Description
Celebrate the holiday season with these festive Christmas Pancakes, bursting with warm spices like cinnamon and nutmeg, and beautifully tinted in red and green. These fluffy pancakes are perfect for a cozy holiday breakfast, topped with whipped cream, powdered sugar, and colorful sprinkles to bring cheer to your table.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 1/4 cups buttermilk
- 2 large eggs
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon pure vanilla extract
- Red and green food coloring (optional)
Toppings
- Whipped cream
- Powdered sugar
- Festive sprinkles
Instructions
- Mix dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Combine wet ingredients. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and well blended.
- Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients and gently stir until just combined; avoid overmixing to keep the pancakes fluffy with some small lumps remaining.
- Add color to batter. If desired, divide the batter into two or three bowls and tint each portion with red or green food coloring to create festive colored pancakes.
- Heat the skillet. Warm a nonstick skillet or griddle over medium heat and lightly grease it with butter to prevent sticking.
- Cook pancakes. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles start to form on the surface and edges look set, approximately 2 to 3 minutes. Flip and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve warm. Stack the pancakes and top with whipped cream, a dusting of powdered sugar, and festive sprinkles for a cheerful holiday presentation.
Notes
- For extra holiday flair, use cookie cutters to shape the pancakes while cooking.
- Add mini chocolate chips or crushed peppermint candies to the batter for added festive flavor.
- If buttermilk is unavailable, substitute with regular milk plus 1 tablespoon of vinegar or lemon juice to mimic the acidity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 9g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg
