Fluffy Christmas Pancakes

Fluffy Christmas Pancakes

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"When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)"
Medium 👍
60 min
0 min
0 min


½ tbsp
unsalted butter
powder sugar
¼ tsp
baking powder
vanilla bean paste
egg yolk
egg whites
cream of tartar
raspberry jam (for serving)


frying pan, small bowl, large bowl, 2 whisks, medium bowl, hand mixer with beaters, rubber spatula, basting brush, Christmas cookie cutouts: 1 inch thick metal molds, spatula, tongs, preheated oven (360’ F)

  • Step 1/8

    • ½ tbsp unsalted butter
    • frying pan
    • small bowl

    Melt butter in a large frying pan or skillet. Pour into a small bowl and leave aside to cool. Place frying pan coated with butter to the side for later.

  • Step 2/8

    • cups flour
    • tbsp powder sugar
    • ¼ tsp baking powder
    • tsp salt
    • large bowl
    • whisk

    Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.

  • Step 3/8

    • cups milk
    • tsp vanilla bean paste
    • egg yolk
    • medium bowl
    • whisk

    Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined.

  • Step 4/8

    • egg whites
    • tsp cream of tartar
    • hand mixer with beaters
    • large bowl

    Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 3 minutes.

  • Step 5/8

    • rubber spatula

    Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).

  • Step 6/8

    • basting brush
    • Christmas cookie cutouts: 1 inch thick metal molds

    Lightly coat the 1 inch, metal Christmas molds with the remaining butter.

  • Step 7/8

    • spatula
    • tongs

    Place the prepared molds on the butter-coated frying pan and heat over medium-low heat. Fill each mold halfway with the batter and cook until the batter rises to the tops of the molds and bubbles form. When the pancake is golden on the bottom, about 5 minutes, release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more.

  • Step 8/8

    • preheated oven (360’ F)

    Transfer to a plate and remove the mold. Lightly coat the molds and frying pan with butter to cook the remaining batter. Keep the pancakes warm in a preheated oven, and serve with butter, raspberry jam and maple syrup. The pancakes should be eaten warm before they deflate.

  • Enjoy your meal!

    Fluffy Christmas Pancakes



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