In a medium size bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Then in a separate large bowl whisk together the buttermilk, egg, melted butter and green food coloring.
Add the dry ingredients into the wet ingredients. Mix for approximately 30 seconds until the ingredients are combined. The batter will be lumpy.
Preheat a griddle, cast iron skillet or non stick skillet over medium high heat. Grease with a non-stick cooking spray or a small amount of butter.
Add the batter to the pan in approximately ¼ cup scoops.
Cook for 2-3 minutes until small bubbles start to appear at the top of the pancake. Flip the pancake and finish cooking for 2-3 more minutes until golden brown.
Transfer the pancake to a plate and continue this process until all the batter is used.
Served topped with syrup, Lucky Charm marshmallows and whipped cream. Enjoy!
Notes
Make sure to use a green gel food coloring to get a vibrant green coloring for the pancakes. Also, you don’t want them to get too browned or you won’t see the green color so watch them closely while they are cooking. Refrigerate the leftovers in an airtight container for up to 3-4 days.