Are you getting to the “Agh! How is it nearly Christmas already?!” stage? Yeah, me too.

Ticking some jobs off the Christmas list early means that we’ve been able to enjoy some extra magical Christmas moments as a family, one of which was an impromptu pancake breakfast with some suitably festive sprinkles. They were such a hit, we’re going to have these again as a special treat on Christmas morning, so hence force and forever more they shall be known as Christmas Morning Pancakes!

Here’s how to make stacks for 3-4 people.

Ingredients

A little butter to grease the pan
3 medium free range eggs
250ml (8.41 floz) milk (about 1 cup)
1 tsp vanilla extract
200g (7.05 oz) self raising flour (about 1 2/3 cups)
2 tbsp icing sugar (powdered sugar)
2 tbsp festively coloured sprinkles
250ml (8.41 floz) double cream (heavy cream, about 1 cup)

Instructions

In a bowl, beat the eggs, milk and vanilla together until well combined
Whisk in the flour and sugar until you have a thick, smooth batter
Heat the pan over a medium heat for a couple of minutes with a little butter to grease
Spoon the mix onto the pan about 2 tbsp per pancake, far enough apart that they don’t merge into one
After about 1 minute, the upper side of the pancakes should be starting to firm. Sprinkle a pinch of the sprinkles over each one, cook for a further 30 seconds, then flip and cook for another minute to finish
Repeat until all the pancakes are cooked – if you wish, you can keep them warm by placing them on a baking tray, covered with greaseproof paper in a low oven
To serve, lightly whip the cream and spoon over the pancakes in stacks of 3-4, then top with a pinch more sprinkles

Here’s that recipe again in a printable format:

Christmas morning pancakes

Author: Emily Leary

Delicious pancakes with a festive frosting twist!

Print Recipe Pin Recipe

Metric - Ounces

Ingredients

A little butter to grease the pan
3 medium free range eggs
250 ml milk about 1 cup
1 tsp vanilla extract
200 g self raising flour about 1 2/3 cups
2 tbsp icing sugar powdered sugar
2 tbsp festively coloured sprinkles
250 ml double cream heavy cream, about 1 cup

Instructions

In a bowl, beat the eggs, milk and vanilla together until well combined
Whisk in the flour and sugar until you have a thick, smooth batter
Heat the pan over a medium heat for a couple of minutes with a little butter to grease
Spoon the mix onto the pan about 2 tbsp per pancake, far enough apart that they don’t merge into one
After about 1 minute, the upper side of the pancakes should be starting to firm. Sprinkle a pinch of the sprinkles over each one, cook for a further 30 seconds, then flip and cook for another minute to finish
Repeat until all the pancakes are cooked – if you wish, you can keep them warm by placing them on a baking tray, covered with greaseproof paper in a low oven
To serve, lightly whip the cream and spoon over the pancakes in stacks of 3-4, then top with a pinch more sprinkles

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Course: Festive makes

Keywords: Christmas, festive, pancakes

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Are you tempted to try these Christmas morning pancakes this year? What do you usually have for breakfast on Christmas morning?

If you enjoyed this recipe, why not try my Royal Mint christmas pudding with a fruity twist?