There is nothing like waking up on Christmas morning to the smell of pancakes sizzling on the griddle. To me, there isn’t a better way to start Christmas than having some Christmas theme pancakes.
In this post, I’ll be laying out a few of my most favorite Christmas pancake recipes. From the classic eggnog pancake to the whacky fun themed designs, there will be some smiles around your table.
The 11 Best Christmas Pancake Recipes
1. Gingerbread Pancakes
Nothing toasts my insides like a stack of gingerbread pancakes. Rich, heady spices – cinnamon, ginger, clove – make the kitchen a cavern of cosiness.
Molasses, nutmeg, a pinch of allspice may all get thrown in for good measure.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup brown sugar
- 1 large egg
- 1 cup buttermilk
- 1/4 cup molasses
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
1. In a large bowl, whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg together until well combined.
2. Meanwhile, whisk the egg in a separate bowl before adding the buttermilk, molasses, melted butter and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix. Should be lumpy.
4. Melt the butter or cooking spray in a griddle or large skillet over medium heat.
5. For each pancake, pour out 1/4 cup of batter (don’t be tempted to cook more at once or they’ll merge into one giant pancake). Cook until bubbles break the surface and the sides look set, then flip and cook until the other side is golden brown.
6. Warm up. Serve with maple syrup, whipped cream or powdered sugar is a nice touch!
2. Eggnog Pancakes
If you want to make some holiday-themed pancakes, you will want to make my recipe. My recipe uses nutmeg, cinnamon, and vanilla extract.
The pancakes are really great and they make you feel all festival-like. Add a dollop of whipped cream.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup eggnog
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
Instructions
1. In a large bowl, whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg together until well combined.
2. Whisk together the eggnog, egg, melted butter and vanilla extract in another bowl.
3. Pour the wet ingredients into the dry ingredients and stir until barely combined. Do not overmix.
4. Heat a nonstick skillet or griddle over medium heat; brush with melted butter or cooking spray.
5. Pour ¼ cup batter for each pancake on to the skillet; cook until the bubbles form on top and the edges look set; flip and cook until golden on the other side.
6. To serve, warm and dollop on your favourite topping – maple syrup, whipped cream, or a sprinkle of nutmeg.
3. Peppermint Pancakes
If you’ve ever drunk a peppermint tea, you remember the joy of waking up to the scent. Breakfast even has a festive flavor boost with ground up peppermint candies, a dash of peppermint extract and white chocolate chips!
The unexpected flavor definitely wakes you up with a jolt of minty, crisp, white coolness.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1/2 teaspoon peppermint extract
- Red food coloring (optional)
- Crushed candy canes or peppermint candy for topping
- Whipped cream for topping
Instructions
1. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. Add the buttermilk, egg, melted butter and peppermint extract to a bowl and whisk to combine. Add a few drops of red food coloring to the wet mixture to give pancakes a festive color, if you like.
3. Add the wet ingredients to the dry and gently fold until evenly incorporated. Take care not to overmix; some lumps are fine.
4. Heat a medium-heat griddle or non-stick skillet, coating with a bit of butter. Scoop out 1/4 cup batter per pancake.
5. Cook until bubbles form on the top and the edges seem set, about 2-3 minutes. Flip, and cook another 2-3 minutes until golden brown and cooked through.
6. Serve hot, with crushed candy canes or peppermint candy and a dollop of whipped cream. Happy peppermint pancakes!
4. Cinnamon Roll Pancakes
These fluffy breakfast treats smell divine in the morning, so I’m always tempted to wake up and whip them up, using my special combination of flour, brown sugar, cinnamon and vanilla. I like to add a tasty swirl of cream cheese frosting on top, topping it all off.
Ingredients
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1/2 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons melted butter (for the cinnamon swirl)
Butter for cooking
Instructions
- in a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
2. Into another bowl, whisk the milk, egg, 2 tablespoons of the melted butter, and vanilla. Add wet ingredients to dry ingredients and stir until just incorporated.
