Description
These Green Christmas Pancakes are festive and fun, perfect for holiday mornings. Fluffy silver dollar pancakes are infused with vibrant green food coloring and topped with a creamy, sweet cream cheese glaze, red heart sprinkles, whipped cream, and fresh fruit for a delightful seasonal treat.
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: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt until fully combined.
- Combine wet ingredients: 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.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and gently stir until just combined, being careful not to overmix to maintain pancake fluffiness.
- Rest the batter: Let the batter rest for 5 to 10 minutes to help the ingredients hydrate and improve texture.
- Heat griddle: Preheat 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 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.
- Repeat cooking: Continue cooking all batter into pancakes, keeping them warm as you go.
- Make glaze: In a bowl, mix the softened cream cheese, powdered sugar, whole milk, vanilla extract, and a pinch of salt until smooth and creamy.
- Serve: 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.
