Favorite 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 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. These Christmas Pancakes just taste like seriously delicious banana pancakes. They’re so fun for Christmas morning or for any day around the holiday.

Ingredients You Need

Here’s a look at how to make this Christmas Pancake recipe. The majority of the ingredients are common staples, so you might already have everything you need. Sign up for our email updates to get tips and ideas sent to your inbox.

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 the pancakes are yummy with or without it.

We like to top these Christmas 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 Christmas Pancake recipe so you know what to expect. You can make this in a pan on the stove or in a baking sheet in the oven according to your preference.

How to Store

Store leftover Christmas Pancakes, 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 and Pumpkin Pancakes as other yummy holiday breakfast options.

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