Favorite Christmas Pancakes

Bright green and super fun, these Christmas Pancakes are a perfect holiday breakfast to share with the kids. They can be made on the stovetop or in the oven, are packed with nutrition—and yummy flavor!

Christmas Pancakes

We’re big fans of Gingerbread Muffins and Gingerbread Cake during the holidays, but my kids are endlessly entertained by green and red foods—including this breakfast. This recipe is a seasonal take on my popular Spinach Banana Pancakes with a little more versatility and and suggestions to play up the holiday fun.

The batter comes together in a blender, just like making a smoothie, so it’s very easy. The key to the color? Spinach! But no worries, you can’t taste it and it blends right into the pancake batter. They just taste like a seriously delicious banana pancake.

They’re so fun for Christmas morning or for any day leading up to the holiday.

Ingredients You Need

Here’s a look at how to make this pancake recipe. The majority of the ingredients are common staples, so you might already have everything you need.

• Baby spinach: I use fresh baby spinach here and pack it tightly into the measuring cups. You can also use frozen spinach.
• Banana: This gives the main flavor to these pancakes, so make sure it’s very ripe with some brown spots.
• Eggs: These help the pancakes be tender and fluffy.
• Milk: You can use dairy or nondairy milk in this recipe.
• Vanilla extract: This ingredient adds delicious flavor, so be sure to add it.
• Whole wheat flour: I use whole wheat flour here since the batter is otherwise very moist. This flour absorbs that moisture and ensures that the pancakes cook through in the middle. You can also use buckwheat flour to make these gluten-free, if needed.
• Baking powder: This leavening ensures that the pancakes rise and are tender.
• Cinnamon: You can add more flavor with cinnamon, if you’d like. It’s optional and they are yummy with or without it.

We like to top these pancakes with whipped cream and/or maple syrup, and pair them with sliced strawberries for the full red and green holiday effect. You can pair them with any dip or side you prefer.

Step-by-Step Instructions

Here’s a look at how to make this recipe so you know what to expect. You can make this in a pan on the stove or in a baking sheet pan in the oven according to your preference.

1. Add all of the ingredients except the flour and baking powder to a blender. Blend well.
2. Stir in the remaining ingredients.
3. Cook on both sides in a buttered skillet or bake in the oven. If baking in the oven as a sheet pan pancake, you can top with sliced berries and white chocolate chips to make little strawberry Santa hats if you’d like.
4. Once the batter is finished cooking, serve with desired toppings or sides.

How to Store

Store leftovers, once cooled, in an airtight container in the fridge for up to 5 days. Reheat on a heat-safe plate in 15 second increments in the microwave to warm through. Or pop them into the toaster.

You can also freeze pancakes in a layer in a freezer bag and pull out a few at a time to heat up for quick kids meals on future days. Or use as a make-ahead Christmas Breakfast.

Best Tips for Success

• To make as a Sheet Pan Pancake: Increase the flour to 1 cup plus 2 tablespoons. Line a quarter or half sheet pan with parchment paper. Pour batter on top, spreading to about ½ inch thick. Top with sliced strawberries and white chocolate chips, if desired. Bake at 400 degrees F for 10-14 minutes, or until a cake tester inserted into the center comes out clean. Let cool on the pan at least mostly before slicing. The pancake is tender, so be gentle.
• Gluten-free: Use buckwheat flour in place of the whole-wheat flour and increase the milk to 1 cup.
• Dairy-free: Use nondairy milk and cook in coconut oil or another preferred oil.
• Egg-free: I recommend a store bought egg replacer to make egg-free pancakes. The one from Bobs Red Mill is a reliable option.
• Serve with melted butter, sliced red fruit and whipped cream, maple syrup, or another desired side or dip.
• You may also like my Gingerbread Pancakes.

I’d love to hear your feedback on this post, so please comment and rate the recipe below.

• Add all ingredients to a blender except the flour and baking powder. Blend on high until very well combined, about 20-30 seconds, or until you no longer see any noticeable flecks of spinach.
• Stir or pulse in the flour and baking powder. Thoroughly combine without over-mixing. 

• Warm a nonstick or cast iron skillet or griddle over medium heat and coat with oil or butter. Pour small rounds of batter onto the hot surface—the batter should spread fairly thinly on its own—and let cook until bubbles form on the surface and the surface is mostly set, about 3-4 minutes. 

• Flip and cook for an additional 3 minutes, or until fully cooked.

• Continue to prepare the rest of the batter, keeping the finished pancakes warm in a 200 degree F oven if desired.

• Serve warm with fruit, maple syrup, or another favorite dip.

• To make as a Sheet Pan Pancake: Increase the flour to 1 cup plus 2 tablespoons. Line a quarter or half sheet pan with parchment paper. Pour batter on top, spreading to about ½ inch thick. Top with sliced strawberries and white chocolate chips, if desired. Bake at 400 degrees F for 10-14 minutes, or until a cake tester inserted into the center comes out clean. Let cool on the pan at least mostly before slicing. The pancake is tender, so be gentle.

• Gluten-free: Use buckwheat flour in place of the whole-wheat flour and increase the milk to 1 cup.
• Dairy-free: Use nondairy milk and cook in coconut oil or another preferred oil.
• Egg-Free: Use a store bought egg replacer like the one from Bobs Red Mill or Just Eggs. (This will not work well with a flax or chia egg.)
• Serve with sliced red fruit and whipped cream, maple syrup, or another desired side or dip.

Calories: 203kcal, Carbohydrates: 34g, Protein: 9g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 87mg, Sodium: 274mg, Potassium: 430mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1628IU, Vitamin C: 7mg, Calcium: 218mg, Iron: 2mg

This post was first published December 2022.