Description
Celebrate the festive season with vibrant Green Christmas Pancakes, fluffy silver dollar-sized treats infused with a splash of green food coloring and topped with a luscious cream cheese glaze, red heart sprinkles, whipped cream, and fresh fruit for a delightful holiday breakfast or brunch.
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
- Mix Dry Ingredients: Measure out the flour, sugar, baking powder, baking soda, and salt into a large bowl. Whisk together until well incorporated to ensure an even distribution of leavening agents.
- Combine Wet Ingredients: In a smaller bowl, whisk together the milk, eggs, vanilla extract, green food coloring, and oil using a fork until fully combined and smooth, making sure the egg is completely incorporated and color is well distributed.
- Make Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes tender and fluffy.
- Rest Batter: Let the batter rest for 10 minutes to allow the baking powder and soda to activate and the flour to hydrate properly.
- Preheat Skillet: Heat 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 tablespoon, dollop 1.5-tablespoon portions of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden and cooked through. Repeat until all batter is used.
- Prepare Cream Cheese Glaze: In a small bowl, blend softened cream cheese, powdered sugar, whole milk, vanilla extract, and a pinch of salt until smooth and creamy.
- Serve: Stack the pancakes on plates and top generously with cream cheese glaze, red heart sprinkles, whipped cream, and fresh fruit for a festive presentation.
Notes
- If using natural green food coloring, note that the green color may fade or change during cooking, resulting in less vibrant pancakes.
- To store pancakes, let them cool completely, then place in an airtight container in the refrigerator for 3-4 days. Reheat in a microwave or toaster oven before serving.
- For freezing, freeze pancakes individually on a wax paper-lined cookie sheet until solid, then transfer to a freezer bag for up to 3 months.
Nutrition
- Serving Size: 1 pancake
- Calories: 85 kcal
- Sugar: 3 g
- Sodium: 130 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
