
Bright green, fluffy stacks finished with cream cheese glaze, green whipped cream, and red heart candies—my easy copycat of IHOP's seasonal favorite.

This copycat IHOP Grinch pancakes recipe has become a holiday tradition in my house. I discovered the idea one December while trying to make breakfast feel as festive as the decorations on our mantel. The result was a stack of tender, green pancakes that tasted like classic buttermilk pancakes with a playful twist. The texture is light and fluffy, with slightly crisp edges where the batter kisses the hot griddle. The cream cheese glaze adds a tangy sweetness that balances the whipped cream and the bright candy hearts give each bite a surprise crunch.
I first made these for a family brunch and the room went quiet except for fork clinks and happy murmurs. My children insisted on wearing Grinch pajamas while we ate and declared the pancakes a new annual must. What makes this version special is how approachable the components are. The batter uses pantry staples and buttermilk to achieve that tender crumb, while the cream cheese glaze and colored whipped cream add show-stopping contrast without elaborate techniques. If you are short on time, you can make the glaze and whipped cream ahead, then assemble warm pancakes in minutes.
In my kitchen this recipe became the centerpiece of a small holiday buffet. I found that simple tweaks such as adjusting the green food coloring for deeper shade or warming plates slightly before stacking the pancakes made a noticeable difference. Family members have requested this as a birthday surprise more than once, and I love that it looks festive even when served informally on mismatched plates.
My favorite part is the interplay of textures and temperatures. The warm, tender pancakes and cool whipped cream create a pleasant contrast while the tang of the cream cheese glaze brightens every bite. I remember serving these on a snowy morning and watching everyone at the table smile when they saw the green stacks topped with candy hearts. It felt like serving a little theatrical moment along with breakfast.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. If stacking, place a sheet of parchment between layers to prevent sticking. For longer storage, wrap stacks tightly in plastic wrap and freeze in a freezer bag for up to 2 months. Reheat frozen pancakes in a toaster oven or a 350 degrees F oven for several minutes until warmed through. Store the cream cheese glaze covered in the fridge for up to 3 days; bring to room temperature and whisk briefly before using. The whipped cream is best made the same day and kept chilled until assembly.
If you do not have buttermilk, make a quick substitute by adding 1 tablespoon white vinegar or lemon juice to 1 1/4 cups milk and let sit 5 minutes. For a dairy-free alternative, use plant-based milk and a non-dairy cream cheese but be aware texture and flavor will change. You can swap granulated sugar for an equal amount of coconut sugar for a deeper flavor. To make a whole wheat version, replace up to half of the all-purpose flour with whole wheat pastry flour and increase the liquid slightly to maintain tenderness.
Serve stacks with extra cream cheese glaze on the side, a bowl of additional whipped cream, and a small dish of red heart candies for decorating at the table. For a brunch spread, pair with smoked bacon, turkey sausage, or a fruit salad made with oranges and pomegranate seeds for brightness. Garnish with a light dusting of powdered sugar if desired. For a grown-up twist, drizzle a little warm maple syrup mixed with a splash of bourbon over the stack.
These bright pancakes are inspired by seasonal novelty pancakes popularized by breakfast restaurants in North America. They borrow the colors and playful presentation from pop culture references and holiday marketing. While traditional pancakes have deep roots in many cuisines, this version is a modern American adaptation that uses food coloring and playful garnishes to create a themed breakfast experience rather than a historical regional recipe.
Adjust the color and embellishments to fit different holidays. Use pastel colors and edible flowers for spring, orange and brown tones with pecans for fall, or swap to blue and white with silver sprinkles for winter celebrations. You can also fold in mashed banana or pumpkin puree to the batter and reduce the sugar slightly for a seasonal flavor profile.
Make the glaze and whip the cream up to one day ahead and store covered in the refrigerator. Pre-mix your dry ingredients into a sealed jar and keep in the pantry for up to a month so you can combine wet ingredients and cook quickly. When cooking for a crowd, keep finished pancakes in a 200 degrees F oven on a wire rack so they stay warm and retain a slight crisp edge while you finish the batch.
These stacks are as much about presentation as flavor, and they bring a little theatrical delight to the table. Whether you make them for a holiday brunch or a playful weekend breakfast, they are easy to adapt and always bring smiles. Enjoy crafting your perfect stack and sharing it with people you love.
Use room temperature egg and buttermilk to help the batter come together quickly and produce a tender crumb.
Do not overmix the batter; leaving small lumps helps keep pancakes light and fluffy.
Chill bowl and beaters for whipped cream to reach stiff peaks faster and more reliably.
Wipe the griddle between batches if crumbs build up to prevent uneven browning.
This nourishing copycat ihop grinch pancakes recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Store cooked pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a toaster oven or oven until warmed through.
Use 1 tablespoon white vinegar or lemon juice plus milk to make a buttermilk substitute and let sit 5 minutes.
This Copycat IHOP Grinch Pancakes recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Beat 4 ounces softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla until smooth. Add 3 tablespoons milk and increase to a pourable consistency, adding up to 2 more tablespoons if needed. Set aside.
Chill a bowl and beaters. Combine 1/2 cup cold heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla and a few drops green food coloring. Beat from low to high until stiff peaks form. Refrigerate up to 1 hour.
Whisk 1 1/4 cups flour, 1/8 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda in a large bowl until evenly mixed.
Whisk 1 beaten egg and 1 1/4 cups buttermilk together. Fold into dry mixture until just combined. Add 1/4 cup sugar, 2 tablespoons melted butter, 1 teaspoon vanilla and green food coloring. Mix until blended but still lumpy.
Heat a lightly oiled skillet or griddle over medium. Pour about 1/4 cup batter per pancake. Cook until bubbles form and edges set, 2 to 3 minutes, then flip and cook 1 to 2 minutes until lightly browned. Make 8 to 10 pancakes.
Stack warm pancakes, spread cream cheese glaze between layers if desired, top with green whipped cream and sprinkle red heart candies. Serve immediately.
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