Grinch Pancakes

5 from 2 votes

Grinch Pancakes is a fun and festive Christmas Breakfast idea. The green pancakes are topped with cream cheese frosting and red candy hearts to make the best pancakes.

Prep Time1 10

Cook Time5

Total Time1 15

Course: Breakfast

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $4.73, $0.59 per serving

Ingredients

For the Pancakes:

1 cup All Purpose Flour
2 Tablespoons Granulated Sugar
1 teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
1 cup Whole Milk
1 Egg beaten
2 Tablespoons Butter melted and cooled
Green Gel Food Coloring bright green

For the Glaze:

4 ounces Cream Cheese
½ cup Powdered Sugar
1 teaspoon Vanilla Extract
¼ cup Heavy Whipping Cream

For the Green Whipped Cream:

½ cup Heavy Whipping Cream
2 Tablespoons Powdered Sugar
½ teaspoon Vanilla Extract
Green Gel Food Coloring

For Serving:

Red Heart Sprinkles

Instructions

For the Glaze:

Beat the softened cream cheese, powdered sugar, vanilla extract, and heavy whipping cream with a hand mixer or stand mixer for about 2 minutes, or until smooth and creamy.
Set aside while preparing the pancakes.
For the Green Whipped Cream:
Add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixing bowl.
Beat on low speed until the mixture begins to thicken and bubbles form.
Add green gel food coloring until the desired color is reached.
Increase the mixer to high speed and beat until stiff peaks form.
Refrigerate until ready to serve, up to 1 hour.

For the Pancakes:

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate large bowl, whisk together the milk, beaten egg, melted butter, and enough green gel food coloring to reach the desired color.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Preheat a griddle or nonstick skillet over medium heat. Lightly grease with nonstick cooking spray or butter.
Pour about ¼ cup batter onto the hot griddle for each pancake.
Cook for 2–3 minutes, or until bubbles form on the surface and the edges begin to set.
Flip and cook for another 1–2 minutes, or until cooked through.
Repeat with the remaining batter.

To Assemble:

Stack the pancakes on serving plates.
Drizzle with the cream cheese glaze.
Top with green whipped cream and red heart sprinkles.
Serve immediately.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 5–7 days or freeze in a freezer-safe container for up to 3 months.

For the fluffiest pancakes, mix the batter just until combined. A few small lumps are fine.

Store the glaze and whipped cream separately in the refrigerator and add them just before serving.

Nutrition