Grinch Pancakes
Easy Grinch Pancakes that are perfect for the Holidays and Christmas Breakfast.
Ingredients
For the Pancakes:
- 1 cup All Purpose Flour
- 2 Tablespoons Granulated Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 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
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1/4 cup Heavy Whipping Cream
For the Green Whipped Cream:
- 1/2 cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- Green Gel Food Coloring
For Serving:
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Instructions
For the Glaze:
- Beat together the glaze ingredients with a hand held or stand up mixer until creamy and smooth (approximately 2 minutes). Set aside.
For the Green Whipped Cream:
- Beat together the heavy whipping cream, powdered sugar and vanilla extract in a large bowl on low speed until bubbles start to form.
- Add in the green food coloring until the mixture is the color you prefer.
- Then beat on high speed until stiff peaks form. Refrigerate until ready to use (up to 1 hour).
For the Pancake:
- In a medium size bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Then in a separate large bowl whisk together the in the milk, egg, melted butter and green food coloring.
- Add the dry ingredients into the wet ingredients. Mix for approximately 30 seconds until the ingredients are combined.
- Preheat a griddle, cast iron skillet or non stick skillet over medium high heat. Grease with a non-stick cooking spray or a small amount of butter.
- Add the batter to the pan in approximately ¼ cup scoops.
- Cook for 2-3 minutes until small bubbles start to appear at the top of the pancake. Flip the pancake and finish cooking for 2-3 more minutes until golden brown.
- Transfer the pancake to a plate and continue this process until all the batter is used.
To Assemble:
- Stack the pancakes on a plate.
- Drizzle the glaze on top and top each stack with the green whipped cream.
- Sprinkle the red heart sprinkles on top and then the pancakes are ready to serve and enjoy!
Recipe Notes
Leftover pancakes store great! Refrigerate them in an airtight container for up to 5-7 days or freeze in a freezer safe bag for up to 3 months.
Nutrition Facts
Calories 285kcal, Carbohydrates 28g, Protein 5g, Fat 17g, Saturated Fat 11g, Polyunsaturated Fat 1g, Monounsaturated Fat 4g, Trans Fat 0.1g, Cholesterol 71mg, Sodium 225mg, Potassium 115mg, Fiber 0.4g, Sugar 15g, Vitamin A 685IU, Vitamin C 0.1mg, Calcium 102mg, Iron 1mg