Description
Celebrate the festive season with these vibrant Grinch Pancakes! Fluffy, green-hued pancakes topped with a luscious cream cheese icing, green whipped cream, and festive red heart sprinkles make for a whimsical and delicious Christmas breakfast that will delight both kids and adults alike.
Ingredients
Scale
Pancakes:
- ¾ cup whole milk
- 2 tablespoons white vinegar or lemon juice
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 2 tablespoons butter, melted
- Green food coloring (as desired for vibrant color)
- Cooking spray
Cream Cheese Icing:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
Green Whipped Cream:
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar, sifted
- ½ teaspoon vanilla extract
- Red heart sprinkles for garnish
Instructions
- Prepare Cream Cheese Icing: In a large bowl, beat the softened cream cheese and powdered sugar together until well combined and smooth. Add the heavy whipping cream and vanilla extract, then continue beating for 2 minutes until the mixture becomes light, fluffy, and easily spreadable. Set aside for assembling.
- Make Green Whipped Cream: In a large bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat on low speed at first until bubbles begin to form, then increase to high speed. Continue beating until stiff peaks form. Keep refrigerated and use within 45 minutes.
- Prepare Buttermilk Substitute: In a medium bowl, mix whole milk with white vinegar or lemon juice. Let the mixture sit for 5 minutes to curdle slightly, creating a buttermilk substitute essential for tender pancakes.
- Mix Dry Ingredients: In another medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt evenly. Set aside.
- Combine Wet Ingredients: Whisk the egg, melted butter, and enough green food coloring into the milk-vinegar mixture to achieve the desired bright green color for the pancake batter.
- Form Pancake Batter: Pour the dry ingredients into the wet ingredients slowly, whisking gently until lumps disappear but the batter remains airy. Avoid overmixing to keep pancakes fluffy.
- Cook Pancakes: Heat a large skillet over medium heat and spray with cooking spray. Pour ¼ cupfuls of batter onto the skillet. Cook until bubbles form on the surface, then flip carefully with a spatula and cook the other side until golden brown and cooked through. Remove and keep warm.
- Assemble and Serve: Stack pancakes and top with generous dollops of cream cheese icing and green whipped cream. Decorate with red heart sprinkles for a festive finish. Serve immediately for best taste and presentation.
Notes
- Storage: Store leftover pancakes and cream cheese frosting separately in airtight containers in the refrigerator for up to 4 days.
- Reheating: Reheat pancakes gently in the microwave, oven, or toaster before frosting and serving.
- Freezing: Freeze pancakes layered between parchment paper in a zip-top bag for up to 3 months. Thaw and reheat before serving.
Nutrition
- Serving Size: 1 pancake with toppings
- Calories: 190
- Sugar: 8g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
