Description
Delight in festive Green Christmas Pancakes, fluffy silver dollar-sized treats colored vibrantly with green food coloring and topped with a luscious cream cheese glaze, red heart sprinkles, whipped cream, and fresh fruit for a joyful 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
- Combine dry ingredients: Measure out the flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk together until fully incorporated.
- Mix wet ingredients: In a smaller bowl, whisk together the milk, eggs, vanilla extract, green food coloring, and oil thoroughly to ensure the egg is fully combined and the batter is evenly colored.
- Combine batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined, careful not to overmix to maintain pancake fluffiness.
- Rest batter: Let the batter sit for 5 to 10 minutes to allow the leavening agents to activate and achieve better texture.
- Preheat pan: 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 pan. Cook until bubbles form on the surface, then flip and cook until golden and cooked through. Repeat with remaining batter.
- Prepare glaze: While pancakes cook, beat the softened cream cheese, powdered sugar, whole milk, vanilla extract, and a pinch of salt until smooth and creamy.
- Serve: Stack the cooked pancakes and drizzle with cream cheese glaze. Garnish with red heart sprinkles, whipped cream, and fresh fruit as desired.
Notes
- Natural green food coloring may fade or change color when heated, so it might not maintain vibrant green after cooking.
- To store pancakes, let them cool completely then refrigerate in an airtight container for 3 to 4 days. Reheat in microwave or toaster oven.
- For freezing, place pancakes in a single layer on a wax paper-lined sheet until frozen, then transfer to a freezer bag; store up to 3 months.
- Use oil alternatives like avocado, vegetable, or canola oil based on preference or availability.
- For larger pancakes, increase scoop size accordingly, adjusting cook time to ensure they cook through.
Nutrition
- Serving Size: 1 pancake
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
