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, and are packed with nutrition—and yummy flavor!
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.
Table of Contents
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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.
- 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.
Step 1. Add all of the ingredients except the flour and baking powder to a blender. Blend well.
Step 2. Stir in the remaining ingredients to make a uniform batter.
Step 3. Cook on both sides in a buttered skillet.
Step 4. Or bake as a sheet pan pancake with sliced berries and white chocolate chips to make little Santa hats.
Frequently Asked Questions
You can serve with sliced strawberries and whipped cream or yogurt to make them festive colors.
I use a quarter sheet pan, but you can also use a half sheet pan and simply not use the entire surface area.
I prefer to make the entire recipe, so cook the pancakes, then store and reheat. They reheat really quickly. I prefer this to making the batter and storing it in the fridge. It may thicken or not rise properly if chilled for a long amount of time.
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.
Related Recipes
I’d love to hear your feedback on this post, so please comment and rate the recipe below.
Favorite Christmas Pancakes
Ingredients
- 2 cups baby spinach (lightly packed)
- 1 cup sliced banana (very ripe; about 2 small bananas)
- 2 eggs
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional)
- ¼ teaspoon salt
- 1 cup whole wheat flour
- 2 teaspoons baking powder
Instructions
- 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.
Equipment
- Greenpan Nonstick Pan
Notes
- 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.
Nutrition
This post was first published December 2022.
How do you use the frozen spinach?
If it’s in a block, break a piece off (maybe 2×2 inches or less) and let thaw, then squeeze out any moisture and add to a blender. If it’s frozen leaves, you can add it in like fresh.
Hey! I was curious if you can use regular gluten free flour in place of the whole wheat?
I would use a 1:1 type of gf flour blend like the one from King Arthur and add 2 additional tablespoons. Enjoy!
What would the adjustment be in the measurement if I were to use regular flour?
I haven’t made them with all-purpose flour so I can’t say for sure, but my best guess is to use 1/2 cup milk (so reduce it by 1/4 cup) and add 2-3 additional tablespoons of the ap flour. If the batter is very thin, you can add up to an additional 1/4 cup ap flour.
A big hit with the kiddos! I love that I can make half this recipe and it makes about 8 kid sized pancakes. Add flax seed or chia seed if you like. We love a sprinkle of pumpkin pie spice too. Such a super simple way to get something green into the picky eaters!
So glad to hear that!
Made these at Christmas and still making them – one of my picky toddler’s favorites and love how much good spinach is in them!
Been meaning to try this recipe for a while and finally did tonight! Both kids loved them, and so did my husband & I. My 4yo could not stop talking about them, even at bedtime! Definitely going to make them year round and try some variations/substitutions. Thank you Amy!
Our family LOVES these. I try to buy when spinach is on sale and then make a huge batch of them. They save great in the freezer!
I make this recipe all year round for my kids. They always demolish all of it. I love that spinach is hidden in them and they have no idea. 🙃
Thank you for the recipe Amy! This was so good, my one year old and whole family loved this. I have never made sheet pan pancakes and this was so easy. It was a fun Christmas Eve breakfast.
I’m so glad, Merry Christmas!
Hi there! Any substitution suggestion if there is a banana allergy?
Hi- I haven’t tried them any other way but you could try roasted sweet potato (you may need a little extra spinach to get the bright green) or 3/4 cup of a very thick applesauce I bet would work too.
Can I use frozen spinach? Thanks!!
Do you need to double the recipe to make in a half sheet pain versus quarter sheet pan? I want to make it but only have a half sheet pan currently!
You can double it to fill a half sheet pan or just use a smaller surface area of the larger pan (if that makes sense). It should be thick enough that it doesn’t spread to the edges on it’s own, but doubling it would be easy. I am using a quarter sheet pan here. Thanks for making sure I clarified that!
Let me just say these aren’t only for toddlers! I’m in the middle of the food aversion phase of my first trimester, and vegetables of basically any kind sound gross (but give me all the bread and fruit). I made these this morning for my preschooler (and husband and me) and I ate half the pan. SO GOOD and I actually got some veggies in! It’s a Christmas miracle. Thank you for helping me feed both my kids, the one outside the uterus and the one still in there.
Oh, I love that so much! Thank you for letting me know they helped in that way and I’m so glad you enjoyed them.
Delicious! My 1 & 5 year old loved these.
Hooray!
My son is very skeptical of new foods but he ate these up!!! These are going in the regular breakfast rotation for us, even after Christmas. SO thankful for you and your yummy recipes!!!
I’m so glad to hear that!
How many measurements of each? How many eggs , cups of flour, etc?
The recipe is at the end of the post for you.
I just tried these and WOW! They taste
So good 😋. I didn’t put cinnamon and also swapped the strawberries for raspberries and it was super yummy. I put them in the oven as per the instructions. It was easy peasy. I cannot wait for my toddler to try them, but i know already it will be a hit.
THANK YOU!
You’re so welcome and I hope your toddler enjoys them!