3.In a small bowl, mix the brown sugar, cinnamon and 2 tablespoons melted butter to make the cinnamon swirl.
4. Melt 1 teaspoon butter in a non-stick skillet or griddle over medium heat or heat a griddle pan. Pour ¼ cup pancake batter into pan.
5. Using a piping bag or spoon, drizzle some of the cinnamon on top of the pancake in a quick swirl. Cook for a minute until small bubbles appear on the surface and the edges start to set. Flip it around and cook until it is golden brown.
6. Repeat until all batter is used, and serve warm with icing or maple syrup if desired.
5. Cranberry Orange Pancakes
There’s something particularly delicious about wrapping up the morning with a burst of citrus and berry flavors. The scent of orange zest and sour cranberries starts to waft through my kitchen, and it makes me grin.
My recipe has plump cranberries, orange juice, vanilla.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1 tablespoon orange zest
- 1/2 cup fresh cranberries, chopped
- 1/2 teaspoon vanilla extract
Instructions
1. In a medium bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
2. In a large bowl, beat together the buttermilk, egg, melted butter, orange zest and vanilla extract.
3. Combine the wet ingredients with the dry ingredients and mix just until all the dry ingredients have disappeared into the batter. Do not overmix; in fact, the batter should still be slightly lumpy.
4. Gently fold in the chopped cranberries into the batter.
5. Heat a non-stick skillet or griddle over medium heat and brush with butter or cooking spray. For each pancake, pour a scant 1/4 cup of batter onto the skillet.
6. Once bubbles start cracking through the surface and the edges begin to look a little set, about 2-3 minutes, you can flip it over and cook it for about another 2 minutes or until crisp and golden brown. Serve hot with whatever you like to top it with.
6. Hot Chocolate Pancakes
And here’s nothing quite as nice as a stack of rich, chocolate pancakes to start the day. I like to add cocoa powder to give it the deep chocolate flavor.
A handful of chocolate chips makes it even more delicious. And, on a special day, I sprinkle a little powdered sugar over them.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- Whipped cream (for serving)
- Marshmallows (for serving)
Instructions
1.Whisk the flour, cocoa powder, sugar, baking powder, baking soda and salt together in a large mixing bowl.
2. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir together until just incorporated; do not overmix.
4. Gently fold in the mini chocolate chips.
5. Heat a skillet or griddle over medium heat with a light coating of butter or cooking spray.
6. Spoon the batter by 1/4 cupfuls into the skillet, cook until bubbles form on the top, then flip and cook the second side until set. Serve warm with whipped cream and marshmallows.
7. Apple Cinnamon Pancakes
I love to make myself a stack of pancakes to start my day. If juicy apple slices and cinnamon are added, they become even better.
If you were to smell the cinnamon blending with the sweet apple, with a little bit of vanilla extract and brown sugar thrown in, it just smells like morning.
Ingredients:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1 large apple, peeled, cored, and finely diced
Butter or oil for cooking
Instructions:
1. Beat together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice with the eggs, oil, applesauce, ginger, vanilla, and buttermilk in a large bowl.
2. In another bowl, mix the buttermilk, the egg, the melted butter and the vanilla extract, then stir in the chopped apple.
3. Mix the wet ingredients into the dry until just combined. Do not overmix; the batter should be lumpy.
4. Melt butter or oil in a non-stick skillet or griddle over medium heat.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until the surface of the pancake is bubbled, then flip and cook until golden-brown on the other side.
6. Wrap in a warm towel and sprinkle with powdered sugar, or drizzle with maple syrup, if you please.
8. Nutmeg Spice Pancakes
If you’re like me and love warm spices, you will love making these. Flour, sugar, nutmeg sprinkled with some cinnamon and a smidge of vanilla.
