Green Christmas Pancakes

Name: Green Christmas Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 28 (1.5T) pancakes
Ingredients: 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; 4 oz. cream cheese; ½ cup powdered sugar; ¼ cup whole milk; 1 teaspoon pure vanilla extract; Pinch of salt; Cream cheese glaze; Red heart sprinkles; Whipped Cream; Fresh fruit

User Reviews

5.0

138 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
28 (1.5T) pancakes
Calories
92 kcal
Course
Breakfast
Cuisine
American

Green Christmas Pancakes

Iris Warren

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These Green Christmas Pancakes are perfect for Christmas day. Kids will love the bright green Grinch-like color. Drizzle them with maple syrup or a cream cheese glaze and enjoy this festive breakfast.

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Ingredients

Servings

Pancakes

2 cups all-purpose flour 240g
2 tablespoons granulated sugar 30g
2 teaspoons baking powder 12g
½ teaspoon baking soda 4g
½ teaspoon kosher salt 3g
1 ½ cups milk 382ml
2 eggs
1 teaspoon pure vanilla extract 6g
1 teaspoon green food coloring 5g*
2 tablespoons unflavored oil avocado, vegetable or canola all work (26g)

Cream Cheese Glaze

4 oz. cream cheese softened
½ cup powdered sugar 50g
¼ cup whole milk 60ml
1 teaspoon pure vanilla extract 6g
Pinch of salt

Garnishes

Cream cheese glaze
Red heart sprinkles
Whipped Cream
Fresh fruit

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Instructions

Measure out the flour, sugar, baking powder, baking soda and salt into a large bowl. Whisk together until incorporated.
Whisk together the milk, eggs, vanilla extract, green food coloring and oil in a smaller bowl. Whisk together with a fork until combined — you want to ensure that the egg is completely incorporated, as well as the food coloring.
Pour the wet ingredients into the dry ingredients, stirring until just combined.Be careful not to overmix, as this will affect the texture of the pancakes.
Set aside the batter, and let it rest for 5-10 minutes.
While the batter rests, heat a griddle or nonstick skillet over medium heat.
Grease the pan lightly with butter or cooking spray.
Dollop the pancakes onto the preheated skillet when ready. I like to use a cookie scoop to measure my pancakes out into 1.5-tablespoon silver dollar sized ones, but you can use a larger measuring scoop if you’d rather larger pancakes.
When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.
Make a stack of pancakes, and serve with the cream cheese glaze, red sprinkle hearts and whipped cream.

Notes

* Please note that if you use natural green food coloring, the pancake batter will change colors when it warms. The green tends to cook out of the pancakes and leave for less-than-brilliant colored pancakes.
Let your pancakes cool completely. Transfer them to an airtight food storage container and keep in the fridge for 3-4 days. Reheat in the microwave or toaster oven.
Freeze on wax paper lined cookie sheet until frozen, then store in a freezer bag for up to 3 months.

Nutrition Information

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Serving 1 pancake Calories 92kcal (5%) Carbohydrates 13g (4%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Cholesterol 20mg (7%) Sodium 113mg (5%) Sugar 5g (10%)