These Santa Pancakes are so whimsical and fun and the perfect Christmas morning treat to add a little awe and wonderment to a child's plate...or anyone's for that matter! A little play at Christmas time is always welcome, and seeing the joy in Greyson's eyes when this plate lands in front of him is all I need!
Uncka makes sure to load up his plate with his favorite strawberries and bananas so that is why we chose those for this recipe. But you can also let your imagination run wild, or use MORE whipped cream if you hear desire!
If you think these Santa pancakes are ultra festive, check out our other Holiday Pancakes here! Also, always be sure to always serve pancakes with WARM maple syrup, the real kind!
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Ingredients
These Santa Pancakes start with a base of our original pancake batter. I just make them nice and big and then add the strawberries, bananas, and eyes to make it Santa. Finish him off with some whipped cream to make the snowball on the end of his hat.
I also like to flavor the pancake batter with a little bit of peppermint extract to make it feel Christmasy!
What you need:
- Unsalted Butter
- Whole Milk
- Vanilla Extract
- Peppermint Extract
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Kosher Salt, Morton’s
- Eggs
- Bananas
- Strawberries
- Sprinkle Candy Eyes
- Spray Whipped Cream
- Whipped Irish Butter
- Maple Syrup
See the recipe card for full quantities.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
To make the pancake batter, first melt the butter in a saucepan over low heat on the stove. When fully melted, add the milk to the pan only warming until no lumps of butter remain, the milk does not need to simmer or boil.
When adding cold milk it can make the butter lump up, just warm it enough that the butter stays liquid in the pan. But if the mixture boils, let it cool to room temp or it will cook the flour when added to the hot liquid and you will get gummy pancakes, not light fluffy ones.
In a large bowl, stir the dry ingredients together with the milk/butter mixture and the extracts until well combined. Then fold the eggs into the mix just until fully incorporated.
Let the batter rest for 10 minutes before you begin cooking the pancakes. This is the secret to extra fluffy, cloud-like pancakes.
To cook the pancakes, heat a griddle over medium heat on the stove, and be patient. Heat it for at least 5 minutes to get fully warm. And be sure to make them with a nice full ladle so they are large pancakes.
Uncka's Chef Tip
Stack the cooked pancakes up to ensure they finish cooking, the same way you'd stack tortillas and put them in a warmer or cloth to finish. Pancakes finish cooking all the way through in the same way as well as keeping the first cakes warm as you cook the rest. This ensures not wet or soggy middles.
To serve, place the pancake in the middle of the plate. Add the strawberries to the top of the plate, with a large half off to the side to form the hat. Spread sliced bananas around the bottom of the plate to make Santa's beard.
Finish with some eyes and a slice of strawberry for his rosy red nose and a dollop of whipped cream for the snowball on his hat. Serve with some maple syrup drizzled over, or not, and enjoy!
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Strawberries - The strawberries can be replaced with raspberries or cherries if you like.
- Candy Eyes - If you don't have candy sprinkle eyes, you could also use a mini marshmallow cut in half with a mini chocolate chip in it to make eyes too.
- Bananas - Swap the bananas for lots of whipped cream if that is you jam!
Equipment
These are my favorite little skillets for making pancake toppings and syrups in. You can also toast nuts for use in them too.
My number one, most favorite tool for perfect pancakes is a Cast-Iron griddle. They build up a strong, natural, non-stick coating over time and make for BEAUTIFUL pancakes.
Be sure to season a new griddle, every time you use and wash it (with soap) with this cast-iron oil to build THE BEST non-stick surface.
I like a really sturdy, metal spatula for flipping pancakes. It helps them not stick to it, and makes for a perfect flip, no floppy half-turned pancakes, It's got to be THIS spatula for me!
The use of a 2-ounce ladle makes THE perfect-sized pancakes, in my opinion. They are just the right size and easy to flip.
My favorite knife and cutting board for working on the small details for fun pancakes like these are essential!
Storage
While pancakes won't spoil if left on the counter overnight, they are just like a cake, biscuit, or cookie in this way. I prefer to place them in a zip-top bag or air-tight container in the fridge.
You can also freeze pancakes. To do so, lay them flat on a tray, not stacked, then once frozen place them in a freezer bag and store for up to 3 months.
Reheat leftover Santa pancakes, from the fridge or freezer, in a toaster, or toaster oven for best results.
Top Tips
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If you can use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
FAQ
Just like they do at IHOP we like to use baking soda and baking powder for extra lift in our recipes. It makes pancakes so fluffy they just might float away.
