These Christmas Morning Pancakes are tall, sweet, fluffy, and full of festive cheer.
They come together in just minutes with a handful of pantry staples—perfect when you’ve got excited people waiting to open gifts.
They’re simple, but somehow feel like a celebration all on their own.
Pile them high, scatter on some sprinkles, drizzle with cream, and you’ve got yourself a Christmas breakfast to remember.
What You’ll Need
- 300 ml (10.1 fl oz) semi-skimmed (2%) milk
- 1 tsp vanilla extract
- 1 large free-range egg
- 150 g (5.3 oz) self-raising white flour (self-rising flour)
- 1 tsp baking powder
- 2 tbsp white caster sugar (superfine sugar)
- 1 tsp salted butter (for the pan)
- 2 tbsp festive sprinkles (plus more for topping)
- 100 ml (3.4 fl oz) double cream (heavy cream), for serving
Why I Love This Recipe
These are the pancakes I make when I want to keep it simple but still feel like I did something special. The batter takes minutes to whisk together and they puff up beautifully. With sprinkles and cream on top, it’s basically dessert-for-breakfast energy without all the effort.
- Ready in just 15 minutes
- One bowl, no fuss
- Super fluffy thanks to self-raising flour + baking powder
- Lightly sweet with a festive topping
- Easy to scale up for more people
Servings & Time
Serves: 4 (makes about 8 pancakes)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Macros (Per Serving — 2 pancakes with cream & sprinkles)
- Calories: 563
- Protein: 8g
- Carbs: 78g
- Fat: 13g
- Sugar: 50g
- Fiber: 1g
Why This Recipe Works (Quick Science)
Self-raising flour already contains a raising agent, and when you add extra baking powder, it ensures the pancakes rise tall and fluffy. The egg gives structure and richness, while the milk keeps everything moist. A touch of sugar adds just enough sweetness to balance the richness of the cream.
Pro Tips
- Don’t overmix—just stir until smooth and stop
- A nonstick pan is your best friend here
- Cook low and slow so the pancakes don’t burn
- Use a tablespoon to portion for perfect minis
- Let the cream warm to room temp for easier drizzling
Tools Required
- Large mixing bowl
- Whisk
- Measuring spoons
- Non-stick frying pan
- Fish slice or spatula
- Small saucepan (if warming cream)
Substitutions & Variations
- Swap double cream for whipped cream, yogurt, or syrup
- Use unsalted butter and add a tiny pinch of salt to the batter
- Add cinnamon or orange zest for a warm flavor twist
- Make them dairy-free with almond milk and dairy-free cream
Make Ahead Tips
You can make the batter the night before and store it covered in the fridge. Just whisk it again in the morning. You can also make the pancakes ahead and reheat in a warm oven.
Instructions
Step 1: Whisk Milk, Egg & Vanilla
In a large mixing bowl, add 300 ml semi-skimmed milk, 1 tsp vanilla extract, and 1 large egg. Whisk until smooth and fully combined.
Step 2: Add Flour, Baking Powder & Sugar
Add 150 g self-raising flour, 1 tsp baking powder, and 2 tbsp white caster sugar to the bowl. Whisk again until you have a thick, smooth batter.
Step 3: Heat and Butter the Pan
Place a non-stick frying pan over medium heat and add 1 tsp salted butter. Let it melt and swirl it to coat the pan evenly.
Step 4: Cook the Pancakes
Once all the batter has been spooned into the pan and cooked, the pancakes should be puffed, golden brown on both sides, and cooked through with soft, fluffy centers. They’ll be lightly golden around the edges, with smooth tops and just a few bubbles that have set during cooking.
Step 5: Serve and Decorate
Stack pancakes on a round white plate. Drizzle with 100 ml double cream and scatter with 2 tbsp festive sprinkles.
Leftovers & Storage
Store cooled pancakes in the fridge for up to 3 days. Layer between parchment and freeze for up to 2 months. Reheat gently in a pan or low oven.
Common Mistakes
- Overmixing = flat, chewy pancakes
- Too much milk = thin batter that won’t hold shape
- Pan too hot = burnt outsides, raw centers
- Not enough butter = pancakes stick
What to Serve With
- Extra sprinkles and whipped cream
- Fresh fruit like bananas or berries
- Chocolate chips or Nutella
- Maple syrup or cinnamon sugar
FAQ
Can I make these without sugar?
Yes, just leave out the sugar. The cream and sprinkles add enough sweetness.
Can I use a plant-based milk?
Yes, oat, almond, or soy milk all work well.
Can I freeze these?
Absolutely. Layer with parchment, wrap well, and freeze for up to 2 months.
Why didn’t my pancakes rise?
Make sure your baking powder and self-raising flour are fresh. Also, don’t let the batter sit too long before cooking.
Can I make them bigger?
You can! Just adjust the cooking time slightly so they cook through.
Can I make them in advance?
Yes, they reheat well. Keep them covered in the fridge or freezer and warm gently before serving.
What if I don’t have self-raising flour?
Use 150g plain flour + 1½ tsp baking powder + ¼ tsp salt as a substitute.