When I put them in the oven, the whole kitchen smells like heaven.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 3/4 cups buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Powdered sugar, maple syrup, or your favorite toppings, for serving
Instructions
1. Whisk the flour, sugar, baking powder, baking soda, salt and ground nutmeg together in a very large bowl.
2. Whisk the buttermilk, melted butter, eggs and vanilla extract together in a separate bowl. Make sure all the wet ingredients are well incorporated.
3. Combine the wet ingredients and the dry ingredients. Do not over-mix; just stir to combine and a few lumps are all right.
4. Melt butter or oil in a non-stick skillet or griddle over medium heat. Wipe the pan with the paper towel to evenly spread it.
5. Spoon about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook until the second side is golden brown, an additional 2-3 minutes. Serve the pancakes warm, topped with powdered sugar, maple syrup or anything else you wish.
9. Sugar Cookie Pancakes
I make few things in life as happily as these breakfast treats. Cookies plus pancakes equals yum, at least as far as I’m concerned.
The vanilla extract adds a nice flavor on its own, but mixing in a little nutmeg gives them scale and dimension. With the aroma that fills the kitchen, it’s almost a shame to spoil them by putting syrup on top.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- Festive sprinkles (optional, for topping)
- Powdered sugar (optional, for dusting)
Instructions
1. Whisk the flour, sugar, baking powder, baking soda, salt together in a very large bowl.
2. Whisk together the buttermilk, eggs, melted butter and vanilla in a separate bowl.
3. Stir the wet ingredients into the dry ingredients only until just combined and don’t overmix.
4. Heat a medium-sized non-stick skillet or griddle on medium heat; lightly grease with butter or cooking spray.
5. Pour in 1/4 cup of the batter at a time to pan, heat until bubbles on the surface appear, and flip, heat both sides until brown.
6. Serve hot with your favorite festive sprinkles, and powdered sugar if you like.
10. Red Velvet Pancakes
There’s no better way to start the morning than with these pancakes — they’re the best! I really like to blend the cocoa powder with just enough buttermilk to make it the right amount of sweet.
And some vanilla extract is key. Oh, and you have to have the red food coloring for the right shade.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- Cooking spray or additional melted butter for the griddle
- Whipped cream and powdered sugar, for serving
Instructions
1. In the bowl of a stand mixer, combine the flour, cocoa powder, baking powder, baking soda and salt.
2. In another bowl, combine the buttermilk, milk, eggs, melted butter, vanilla extract and red food coloring.
3. Add the wet ingredients to the dry, stirring till just combined. Do not overmix; the batter should be lumpy.
4. Pre-heat a griddle or non-stick pan over medium heat; grease with cooking spray or butter melted in a small bowl.
5. Pour a scant ¼ cup of batter onto the griddle for each pancake, cooking for 2-3 minutes or until the bubbles start popping on the surface and the edges look set. Flip and cook another 1-2 minutes or until cooked through.
6. Serve piping hot, with whipped cream and a sprinkling of powdered sugar, and a very merry Christmas to you!
11. Pine Needle Pancakes
I like to be able to say that my pancakes are made with fresh pine needle. I think vanilla extract and a touch of honey enhance their flavor, but they are really delicious all by themselves.
There’s nothing like a bit of lemon rind or even some chopped nuts added in for that special taste.
Ingredients
-
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1/4 cup chopped fresh pine needles (from an edible variety such as Eastern White Pine)
- Butter or oil for cooking
- Maple syrup (optional, for serving)
Instructions
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the buttermilk, egg, and melted butter, and mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. A few lumps are intended.
4. Gently fold in the chopped pine needles until evenly distributed.
5. Heat a griddle or nonstick skillet over medium heat and brush with butter or oil.
6. Ladle 1/4 cup of the batter onto the griddle for each pancake. Cook until small bubbles form on the surface and the edges look set, about 2-3 minutes. Flip, and cook the other side until golden brown, about 1-2 minutes more. Serve warm, with maple syrup if desired. Enjoy your festive Pine Needle Pancakes!
