Description
Celebrate the holidays with festive Green Christmas Pancakes topped with a creamy cream cheese glaze, red heart sprinkles, and whipped cream. These silver dollar-sized pancakes are fluffy, colorful, and perfect for a joyful 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
- 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 with a fork until fully combined and the food coloring is evenly distributed.
- Make Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to maintain a fluffy texture.
- Rest Batter: Let the batter rest for 5 to 10 minutes to allow the ingredients to meld and the batter to thicken slightly.
- Preheat Pan: Heat a griddle or nonstick skillet over medium heat and grease lightly with butter or cooking spray.
- Cook Pancakes: Using a 1.5-tablespoon cookie scoop, dollop batter onto the hot skillet to form silver-dollar sized pancakes. When bubbles form on the surface, flip them and cook until fully done. Repeat with remaining batter.
- Prepare Glaze: While pancakes cook, mix softened cream cheese, powdered sugar, whole milk, vanilla extract, and a pinch of salt until smooth and creamy.
- Serve: Stack pancakes and top with cream cheese glaze, red heart sprinkles, whipped cream, and fresh fruit for a festive presentation.
Notes
- If using natural green food coloring, the vibrant green color may fade as the pancakes cook due to heat sensitivity.
- To store pancakes, let them cool completely before placing in an airtight container and refrigerate for 3 to 4 days. Reheat in the microwave or toaster oven.
- To freeze pancakes, arrange them on a wax paper-lined cookie sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months.
- Use a nonstick skillet or well-seasoned griddle to prevent sticking and ensure even cooking.
- Adjust pancake size to preference by using different scoop sizes; cooking time will vary accordingly.
Nutrition
- Serving Size: 1 pancake
- Calories: 95 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
