Description
Celebrate the holiday spirit with these festive Green Christmas Pancakes, fluffy silver-dollar sized treats infused with vibrant green food coloring and topped with a creamy sweet glaze, red heart sprinkles, whipped cream, and fresh fruit. Perfect for a joyful breakfast or brunch gathering.
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
- Prepare Dry Ingredients: Measure out the flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk together until well combined.
- Mix Wet Ingredients: In a smaller bowl, whisk together the milk, eggs, vanilla extract, green food coloring, and oil until the mixture is uniform in color and the eggs are fully incorporated.
- Combine and Rest Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing. Set the batter aside and let it rest for 10 minutes to develop texture.
- Heat the Cooking Surface: Preheat a griddle or nonstick skillet over medium heat and lightly grease it with butter or cooking spray to prevent sticking.
- Cook Pancakes: Using a cookie scoop or measuring spoon, dollop approximately 1.5 tablespoons of batter per pancake onto the heated skillet. Cook until bubbles form on the surface, then flip and cook until cooked through and golden brown.
- Make Cream Cheese Glaze: In a bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, milk, vanilla extract, and a pinch of salt, mixing until the glaze is creamy and pourable.
- Serve: Stack the pancakes and generously drizzle with cream cheese glaze. Garnish with red heart sprinkles, whipped cream, and fresh fruit as desired for a festive presentation.
Notes
- Natural green food coloring may fade during cooking, leading to less vibrant pancakes; consider using artificial food coloring for brighter color.
- To store pancakes, let them cool completely then keep in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or toaster oven.
- To freeze, arrange cooled pancakes on a wax paper-lined cookie sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months.
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 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 30 mg
