stack that tastes like classic breakfast comfort with a holiday wink.
They come together fast and reward you with tender centers and golden edges. Kids and adults both love the color and the pillowy texture.
If you want a protein twist later, try a cottage-cheese pancake variation for a different mouthfeel and nutrition profile — I like this version for weekday mornings: cottage cheese pancakes recipe.
Why You’ll Love This Fluffy St. Patrick’s Day Green Buttermilk Pancakes
- Light, pillowy crumb that stays tender bite after bite.
- Vibrant holiday color that’s fun for family breakfasts.
- Simple pantry ingredients with minimal prep.
- Buttermilk tang balances the sweetness for a mature flavor.
- Quick on the stovetop—ready in about 20 minutes.
- Flexible batter that accepts mix-ins and toppings.
- Reliable rise and texture every time when you follow the steps.
These pancakes deliver a soft, springy interior and slightly crisp, golden edges. The buttermilk and leaveners produce a subtle tang and a lift that yields fluffy stacks without heaviness. Add butter and maple syrup for a classic finish, or sprinkle festive candies for a St. Patrick’s Day celebration.
“I made these for our family brunch and they were gone in minutes. Perfect texture and the color was a hit with the kids — simple and delicious!” — 5★ reader
Key Ingredients for Fluffy St. Patrick’s Day Green Buttermilk Pancakes
All-purpose flour — 2 cups
All-purpose flour provides the gluten structure that traps gas from the leaveners. Choose a standard unbleached flour for balanced protein and predictable rise. Substituting whole-wheat will yield denser pancakes and a nuttier flavor; use half whole-wheat if you want more lift.
Buttermilk — 1 ¾ cups
Buttermilk adds acidity that reacts with baking soda for tangy flavor and extra tenderness. Buy cultured buttermilk from the dairy case for the freshest profile. If you don’t have it, mix 1 ¾ cups milk with 1 ¾ tablespoons lemon juice and let sit 5 minutes, though texture may be slightly different.
Baking powder & baking soda — 1 ½ Tablespoons baking powder; ½ teaspoon baking soda
These are the engine for lift: baking powder gives an immediate rise while baking soda reacts with buttermilk for extra lift and browning. Use fresh leaveners—baking powder older than 6 months can weaken lift. If you omit baking soda, expect less browning and slightly flatter pancakes.
Green food coloring — 1 Tablespoon (adjust for shade)
Food coloring turns the batter festive without changing flavor. Gel colors concentrate pigment so you need less liquid; if using liquid coloring, start with ½ tablespoon and increase. Natural alternatives like spinach puree will add flavor and moisture and may change texture and color stability.
Full Ingredient List for Fluffy St. Patrick’s Day Green Buttermilk Pancakes
- All-purpose flour – 2 cups
- Granulated sugar – 1 Tablespoon
- Baking powder – 1 ½ Tablespoons
- Baking soda – ½ teaspoon
- Salt – ½ teaspoon
- Large egg – 1 (beaten)
- Canola or vegetable oil – 3 Tablespoons
- Buttermilk – 1 ¾ cups
- Green food coloring – 1 Tablespoon (adjust for shade)
Step-by-Step Instructions for Fluffy St. Patrick’s Day Green Buttermilk Pancakes
Step 1: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Create a deep well in the center to make combining easier and to prevent overmixing later.
Pro Tip: The dry mix should look uniform with no big clumps; the well in the center helps you pour the wet ingredients without aggressive stirring.
Step 2: Whisk the wet ingredients
In a medium bowl, beat the egg lightly. Stir in the oil, buttermilk, and green food coloring until the mixture is smooth and evenly colored. Adjust food coloring a little at a time to reach your preferred shade.
Pro Tip: The wet mixture should be smooth and consistently green with no streaks of white from the egg or buttermilk.
Step 3: Combine wet and dry
Pour the green wet mixture into the well of the dry ingredients. Using a spatula, stir gently until just combined. Do not overwork the batter; leave it slightly lumpy for the lightest pancakes.
Pro Tip: The batter should be slightly lumpy and thick enough to hold a mound; it should not be completely smooth or runny.
Step 4: Heat the griddle
Preheat a griddle or nonstick frying pan to 250°F (120°C) if it has a thermometer, or medium-low heat if not. Lightly grease with a thin film of oil to prevent sticking.
Pro Tip: The surface should feel warm and steady—if a few droplets of water dance and sizzle, it’s at the right temperature.
Step 5: Portion the batter
Drop 1/4 cup portions of batter onto the preheated griddle to form pancakes. Leave space between each pancake so they can spread slightly and cook evenly.
Pro Tip: Each pancake should form a round disc with a smooth top; if edges spread too thin, the pan is too hot.
Step 6: Cook and flip
Cook until the edges look dry and bubbles form across the surface, about 2–3 minutes. Flip and cook the other side until golden and cooked through, another 1–2 minutes.
Pro Tip: Look for even bubbles across the surface and slightly dry edges before flipping; the underside should be golden brown.
Step 7: Serve warm
Serve the pancakes warm with butter, maple syrup, whipped cream, or festive toppings. Stagger stacks on a warmed plate to keep them tender.
Pro Tip: Warm pancakes should be soft to the touch and steam slightly when cut; if they feel dense, they may be undercooked or overmixed.
