Recipe Background
Merry Christmas Pancakes are colorful, festive, and perfect for celebratory breakfasts.
The first time I made these Merry Christmas Pancakes was when my little brother came home for the holidays after spending his semester abroad in Europe. It was a chilly December morning; the kind where the world outside feels like a snow globe waiting to be shaken. I decided to whip up something festive and comforting to celebrate his return. I always have a stash of Christmas-colored sprinkles in my pantry during the festive season, and they seemed like the perfect touch to bring an extra splash of cheer to our breakfast.
In our kitchen, there was a familiar hum of the heater and the gentle sizzle of batter hitting the griddle. While I whisked the flour, sugar, and baking powder, my brother recounted tales of Parisian cafes and Italian vineyards. The warm aroma of vanilla wafted through the room. A chef-y tip: let the pancake batter rest for a few minutes before cooking to let the baking powder work its bubbly magic. The secret, I discovered, is all in that extra love and a well-heated griddle.
As we sat down to indulge, topped with strawberries and whipped cream, each bite was like a present. The sprinkles melted slightly into the pancakes, creating bursts of color with every forkful. Seeing my brother's smile, I knew I had created a new family tradition. These pancakes weren’t just breakfast. They were a celebration of homecoming and the joy of having family together for the holidays.
Ingredients
For the pancakes:
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups milk
- 1/3 cup vegetable oil
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1/4 cup Christmas-colored sprinkles
Optional, for topping:
- Christmas-colored sprinkles to taste
- whipped cream to taste
- 12 strawberries hulled
Directions
- Preheat the oven to 200 degrees F.
- In a medium mixing bowl, add the flour, the sugar, the baking powder, and the salt and whisk to combine.
- Add the milk, the vegetable oil, the beaten egg, and the vanilla to the flour mixture and stir just until a smooth batter forms.
- Add 1/4 cup of the sprinkles to the batter and fold to combine.
- Using cooking spray, grease a griddle and place it over medium heat on the stovetop.
- In batches, ladle the batter onto the hot griddle to create about 4-inch-wide pancakes.
- Cook the pancakes until they start to bubble on top, about 2-3 minutes.
- Flip the pancakes and cook until they are golden-brown on both sides, about 2 minutes.
- Transfer the pancakes to a baking sheet and keep them warm in the oven until ready to serve. Continue to cook until all of the batter is used.
- Serve the pancakes immediately with the extra sprinkles, the whipped cream, and the strawberries.
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