Description
Celebrate the holidays with these festive Green Christmas Pancakes, featuring fluffy silver-dollar sized pancakes tinted vibrant green and topped with a sweet cream cheese glaze, red heart sprinkles, whipped cream, and fresh fruit. Perfect for a fun and cheerful breakfast or brunch during the Christmas season.
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
- Combine Dry Ingredients: Measure out the flour, sugar, baking powder, baking soda, and salt into a large bowl. Whisk together until fully incorporated.
- Mix Wet Ingredients: In a smaller bowl, whisk together the milk, eggs, vanilla extract, green food coloring, and oil until the mixture is smooth and the egg and coloring are fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to maintain pancake fluffiness.
- Rest Batter: Set the batter aside and let it rest for 10 minutes to improve texture.
- Preheat Pan: Heat a griddle or nonstick skillet over medium heat. Lightly grease with butter or cooking spray.
- Cook Pancakes: Use a cookie scoop to dollop about 1.5 tablespoons of batter per pancake onto the skillet, creating silver dollar sized pancakes. When bubbles form on the surface, flip and cook until golden and cooked through.
- Repeat Cooking: Continue cooking remaining batter in batches until all pancakes are cooked.
- Prepare Cream Cheese Glaze: In a bowl, mix softened cream cheese, powdered sugar, whole milk, vanilla extract, and a pinch of salt until smooth and creamy.
- Serve: Stack pancakes, drizzle with cream cheese glaze, and garnish with red heart sprinkles, whipped cream, and fresh fruit for a festive presentation.
Notes
- If using natural green food coloring, be aware that the pancakes may lose some of their vibrant color as the batter warms and cooks.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3-4 days and reheat in the microwave or toaster oven.
- For longer storage, freeze pancakes 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: 90 kcal
- Sugar: 3 g
- Sodium: 160 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
