Festive Grinch Pancakes turn a simple breakfast into a cheerful holiday spectacle with bright green pancakes and pops of red for the Grinch’s heart. I’ve made these for family mornings and classroom brunches — they always spark smiles and are easier than they look. If you like pairing colorful mains with seasonal sides, try a bright vegetable option like grilled corn stuffed zucchini boats for a surprisingly fresh contrast.
Why Make This Recipe
- They’re visually fun — perfect for Christmas morning or any kid-focused celebration.
- They use pantry-friendly ingredients and come together in about 25 minutes, so they’re convenient for busy hosts.
- You can make them healthier by using spinach puree for color instead of food dye. I often do this to sneak greens into breakfast.
- They’re customizable: turn them into savory green pancakes or add vanilla and berries for a sweet treat.
- I love how a simple technique — resting the batter — improves texture and yields fluffy, consistent pancakes every time. For more festive breakfast ideas, check out this collection of holiday-friendly condiments that pair well with brunch.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 12–15 minutes
- Total time: 25 minutes
- Servings: 10–12 small pancakes (about 12–18 if you make them silver-dollar size)
- Difficulty: Easy
- Method: Stovetop griddle or nonstick skillet; pan-fry batter at 350–375°F (175–190°C) until bubbles set, then flip.
For those who like a classic breakfast vibe, these go nicely alongside comforting mains like a slice of classic meatloaf at larger family brunches.
My Experience Making This Recipe
I tested these three times, alternating between gel food coloring and spinach puree to compare color and flavor. The spinach version gave a fresher taste without sacrificing visual impact, while gel coloring produced the brightest green. A quick trick I learned: rest the batter 5–10 minutes to relax gluten and trap air — pancakes rise better.
How to Make Festive Grinch Pancakes That Bring Joy to Your Table
Make a smooth batter: whisk 1 1/2 cups (190 g) all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. In a separate bowl, combine 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice), 1 large egg, 3 tbsp melted butter, and 1 tsp vanilla. Stir wet into dry until just combined — a few lumps are okay. For color, fold in either 1/2 cup fresh spinach pureed with 2 tbsp water or 1/2 tsp green gel food coloring. Let rest 5–10 minutes. Heat a nonstick skillet or griddle to 350–375°F (use an infrared or probe thermometer for accuracy). Grease lightly with butter or neutral oil, pour 1/4 cup batter per pancake, cook 2–3 minutes until edges set and bubbles appear, then flip and cook 1–2 minutes more. Decorate with sliced strawberries for the heart, a dollop of whipped cream for a tuft, and mini chocolate chips for eyes.
Equipment I recommend: 10–12" nonstick griddle or seasoned cast-iron skillet, blender for spinach puree, thermometer for griddle temp, and a squeeze bottle for precise batter placement.
Expert Tips for Success
- Temperature control: Keep the griddle at 350–375°F. Too hot burns edges before centers cook; too cool makes pale, flat pancakes.
- Don’t overmix: Stir until flour streaks disappear. Overworked batter yields tough pancakes.
- Fresh leavening: Use baking powder less than 6 months old for best lift. A flat pancake is often due to old baking powder.
- Spinach technique: Blanch 1 cup spinach in boiling water for 10 seconds, shock in ice water, then puree with 2 tbsp water for a smooth, non-gritty color.
- Use a squeeze bottle or 1/4-cup measuring cup for uniform sizes; consistent batter volume gives even cooking and pretty presentation. For a quick tip while multi-tasking in the kitchen, remember small household checks — like battery maintenance — can save stress during busy meals: a helpful reminder I use.
How to Serve Festive Grinch Pancakes That Bring Joy to Your Table
- Classic holiday plate: stack 3 pancakes, add a generous spoonful of whipped mascarpone, sliced strawberries for the Grinch heart, and a dusting of powdered sugar.
- Kid-friendly platter: arrange pancakes with small bowls of maple syrup, chocolate chips, and fruit kebabs for dipping.
- Savory twist: top with smoked salmon, crème fraîche, and dill for an adult brunch version. Pair with a small slice of something savory like Caribbean meatloaf if you want contrast on the table.
- Presentation tip: place a paper doily or a small sprig of rosemary beside the stack for color contrast and a festive touch.
Storage and Reheating Guide
- Refrigerator: Cool pancakes completely and store in an airtight container for up to 3 days. Separate layers with parchment to prevent sticking.
