I made adorable Christmas pancakes filled with red and green sprinkles that reveal a colorful surprise when flipped and are easy enough for kids to help with, making them the Perfect Christmas Breakfast.

Jump to Recipe

I make these adorable Christmas Pancakes whenever the tree lights are still blurry from sleep, and honestly they’re a tiny holiday trick that always works. Fluffy rounds studded with red and green sprinkles (jimmies) feel like confetti in every bite, and using simple all purpose flour keeps things idiot proof.

If you need quick Ideas For Christmas Morning these are it, and they somehow become the Perfect Christmas Breakfast that everyone argues about. I mess up the shapes more than I admit, kids laugh, syrup gets everywhere, but somehow that chaos tastes exactly like the holidays.

Ingredients

Print Recipe (No Advertisments)

Flour: Gives structure and bulk, mostly carbohydrates, little fibre unless whole grain.
Baking powder: Tiny leavener that makes pancakes fluff, sodium and acid do the lift.
Sugar: Adds sweetness and browning, quick carbs, not much nutrition, helps texture.
Milk: Adds protein and calcium, hydrates batter, fat choice affects richness.
Egg: Binder and tenderizer, adds protein some fat, helps structure and rise.
Butter: Brings richness and flavor, fat for tenderness and browning, makes pancakes tasty.
Vanilla: Mostly flavor, tiny sugar, lifts aroma and makes them smell like holidays.
Sprinkles: Pure fun and color, mostly sugar, crunchy bits, no real nutrients.

Ingredient Quantities

1 1/2 cups all purpose flour

3 1/2 teaspoons baking powder

1 tablespoon granulated sugar

1/2 teaspoon salt

1 1/4 cups milk (whole or 2%)

1 large egg

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/3 cup red and green sprinkles (jimmies)

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl whisk together 1 1/2 cups all purpose flour, 3 1/2 teaspoons baking powder, 1 tablespoon granulated sugar and 1/2 teaspoon salt.

2. In a separate bowl whisk 1 1/4 cups milk, 1 large egg, 3 tablespoons melted unsalted butter and 1 teaspoon vanilla until combined.

3. Pour the wet into the dry and stir gently until just combined, a few lumps are okay don’t overmix or the pancakes get tough.

4. Let the batter rest about 5 minutes, this helps make them fluffier and gives the baking powder a little time to work.

5. Gently fold in 1/3 cup red and green sprinkles (jimmies) just until they’re distributed, don’t stir too hard or the colors might bleed.

6. Heat a nonstick skillet or griddle over medium-low heat and lightly grease with a little butter; use an ice cream scoop or 1/4 cup measuring cup for even pancakes.

7. Pour about 1/4 cup batter for each pancake onto the hot surface, leave space between them because they puff up.

8. Cook until small bubbles form on top and the edges look set, about 2 to 3 minutes, then flip and cook another 1 to 2 minutes until golden and cooked through.

9. If making a lot keep finished pancakes warm on a baking sheet in a 200 F oven or cover loosely with foil so they don’t get soggy.

10. Stack and serve warm with syrup or whatever toppings you like, and let the kids sprinkle a few extra jimmies on top for fun.

Equipment Needed

1. Large mixing bowl for the dry ingredients. Use a big one so it doesnt spill when you whisk.
2. Medium bowl for the wet ingredients so you can mix separately.
3. Whisk to blend the dry and another for the wet or just one if youre lazy.
4. Measuring cups and spoons for accurate flour milk and baking powder.
5. Small saucepan or microwave safe cup to melt the butter.
6. Nonstick skillet or griddle for cooking the pancakes evenly.
7. Spatula plus an ice cream scoop or 1/4 cup measure for even sized pancakes.
8. Baking sheet and foil or a low oven set to 200 F to keep finished pancakes warm.

FAQ

Q: Can I make the pancakes ahead and reheat them? A: Yes. Cook, cool on a rack, stack with parchment between layers and refrigerate up to 2 days or freeze for 2 months. Reheat in a toaster oven or in a skillet over low heat until warmed through. To keep a big batch warm while you finish cooking, put them on a wire rack in a 200°F (95°C) oven for up to 20 minutes.

Q: Can I use buttermilk instead of regular milk? A: Absolutely. Use equal amounts but consider reducing baking powder to about 2 teaspoons and add 1/2 teaspoon baking soda so the acid in buttermilk gets used. The pancakes will be tangier and more tender.

Q: Will the red and green sprinkles bleed color into the batter? A: Jimmies usually hold up better than sugar confetti but they can sometimes soften or leave faint streaks. For brightest color, sprinkle them on the batter in the pan after you pour each pancake instead of mixing them fully into the batter, or use a higher quality non bleeding sprinkle.

