Description
These festive Green Christmas Pancakes are soft, fluffy, and tinted with vibrant green food coloring for a holiday twist. Served with a smooth cream cheese glaze, red heart sprinkles, and whipped cream, these pancakes bring fun and flavor to your breakfast or brunch table during the holiday season.
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. Whisk together until fully incorporated to ensure even distribution of leavening agents.
- Mix wet ingredients: In a smaller bowl, whisk together the milk, eggs, vanilla extract, green food coloring, and oil until the egg is completely incorporated and the batter is evenly green in color.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to maintain a tender, fluffy texture in the pancakes.
- Rest the batter: Let the batter rest for 5 to 10 minutes. This allows the baking powder and baking soda to activate and the batter to thicken slightly.
- Preheat skillet: Heat a griddle or nonstick skillet over medium heat. Lightly grease with butter or cooking spray to prevent sticking.
- Cook pancakes: Using a cookie scoop or spoon, pour 1.5-tablespoon portions onto the skillet for silver dollar-sized pancakes. Cook until bubbles form on the surface, then flip and cook through until golden brown on both sides.
- Prepare cream cheese glaze: While pancakes cook or after, combine softened cream cheese, powdered sugar, whole milk, vanilla extract, and a pinch of salt. Whisk until smooth and creamy for a luscious glaze.
- Serve: Stack the warm pancakes and drizzle generously with the cream cheese glaze. Decorate with red heart sprinkles, whipped cream, and fresh fruit as desired. Serve immediately for best flavor and texture.
Notes
- If using natural green food coloring, be aware that the green color may fade during cooking, resulting in less vibrant pancakes.
- To store pancakes, cool them completely, then place in an airtight container in the refrigerator for up to 3-4 days.
- For freezing, arrange pancakes on a wax paper-lined baking sheet and freeze until solid. Transfer to a freezer bag and store up to 3 months.
- Reheat stored pancakes in the microwave or toaster oven to restore warmth and softness.
Nutrition
- Serving Size: 1 pancake
- Calories: 90 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