- Freezing: Flash-freeze single pancakes on a tray for 1 hour, then stack with parchment between layers and freeze up to 2 months in a freezer bag.
- Reheating: Oven method gives best texture — preheat to 350°F (175°C), place pancakes in a single layer on a baking sheet, cover loosely with foil, and warm 8–10 minutes. Microwave for 20–40 seconds per pancake if short on time, covering with a damp paper towel to keep moist.
Recipe Variations
- Gluten-free: Substitute 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it. Cook slightly longer at lower heat.
- Dairy-free: Use almond or oat milk + 1 tbsp lemon juice (for buttermilk) and replace butter with 3 tbsp melted coconut oil.
- Vegan: Use a flax “egg” (1 tbsp ground flax + 3 tbsp water), plant milk, and 3 tbsp vegetable oil; add 1 tsp baking powder extra for lift.
- Flavor twists: Swap spinach for 1 tsp matcha powder for a green tea Grinch, or add 1/2 tsp peppermint extract for a minty holiday version.
Nutritional Highlights
- These pancakes provide quick energy from carbohydrates and some protein from the egg and milk; using spinach adds vitamin A and iron.
- Allergen info: contains wheat (gluten), eggs, and dairy unless adapted; see variations for gluten-free/dairy-free/vegan options.
- Portion guidance: plan 2–3 small pancakes per child and 3–4 per adult when serving other brunch items.
Troubleshooting Common Issues
- Pancakes are flat: Check your baking powder/soda freshness and avoid overmixing; also ensure griddle is hot enough.
- Color is dull: Use concentrated gel coloring or increase spinach puree slightly, but avoid adding so much that batter becomes watery.
- Centers undercooked while edges brown: Lower heat by 25–30°F and cook a little longer; you can tent finished pancakes in a 200°F oven to keep warm while others cook.
Frequently Asked Questions
Q1: Can I make the batter the night before?
A1: You can make the dry and wet components separately and combine before cooking for best lift. If you mix fully and refrigerate overnight, the batter will thicken as the flour hydrates; add 2–3 tbsp milk to adjust consistency before cooking. Also, pancakes made from overnight batter may be slightly denser.
Q2: Which gives better color — spinach or food coloring?
A2: Gel food coloring yields the brightest, most consistent green without changing flavor. Spinach gives a fresher, milder flavor and a softer green. For vibrant color with no veggie taste, use gel; for nutrition and subtler green, use spinach puree.
Q3: How do I keep pancakes warm for a crowd?
A3: Preheat your oven to 200°F (95°C) and place cooked pancakes in a single layer on a rimmed baking sheet covered loosely with foil. This holds them for up to 30–45 minutes without drying.
Q4: Can I freeze assembled decorated pancakes?
A4: I don’t recommend freezing pancakes with fresh fruit or whipped toppings; assemble those just before serving. You can freeze plain cooked pancakes, then thaw and decorate after reheating.
Conclusion
Ready to make your holiday breakfast memorable? For more kid-approved morning ideas and creative Christmas spreads that pair well with these pancakes, check out 17 Kid-Friendly Christmas Morning Breakfast Ideas.
Festive Grinch Pancakes
- Total Time: 25 minutes
- Yield: 10–12 small pancakes
- Diet: Vegetarian
Description
Bright green pancakes with pops of red for the Grinch’s heart, perfect for Christmas morning or any kid-focused celebration.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1 large egg
- 3 tbsp melted butter
- 1 tsp vanilla
- 1/2 cup fresh spinach pureed with 2 tbsp water (or 1/2 tsp green gel food coloring)
- Sliced strawberries, whipped cream, and mini chocolate chips for decoration
Instructions
- Make a smooth batter: whisk flour, sugar, baking powder, baking soda, and salt in one bowl.
- In a separate bowl, combine buttermilk, egg, melted butter, and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined (a few lumps are okay).
- Fold in spinach puree or gel food coloring for color.
- Let the batter rest for 5–10 minutes.
- Heat a nonstick skillet or griddle to 350–375°F.
- Grease lightly with butter or oil and pour 1/4 cup batter per pancake.
- Cook for 2–3 minutes until edges set and bubbles appear, then flip and cook for another 1–2 minutes.
- Decorate with sliced strawberries, whipped cream, and mini chocolate chips.
Notes
Resting the batter helps create fluffy pancakes. Use fresh leavening for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American