Christmas Pancakes
Christmas pancakes add a festive twist to a breakfast classic, with colorful sprinkles and a strawberry Santa hat they're a guaranteed hit!
Servings: 12 pancakes
Ingredients
- 2¼ cups all purpose flour
- ¼ cup sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 2 cups milk
- ⅓ cup vegetable oil
- 1 egg, beaten
- 1 teaspoon vanilla extract
- ¼ cup Christmas sprinkles, plus more for topping
- whipped cream
- 12 strawberries, tops cut off
Instructions
- In a medium mixing bowl, mix flour, sugar, baking powder, and salt until combined. Add the milk, vegetable oil, egg, and vanilla. Whisk until smooth. Stir in the sprinkles.
- On a hot, greased griddle, ladle the batter into 4-inch pancakes. Once the cakes begin to bubble, it's time to flip. Pancakes are done once each side is golden brown.
- Keep pancakes warm by covering them with a kitchen towel, placing them in a chafing dish, or in the oven at around 200°F for up to 20 minutes.
- Add a dollop of whipped cream to the center of the pancakes, add a strabwerry cut side down, and top with a dot of whipped cream.
Notes
Store pancakes in a Ziploc bag in the fridge for 3 days or in a freezer bag and freeze for up to 3 months. See How to Freeze Pancakes.
Nutrition
Calories: 204kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 73mg | Potassium: 237mg | Fiber: 1g | Sugar: 10g | Vitamin A: 87IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 1mg