Using all real and fresh ingredients gives your pancakes the best flavor and texture. Also, letting the pancake batter rest after mixing, for at least 10 minutes before you begin cooking them is a big factor in fluffy success.
Why are my Pancakes Rubbery?
Pancakes can become rubbery if you over-mix them. This is often why you will see recipes state to mix the batter till some lumps remain so that you do not overwork the flour. Overworking it can create too much gluten and make them rubbery.
Related
If you LOVE pancakes like Greyson and me, try these other great recipes:
More great breakfast recipes to LOVE!
If you love being festive at Christmas time, try Uncka's Sugar Plum Cheese Danish which is just like Starbucks, but way better fresh from your oven!
For a fun twist on an adult beverage for the holidays, try this Peppermint Eggnog Chai Cocktail. It's super festive, and can be kept kid friendly for a special drink for the whole family!
Santa Pancakes
These Santa Pancakes are so whimsical and fun and the perfect Christmas morning treat to add a little awe and wonderment to a child's plate!
Ingredients
- 8 tablespoons Unsalted Butter, melted
- 1 ½ cups Whole Milk
- 1 tablespoon Vanilla Extract
- 1 teaspoon Peppermint Extract
- 2 cups All-Purpose Flour
- ¼ cup Granulated Sugar
- 1 tablespoon Baking Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt, Morton’s
- 2 lg Eggs, lightly beaten
- 1-2 Bananas, sliced
- Strawberries, some sliced and some halved - greens removed
- Sprinkle Candy Eyes, for serving
- Spray Whipped Cream, any variety
- Whipped Irish Butter, for serving
- Maple Syrup, for serving
Instructions
- In a 2-quart saucepan on the stove, melt the butter over low heat. Add the milk to the pan and heat just till warm and any butter that solidified is liquid again. Do not boil. Let cool for 5 minutes, then stir the vanilla and peppermint extract into the milk mixture.
- In a large bowl, whisk together the flour, sugar, baking powder, soda, and salt.
- Slowly whisk the warm milk mixture into the flour mixture, just till a lumpy mixture forms.
- Crack the eggs into the bowl and whisk just till incorporated.
- Let the pancake batter rest on the counter for 10 minutes.
- After the batter has rested for 5 minutes, warm the griddle on the stove, over medium-heat I suggest a cast iron griddle. It is important to let it get hot till it begins to smoke the tiniest bit, then you know it is ready to be cooked on.
- Turn the heat down two marks on the stove dial, just between medium, and medium-low.
- Using a 2-ounce ladle, drop large scoops of batter onto the griddle to make Santa’s face.
- Cook for 30-45 seconds, just till the edges begin to set and the bubbles start to pop.
- Flip and cook a further 45-60 seconds, then remove to a platter.
- Pancakes can be kept warm in a 200˚F oven if needed.
- To make whipped Irish butter, beat 4 tablespoons in the bowl of a stand mixer, I like to use my flex edge flat beater it gets the butter extra fluffy, and beat for 3-4 minutes on medium-high, with a pinch of kosher salt.
- To serve, place a pancake in the center of the plate, line some of the sliced strawberries on the top, using a strawberry half to form the shape of a Santa hat, and finish the hat with a spray of whipped cream.
- Cover the bottom of the pancake with the sliced bananas to make Santa's beard and use a small strawberry slice to make his rosy red nose. Finish with candy sprinkle eyes and you are ready to serve.
Notes
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these banana pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Strawberries - The strawberries can be replaced with raspberries or cherries if you like.
- Candy Eyes - If you don't have candy sprinkle eyes, you could also use a mini marshmallow cut in half with a mini chocolate chip in it to make eyes too.
- Bananas - Swap the bananas for lots of whipped cream if that is you jam!
Top Tips
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If you can use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 304Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 57mgSodium: 477mgCarbohydrates: 47gFiber: 2gSugar: 26gProtein: 5g
Food Safety
There aren't many concerns when it comes to pancakes, but here are a few tips to help ensure the best experience with your pancakes.
- Ensure your pancakes are fully cooked, as eating raw pancake batter is not advised because it contains raw eggs.
- The USDA advises to not leave cooked foods at room temperature for longer than 2 hours, 1 hour if the environment is above 90˚F.
- That said, pancakes contain the same ingredients as cakes, biscuits, and cookies so they can be stored at room temperature.
- I personally advise keeping them in an air-tight container or zip-top bag and warming them in a toaster or microwave before eating leftovers.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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