These reindeer pancakes are just plain fun.
You start with fluffy, golden pancakes, then decorate them to look like little reindeer faces.
It’s cozy, playful, and the best kind of breakfast to kick off a winter morning.
I first made them on a snowy December weekend with music playing and coffee in hand — and I’ve been making them every year since.
What You’ll Need
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract
- 4 slices cooked bacon (curved to look like antlers)
- 1 banana, sliced into rounds
- 8 chocolate chips
- 2 raspberries
- Maple syrup for serving
Why I Love This Recipe
This is a recipe I pull out every year when the mornings get colder and the holiday mood starts to hit. It started as a fun breakfast idea and has turned into a winter tradition.
- It makes you smile before you even take a bite
- The ingredients are super simple — nothing fancy
- It’s a great way to get creative in the kitchen
- They taste just as good as they look
Servings: Makes about 4 reindeer pancakes
Cook Time: 20 minutes
Macros (Per Reindeer Pancake — Approximate)
- Calories: 275
- Protein: 8g
- Carbs: 30g
- Fat: 13g
- Sugar: 9g
- Fiber: 1g
Why This Recipe Works (Quick Science)
The baking powder helps the pancakes rise and get fluffy. The melted butter adds flavor and helps the edges brown nicely. The banana and raspberry toppings bring in natural sweetness and texture. The bacon gives a salty contrast that balances the sweet — perfect bite every time.
Common Mistakes
- Overmixing the batter: Mix until just combined — lumps are totally fine.
- Using raw or floppy bacon: Cook it until it’s crisp enough to hold shape for antlers.
- Pouring batter too fast: Go slow and use a ladle or measuring cup for even shapes.
- Stacking hot pancakes: Let them cool a bit before decorating or your chocolate chips might melt.
What to Serve With
- Extra bacon on the side
- Hot cocoa or coffee
- Scrambled eggs
- Fresh fruit like orange slices or berries
FAQ
Can I make these ahead of time?
Yes! Pancakes can be made ahead and reheated. Wait to decorate until just before serving.
Can I make it dairy-free?
Use plant-based milk and vegan butter. It’ll still turn out great.
What if I don’t have raspberries?
Use a strawberry slice or even a red candy for the nose.
Can I freeze leftovers?
Totally. Freeze plain pancakes in a single layer, reheat in toaster or microwave, and decorate after warming.
Pro Tips
- Use a non-stick pan or griddle to get that perfect golden bottom.
- Wipe out the pan between batches to prevent burnt butter flavor.
- Cook bacon ahead of time and shape it into gentle curves while it’s warm — it’ll hold as it cools.
- Slice bananas last so they stay fresh-looking.
- Have all your toppings ready before you start cooking the pancakes.
Tools Needed
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Small plates for decorating toppings
- Ladle or ¼ cup scoop
Substitutions and Variations
- Use whole wheat flour for more fiber
- Add a pinch of cinnamon to the batter for extra flavor
- Swap bacon for pretzel sticks if you want a vegetarian option
- Use chocolate spread for the nose instead of raspberries
Make Ahead Tips
You can make the pancakes and cook the bacon the night before. Reheat pancakes in the toaster or oven at 300°F for 5–7 minutes. Wait to decorate until just before serving.
How to Make Reindeer Pancakes
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and ¼ teaspoon salt until combined.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together 1 cup milk, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth and slightly frothy.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Batter should be thick and slightly lumpy.
Step 4: Cook the Pancakes
Heat a non-stick skillet over medium heat. Add a little butter. Pour about ¼ cup of batter into the skillet and spread it into a round shape. Cook 2–3 minutes until bubbles form and edges look set, then flip and cook another 2 minutes.
Step 5: Decorate the Reindeer
Place one pancake on a round plate. Add two curved cooked bacon strips at the top for antlers. Add two banana slices for eyes and top each with a chocolate chip. Place a raspberry in the center bottom for the nose. Drizzle syrup if you like.
Leftovers and Storage
Store plain pancakes in an airtight container in the fridge for up to 3 days or freeze with parchment between each one. Reheat in toaster or oven. Wait to decorate until just before serving so toppings stay fresh.
Wrap-Up
These reindeer pancakes bring joy to the table and taste just as amazing as they look. Whether you’re starting a tradition or just want to shake up your morning routine, give these a try. And when you do, come back and drop a comment — I’d love to hear how yours turned out!