Q: How do I keep the pancakes light and fluffy? A: Dont overmix the batter, mix until just combined with a few lumps. Let it rest 5 to 10 minutes so the flour hydrates. Use fresh baking powder, cook on medium heat, and flip only when bubbles appear and edges look set.

Q: Can I make these gluten free or egg free? A: For gluten free, swap in a 1-to-1 gluten free flour blend (add a bit of xanthan gum if the blend lacks it). For egg free, replace the egg with 1/4 cup applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins). Texture will be slightly different but still tasty.

Q: What should the batter look like and how much do I cook at once? A: Batter should be pourable but thick, like heavy cream. Use about 1/4 cup batter per pancake for medium size. Cook each 2 to 3 minutes per side on medium heat until golden and cooked through.

Christmas Pancakes Recipe Substitutions and Variations

All purpose flour: use a one to one gluten free flour blend instead, it usually swaps straight across. if the blend has no xanthan gum add about 1/4 teaspoon per cup so the pancakes don’t fall apart.
Baking powder: replace each teaspoon with 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. mix those into the dry stuff right away so the lift is even.
Milk: swap for unsweetened almond milk or oat milk cup for cup. oat milk gives a richer taste, almond is lighter, and you might need a splash less if the batter looks too thin.
Egg: make a flax egg by stirring 1 tablespoon ground flaxseed into 3 tablespoons water and let sit 5 minutes, or use 1/4 cup applesauce for a slightly denser, sweeter pancake.

Pro Tips

– Measure the flour right: spoon it into the cup and level it off, or better yet weigh it. Too much packed flour = dense, chewy pancakes. If your batter looks thick after mixing, thin it with milk a tablespoon at a time until it pours easy.

– Don’t overmix and do let it rest for 5 to 10 minutes. Stir just until the lumps are mostly gone, then walk away. Resting lets the baking powder start working and makes them fluffier, trust me it helps every time.

– Keep the griddle medium-low and test one small pancake first. If the outsides brown too fast and the middle stays raw, lower the heat. Use a little neutral oil or clarified butter for the pan so it won’t burn as quickly as regular butter.

– Handle the sprinkles and finished stack right. Fold sprinkles in at the end or sprinkle them on each pancake after you pour the batter so the colors dont bleed. When keeping pancakes warm, use a low oven and a wire rack on a baking sheet so they dont steam and get soggy.

Christmas Pancakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

188

kcal

Equipment: 1. Large mixing bowl for the dry ingredients. Use a big one so it doesnt spill when you whisk.
2. Medium bowl for the wet ingredients so you can mix separately.
3. Whisk to blend the dry and another for the wet or just one if youre lazy.
4. Measuring cups and spoons for accurate flour milk and baking powder.
5. Small saucepan or microwave safe cup to melt the butter.
6. Nonstick skillet or griddle for cooking the pancakes evenly.
7. Spatula plus an ice cream scoop or 1/4 cup measure for even sized pancakes.
8. Baking sheet and foil or a low oven set to 200 F to keep finished pancakes warm.

Ingredients

1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1 1/4 cups milk (whole or 2%)
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/3 cup red and green sprinkles (jimmies)

Directions

In a large bowl whisk together 1 1/2 cups all purpose flour, 3 1/2 teaspoons baking powder, 1 tablespoon granulated sugar and 1/2 teaspoon salt.
In a separate bowl whisk 1 1/4 cups milk, 1 large egg, 3 tablespoons melted unsalted butter and 1 teaspoon vanilla until combined.
Pour the wet into the dry and stir gently until just combined, a few lumps are okay don't overmix or the pancakes get tough.
Let the batter rest about 5 minutes, this helps make them fluffier and gives the baking powder a little time to work.
Gently fold in 1/3 cup red and green sprinkles (jimmies) just until they’re distributed, don't stir too hard or the colors might bleed.
Heat a nonstick skillet or griddle over medium-low heat and lightly grease with a little butter; use an ice cream scoop or 1/4 cup measuring cup for even pancakes.
Pour about 1/4 cup batter for each pancake onto the hot surface, leave space between them because they puff up.
Cook until small bubbles form on top and the edges look set, about 2 to 3 minutes, then flip and cook another 1 to 2 minutes until golden and cooked through.
If making a lot keep finished pancakes warm on a baking sheet in a 200 F oven or cover loosely with foil so they don't get soggy.
Stack and serve warm with syrup or whatever toppings you like, and let the kids sprinkle a few extra jimmies on top for fun.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.