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.

Ingredients

• Cream cheese icing glaze: Use 4 ounces full fat cream cheese softened to room temperature for a smooth glaze, 1/2 cup powdered sugar for sweetness, 1 teaspoon pure vanilla extract for depth, and 3 to 5 tablespoons whole milk to achieve a pourable consistency. Philadelphia or your local brand works well.
• Green whipped cream: 1/2 cup heavy whipping cream chilled, 2 tablespoons sifted powdered sugar, 1/2 teaspoon vanilla extract, and a few drops of green food coloring. Use a high fat cream like 36 percent for stable peaks.
• Green pancake batter: 1 1/4 cups all-purpose flour, 1/8 teaspoon fine salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 large egg beaten, 1 1/4 cups buttermilk, 1/4 cup granulated sugar, 2 tablespoons unsalted butter melted and cooled slightly, 1 teaspoon pure vanilla extract, and green food coloring to desired shade.
• Toppings: Small red heart candies or jumbo red heart sprinkles to mimic the Grinch heart. These add color contrast and a little crunch.

Instructions

Prepare the cream cheese icing glaze:Beat together 4 ounces softened cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract on medium speed until smooth. Add 3 tablespoons whole milk and continue beating; if the glaze is too thick for spreading, add up to 2 more tablespoons of milk, one at a time, until you reach a loose but spreadable consistency. Scrape the bowl to ensure no lumps remain. Set aside at room temperature if serving immediately or refrigerate briefly if making ahead.Make the green whipped cream:Chill a medium mixing bowl and beaters for best results. Pour 1/2 cup cold heavy whipping cream into the bowl, add 2 tablespoons sifted powdered sugar and 1/2 teaspoon vanilla extract, then add a few drops of green food coloring. Beat on low until small bubbles form, then increase to high and whip until the cream holds stiff peaks. Be careful not to overbeat or the cream will curdle. Keep refrigerated up to 1 hour before use.Mix the dry and wet components:In a large bowl whisk 1 1/4 cups all-purpose flour, 1/8 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda until combined. In a separate bowl whisk together the beaten egg and 1 1/4 cups buttermilk. Pour the wet mixture into the dry and stir gently until combined but still slightly lumpy. Overmixing activates gluten and yields tough pancakes.Finish the batter and cook:Add 1/4 cup granulated sugar, 2 tablespoons melted butter, 1 teaspoon vanilla extract, and green food coloring to the batter and fold until blended. Heat a skillet or griddle over medium heat and add a few drops of vegetable oil. When the oil shimmers and spreads, use a paper towel to rub it into the surface leaving a thin coating. Ladle about 1/4 cup batter per pancake onto the hot surface. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip and cook until lightly browned, another 1 to 2 minutes. Repeat to make 8 to 10 pancakes, adjusting heat as needed to prevent overbrowning.Assemble the stack:Stack warm pancakes on plates and spread a thin layer of cream cheese glaze between some layers for tang. Add a dollop or swirl of green whipped cream on top and sprinkle with red heart candies. Serve immediately so the whipped cream keeps its shape and the pancakes remain warm.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.