Green Christmas Pancakes with Cream Cheese Glaze Recipe

Ingredients

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

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt until fully combined.
2. In a separate smaller bowl, whisk together the milk, eggs, vanilla extract, green food coloring, and oil until the egg and coloring are fully incorporated.
3. Pour the wet mixture into the dry ingredients and gently stir until just combined, being careful not to overmix to maintain pancake fluffiness.
4. Let the batter rest for 5 to 10 minutes to help the ingredients hydrate and improve texture.
5. Preheat a griddle or nonstick skillet over medium heat and lightly grease with butter or cooking spray.
6. Using a cookie scoop or measuring spoon, dollop 1.5-tablespoon sized portions of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook through until golden brown.
7. Continue cooking all batter into pancakes, keeping them warm as you go.
8. In a bowl, mix the softened cream cheese, powdered sugar, whole milk, vanilla extract, and a pinch of salt until smooth and creamy.
9. Stack pancakes and drizzle with cream cheese glaze, then top with red heart sprinkles, whipped cream, and fresh fruit for a festive presentation.

Notes

• If using natural green food coloring, note that the green color may fade during cooking, resulting in less vibrant pancakes.
• To store, cool pancakes completely, then refrigerate in an airtight container for 3 to 4 days. Reheat in microwave or toaster oven.
• To freeze, place pancakes on a wax paper-lined cookie sheet until frozen, transfer to a freezer bag, and store for up to 3 months.
• Use neutral oils like avocado, vegetable, or canola oil for best texture; butter can be substituted but may change flavor.