Description
Celebrate the holiday season with festive Green Christmas Pancakes, featuring fluffy pancakes colored with green food coloring and topped with a luscious cream cheese glaze, red heart sprinkles, whipped cream, and fresh fruit for a joyful breakfast treat.
Ingredients
Scale
Pancakes
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups milk
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon green food coloring
- 2 tablespoons unflavored oil (avocado, vegetable, or canola)
Cream Cheese Glaze
- 4 oz. cream cheese, softened
- ½ cup powdered sugar
- ¼ cup whole milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
Garnishes
- Cream cheese glaze
- Red heart sprinkles
- Whipped cream
- Fresh fruit
Instructions
- Combine dry ingredients: Measure out the flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk until fully incorporated.
- Mix wet ingredients: In a smaller bowl, whisk together the milk, eggs, vanilla extract, green food coloring, and oil until the egg and food coloring are completely blended.
- Combine wet and dry: Pour the wet ingredients into the dry and gently stir until just combined, taking care not to overmix to maintain pancake fluffiness.
- Rest the batter: Let the batter rest for 5 to 10 minutes to improve texture and rise slightly.
- Preheat pan: Heat a griddle or nonstick skillet over medium heat and lightly grease it with butter or cooking spray.
- Cook pancakes: Use a cookie scoop or spoon to dollop about 1.5-tablespoon portions of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook through.
- Make glaze: While pancakes cook, combine softened cream cheese, powdered sugar, whole milk, vanilla extract, and a pinch of salt until smooth and creamy.
- Serve: Stack pancakes and drizzle with cream cheese glaze. Garnish with red heart sprinkles, whipped cream, and fresh fruit for a festive presentation.
Notes
- Natural green food coloring may fade during cooking, resulting in less vibrant pancakes.
- Store cooled pancakes in an airtight container in the refrigerator for 3-4 days.
- To freeze, spread pancakes on a wax paper-lined baking sheet until frozen, then transfer to a freezer bag for up to 3 months.
- Reheat pancakes in the microwave or toaster oven before serving.
- Adjust pancake size by using different scoops for silver dollar or larger pancakes as preferred.
Nutrition
- Serving Size: 1 pancake
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 35 mg
