Introduction

Christmas Pancakes bring festive flavors to your breakfast table with warm cinnamon-spiced batter and vibrant toppings. These fluffy pancakes are perfect for a cozy holiday morning, topped with fresh cranberries and a drizzle of maple syrup.

The image shows eight small white bowls and a white plate arranged on a white marbled surface. The largest bowl at left top contains a mixture of white flour and small white lumps. Next to it at the right top is a medium bowl filled with fine white powder. Below this, a smaller bowl holds light brown spice powder, while another small bowl beside it holds three brown round items and some white powder. At the bottom left is a white bowl full of a white powdery substance. Centered below the largest bowl is a clear glass bowl with two raw egg yolks floating in a clear liquid. To its right is a glass bowl filled with a white creamy liquid with white powder on top. On a white plate at bottom right are three pale yellow rectangular butter pieces sprinkled with white granules. Two whole brown eggs and a small green sprig of rosemary sit on the surface at left bottom. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
2 cups buttermilk (room temperature)
2 large eggs
¼ cup unsalted butter (melted and slightly cooled)
1½ teaspoons vanilla extract
Maple syrup (to taste)
Fresh cranberries or pomegranate arils
Powdered sugar (for dusting)
Optional: Sugared cranberries and a rosemary sprig for garnish

Instructions

Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry and stir gently until just combined. The batter should remain slightly lumpy. Let it rest for 5 to 10 minutes while you heat the pan.
Step 2: Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges begin to set. Flip and cook for another 1 to 2 minutes until the second side is golden brown. Transfer finished pancakes to a warm oven (200°F / 95°C) while you continue with the rest of the batter.
Step 3: Arrange pancakes on a plate and drizzle with warm maple syrup. Top with fresh cranberries or pomegranate arils and a dusting of powdered sugar. Garnish with sugared cranberries and a rosemary sprig, if desired, for a festive finish.

Tips & Variations

Use full-fat buttermilk for extra richness and tenderness in the pancakes.
For a dairy-free version, substitute buttermilk with a mixture of almond milk and lemon juice, and use coconut oil instead of butter.
Add a pinch of nutmeg or ginger to the dry ingredients for extra holiday spice.
Try topping with whipped cream or yogurt for creaminess alongside the tart cranberries.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a toaster or warm them gently in a skillet over low heat until heated through. Pancakes can also be frozen for up to 1 month; separate each pancake with parchment paper and thaw before reheating.

How to Serve

A tall stack of golden brown pancakes is neatly arranged on a white plate, each pancake separated by a thin layer of creamy white syrup. On top of the stack sits a thick drizzle of warm, dark brown syrup slowly running down the sides. The top of the pancakes is decorated with fresh red cranberries, small round orange slices, and green rosemary sprigs, creating a festive look. Around the base of the plate, a few cinnamon sticks and bright cranberries are scattered. The background surface is white marbled with soft warm lighting and blurred golden lights in the distance, giving a cozy feeling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to make the batter fresh to maintain the fluffiness of the pancakes. However, you can prepare the dry ingredients in advance and whisk in the wet ingredients just before cooking.

What can I use as a substitute for buttermilk?

If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar, and let it sit for 5 minutes to curdle. This homemade buttermilk substitute works well in the recipe.