Expert Tips for Fluffy St. Patrick’s Day Green Buttermilk Pancakes
- Temperature tip: Keep your griddle at medium-low to prevent the outside from darkening before the center cooks.
- Rest the batter for 5 minutes after mixing to let the leaveners hydrate; this yields loftier pancakes.
- Texture troubleshooting: If pancakes are rubbery, you likely overmixed; fold sparingly and accept a few lumps.
- Equipment tip: Use a nonstick pan or a well-seasoned griddle for even browning and easy flipping.
- Use a 1/4-cup scoop for uniform pancakes; uniform size means even cook time and better presentation.
- Avoid adding too many mix-ins; heavy additions weigh the batter down and reduce rise.
- Common mistakes: Cooking on too-high heat, overmixing, or stale leavening agents are the top reasons for flat, tough pancakes.
- Visual gauge: Batter should be thick but pourable; adjust with a tablespoon of buttermilk if it seems too stiff.
Storage & Freezing for Fluffy St. Patrick’s Day Green Buttermilk Pancakes
Fridge storage: Cool pancakes completely, then stack with parchment between each and store in an airtight container or resealable bag. Keep in the fridge up to 3 days.
Freezer storage: Flash-freeze single pancakes on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep up to 2 months.
Thawing: Thaw in the fridge overnight or reheat from frozen directly.
Reheating: Reheat in a 300°F oven on a baking sheet for 8–12 minutes, or microwave individual pancakes 20–30 seconds. For best texture, use a toaster or skillet for a quick re-crisp of the edges.
Variations & Substitutions for Fluffy St. Patrick’s Day Green Buttermilk Pancakes
Mint chocolate chip variation: Add 1/2 teaspoon peppermint extract and fold in 1/4 cup mini chocolate chips. The pancakes will taste minty and pair well with whipped cream or chocolate syrup.
Lucky Charms cereal topping: Crush a handful of Lucky Charms and sprinkle on top after flipping or mix into the batter lightly for a crunchy, colorful twist. This yields a sweeter, more playful pancake perfect for kids.
Spinach-based green pancakes: Replace part of the buttermilk with 1/2 cup pureed cooked spinach for natural color. The pancakes will be greener and slightly vegetal; reduce added liquid if batter becomes too thin.
Blueberry-studded version: Fold in 3/4 cup fresh or frozen blueberries to the batter before cooking. Expect juicy pockets within the pancake and slight color contrast with the green batter; reduce flipping to avoid bursting.
Frequently Asked Questions About Fluffy St. Patrick’s Day Green Buttermilk Pancakes
Q: How do I make these pancakes without buttermilk?
A: You can quickly make a buttermilk substitute by combining regular milk with an acid. For 1 ¾ cups, add 1 ¾ tablespoons lemon juice or white vinegar to the milk, stir, and let sit for 5 minutes. The acidity helps react with the baking soda for lift, but the flavor will be slightly less tangy than commercial cultured buttermilk.
Q: Can I make the batter ahead of time?
A: You can mix the dry ingredients ahead and store them sealed. Combine wet and dry just before cooking for best rise. If you mix full batter and refrigerate for up to 24 hours, expect slightly reduced lift but still tasty pancakes; give the batter a gentle stir before scooping.
Q: Why are my pancakes flat or gummy?
A: Common causes are overmixing the batter, expired baking powder/baking soda, or batter that is too thin. Mix until just combined and keep leaveners fresh. Also avoid cooking on too-high heat—cooking too fast browns the outside before the inside sets.
Q: How much green food coloring should I use safely?
A: Start with 1/2 tablespoon of gel coloring and increase to 1 tablespoon as needed. Gel colors offer stronger pigment without thinning the batter. Natural colorants like spinach will require more and may introduce flavor, so test small batches.
Q: Can I add mix-ins like chocolate chips or nuts?
A: Yes, but add them sparingly—about 1/3 to 3/4 cup total—so they don’t weigh down the batter. Fold mix-ins in gently and distribute evenly with a spoon scoop to maintain batter structure and even cooking.
Final Thoughts on Fluffy St. Patrick’s Day Green Buttermilk Pancakes
These Fluffy St. Patrick’s Day Green Buttermilk Pancakes are an easy way to make a festive breakfast that still tastes like classic pancakes. Leave a star rating in the recipe card below and pin this recipe to your favorite boards for future brunches.
For a playful cereal-topped version, see the creative Lucky Charms take from Lucky Charms Pancakes at Salt & Baker.
If you want another colorful twist, check out the Lucky Charms recipe on Katie’s Cucina for St. Patrick’s Day pancakes.
For a straightforward green pancake inspiration, I also recommend the classic approach at The Country Cook’s St. Patrick’s Day pancakes.
Fluffy St. Patrick's Day Green Buttermilk Pancakes
Ingredients
Method
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, beat the egg lightly. Stir in the oil, buttermilk, and green food coloring until smooth.
- Pour the green wet mixture into the well of the dry ingredients and stir gently until just combined. Leave it slightly lumpy.
- Preheat a griddle or frying pan to medium-low heat. Lightly grease with oil.
- Drop 1/4 cup portions of batter onto the griddle, leaving space between pancakes.
- Cook until edges look dry, and bubbles form, about 2-3 minutes. Flip and cook until golden, another 1-2 minutes.
- Serve warm with butter, maple syrup, or festive toppings.