These Grinch Pancakes are soft, fluffy, and a little bit silly — just like the Grinch himself before his heart grew three sizes.
They’re bright green with a swirl of whipped topping and a little red heart candy on top.
Whether you’re making these for Christmas breakfast or just for fun, they always bring a smile.
They’re easy to make, and the color is all part of the fun.
What You’ll Need
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- 10–15 drops green gel food coloring
- Whipped cream (for topping)
- Red heart sprinkles or candy (for topping)
Why I Love This Recipe
This recipe came straight from one of those cold December mornings when I wanted something fun to wake everyone up. I was trying to use up pantry basics and decided to try a twist on regular pancakes. The green color caught everyone off guard, and the little heart on top? That sealed the deal. It’s now one of those recipes I make every year without fail.
- Bright, fun, and totally festive
- Made with pantry staples
- Simple enough to make before coffee
- Customizable — make it sweeter or more buttery
- Always a hit during the holidays
Servings & Time
Makes: 8 medium pancakes
Prep + Cook Time: 25 minutes
Macros (Per Pancake – Approximate)
- Calories: 150
- Carbs: 20g
- Protein: 4g
- Fat: 6g
- Sugar: 3g
Why This Recipe Works (Quick Science)
Baking powder gives pancakes that lift and fluff. When mixed with liquid and heated, it releases carbon dioxide bubbles that expand and puff up the batter. The melted butter adds tenderness, and the green food coloring doesn’t affect the taste — just the fun. Whipping the egg slightly before mixing helps keep the batter smooth.
Pro Tips
- Use gel food coloring, not liquid, for brighter color with less product
- Don’t overmix the batter — a few lumps are okay and help keep pancakes fluffy
- Let the batter rest 5 minutes before cooking so the baking powder can start working
- Preheat your pan fully before pouring batter — it helps set the edges
- Add toppings after cooking so they stay fresh
Tools You’ll Need
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Nonstick skillet or griddle
- Spatula
- Piping bag or spoon (for whipped topping)
- Round plate for serving
Substitutions and Variations
- Use whole wheat flour for added fiber
- Almond milk instead of dairy milk
- Coconut oil instead of butter
- Add mini chocolate chips to the batter
- Top with sliced strawberries instead of heart candy
Make Ahead Tips
You can mix the dry ingredients the night before and store in an airtight container. In the morning, just add the wet ingredients and go. Cooked pancakes also store well — refrigerate and reheat in the toaster or microwave.
Cooking Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together 1 ½ cups all-purpose flour, 3 ½ teaspoons baking powder, ½ teaspoon salt, and 1 tablespoon sugar until well combined.
Step 2: Mix Wet Ingredients
In a separate bowl, whisk 1 ¼ cups milk, 1 large egg, 3 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.
Step 3: Add Green Color
Add 10–15 drops of green gel food coloring to the wet mixture and stir until the color is evenly distributed.
Step 4: Combine Wet & Dry
Pour the green wet mixture into the bowl of dry ingredients. Gently whisk just until combined. Don’t overmix — the batter should be slightly lumpy.
Step 5: Heat and Grease Pan
Heat a nonstick skillet over medium heat. Add a small amount of butter and let it melt to coat the pan.
Step 6: Cook Pancakes
Pour ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form and edges look set, about 2–3 minutes, then flip and cook another 1–2 minutes until golden.
Step 7: Stack and Top
Place pancakes on a round white plate. Top with a swirl of whipped cream and one red heart candy in the center. Serve warm.
Leftovers and Storage
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or toaster. Freeze cooked pancakes between parchment paper for up to 1 month — just reheat straight from frozen.
Common Mistakes
- Using liquid food coloring — it waters down the batter and isn’t vibrant
- Overmixing the batter — makes pancakes tough
- Cooking on too high heat — leads to burnt outsides and raw middles
- Flipping too early — wait for bubbles to pop and edges to dry
- Skipping the butter in the pan — it adds flavor and helps prevent sticking
What to Serve With
- Crispy bacon or sausage
- Scrambled eggs
- Fresh fruit or a berry compote
- Maple syrup (yes, even on green pancakes!)
- Hot cocoa or a holiday latte
FAQ
Can I make these without food coloring?
Yes! They’ll taste the same — just be regular pancakes.
Can I double the recipe?
Definitely. Just keep them warm in the oven while the rest cook.
Can I use pancake mix?
Sure! Add the green food coloring to your wet mix and go from there.
Can I make these dairy-free?
Yes — sub the milk with a non-dairy option and use oil instead of butter.
Conclusion
Grinch Pancakes are the kind of breakfast that just makes people happy. They’re fun, festive, and taste amazing — fluffy, buttery, with just a little flair. I hope you try this and make it a holiday tradition. Let me know how it goes in the comments — I’d love to hear what twists you add or how they turn out!
