Description
Delight in festive Green Christmas Pancakes, perfect for holiday breakfasts. These fluffy pancakes get their vibrant green hue from food coloring, paired with a luscious cream cheese glaze and festive garnishes like red heart sprinkles, whipped cream, and fresh fruit.
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.
- 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 the egg and coloring are evenly distributed.
- Combine wet and dry mixtures. Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid overmixing to maintain pancake texture.
- Let batter rest. Set aside the batter and let it rest for 5 to 10 minutes to hydrate the flour and improve texture.
- Preheat cooking surface. Heat a griddle or nonstick skillet over medium heat and lightly grease with butter or cooking spray.
- Cook pancakes. Using a cookie scoop or measuring spoon, dollop about 1.5 tablespoons of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook through until golden and cooked inside. Repeat with all batter.
- Prepare cream cheese glaze. In a bowl, combine softened cream cheese, powdered sugar, whole milk, vanilla extract, and a pinch of salt. Whisk until smooth and creamy.
- Serve pancakes. Stack pancakes on plates and drizzle with cream cheese glaze. Garnish with red heart sprinkles, whipped cream, and fresh fruit as desired.
Notes
- Using natural green food coloring may cause the batter to lose some color when cooked; for a more vibrant hue, use artificial green food coloring.
- To store pancakes, allow them to cool completely and place in an airtight container in the refrigerator for up to 3-4 days. Reheat in a microwave or toaster oven.
- For freezing, lay pancakes on a wax paper–lined cookie sheet and freeze individually. Once frozen, transfer pancakes 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
