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Top view of vertical photo of decorated St. Patrick's Day Lucky Charms Pancakes.

St. Patrick's Day Lucky Charms Pancakes

Treat your family to these St. Patrick's Day Lucky Charms Pancakes. This breakfast will help them find the pot o' gold at the end of the rainbow!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 405kcal
Author Katie


  • 1 Stove Top
  • 1 Mixing Bowl
  • 1 Griddle or Frying Pan


For the Green Buttermilk Pancakes

  • 1 cup All-Purpose Flour
  • 1 tablespoon White Granulated Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 cup Buttermilk
  • 3 tablespoon 2% Milk
  • 1 Egg
  • 2 Egg Whites
  • 2 tablespoon Salted Butter melted and cooled
  • ¼ teaspoon Green Food Dye
  • 1 cup Whipped Cream divided
  • 1 cup Lucky Charms Cereal

For the Sweet Milk Cream

  • cup 2% Milk
  • 1 cup Powdered Sugar


For the Buttermilk Pancakes

  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Then add in the  buttermilk, milk, eggs, and melted butter. Mix for 30 seconds until all ingredients are blended, scraping down the sides as needed.
  • Add the green food dye to the batter, and mix until incorporated.
  • Spray cooking spray on a frying pan or griddle. Turn the stove on to medium heat.
  • Pour the batter onto the griddle, using about ¼ cup for each pancake (or less if you want silver dollar pancakes).
  • Brown on both sides. Remove from griddle and repeat until all the batter is used.
  • Top pancakes with sweet milk cream, whipped cream, and ¼ cup lucky charms cereal.

For the Sweet Milk Cream

  • In a bowl combined the milk with the powdered sugar. Mix until incorporated.


  • Food Dye - You do not have to include the food dye if you don't want the additional chemicals in your recipe (although fun to look at).
  • Store Bought Pancake Mix - You can alter this recipe and use store-bought pancake mix instead of making the pancakes from scratch.
  • Store Leftovers - If you have leftover pancakes you can store them in an air tight container in the refrigerator for up to 5 days. OR place in a freezer bag and store for up to 3 months in the freezer.
Nutritional calculations are estimated and may vary depending on serving size and ingredients.


Serving: 1g | Calories: 405kcal | Carbohydrates: 69g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 512mg | Potassium: 344mg | Fiber: 1g | Sugar: 40g | Vitamin A: 610IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 4mg