Green Christmas Pancakes
User Reviews
5
Green Christmas Pancakes
Description
Green Christmas Pancakes combine basic pancake batter ingredients—flour, sugar, baking powder, baking soda, salt, milk, and eggs—with green food coloring and vanilla extract for holiday flair. The wet and dry ingredients are combined gently to avoid overmixing, which helps maintain a tender crumb. Resting the batter for several minutes allows the leavening agents to activate and the gluten to relax for softer pancakes.
Cooked on a lightly greased skillet over medium heat, the pancakes develop a lightly browned surface while remaining fluffy inside. The addition of a cream cheese glaze made from cream cheese, powdered sugar, milk, vanilla extract, and a pinch of salt provides a tangy-sweet topping that complements the pancakes.
Serve these pancakes stacked with cream cheese glaze drizzled over them and add colorful red heart sprinkles, whipped cream, or fresh fruit to enhance the festive look and flavor. They work well for a holiday breakfast or celebratory brunch.
Natural green food colorings may fade or change during cooking; using synthetic coloring results in a more vibrant green. Prepare pancakes in advance and store refrigerated for 3-4 days or freeze in portions for longer storage.
Ingredients
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 egg
- 1 teaspoon vanilla extract 6g, pure
- 1 teaspoon green food coloring 5g*
- 2 tablespoons oil avocado, vegetable or canola all work (26g, unflavored
Cream Cheese Glaze
- 4 oz. cream cheese softened
- ½ cup powdered sugar 50g
- ¼ cup milk 60ml, whole
- 1 teaspoon vanilla extract 6g, pure
- Pinch salt
Garnishes
- cream cheese glaze
- Sprinkles red heart
- Whipped Cream
- Fresh fruit
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
- Natural green food coloring may fade during cooking; synthetic colors keep the pancakes vibrant.
- Cool pancakes completely before refrigerating in an airtight container; consume within 3-4 days.
- Freeze pancakes individually on a lined sheet, then transfer to freezer bags for up to 3 months storage.
- Reheat refrigerated pancakes in a microwave or toaster oven for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28(1.5T) pancakes
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 1 pancake | |
| Calories | 92kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 20mg | 7% |
| Sodium | 113mg | 5% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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