Tis’ The Season
Looking for a simple and easy treat to share with your toddler this Christmas? What could be better than fluffy, melt in your mouth pancakes in fun holiday shapes for your little one?Jump to Recipe
This season came with many firsts for myself and my Little Bear. One of the most exciting of which was decorating our first Christmas tree! Admittedly, I haven’t put much effort into this holiday season in the past. This year I wanted to make it all special for her. I’ve gone all out with decorations, songs, classic movies, and plenty of Christmas parades and light shows! We even tried egg-nog together — huge fail lol, but we did it with Christmas spirit!
To keep in the spirit of things, I gave my Little a special breakfast treat, holiday cookie cutter pancakes! These pancakes are super light and fluffy and oh so delicious. The best part is that this recipe is super easy and made with simple ingredients you likely already have in your kitchen.
Holiday Cookie Cutter Pancakes!
You’ll need flour, sugar, baking soda, baking powder, salt, vanilla extract, butter, whole milk, eggs, and our special ingredient sour cream. Begin by measuring 1 cup of flour into a large bowl.
Next add in 1 tsp baking soda, 2 tsp baking powder, 1/4 tsp salt, and 3 tbsp sugar, and give it a stir to combine.
In a separate bowl, drop 2 eggs, 1 tsp of vanilla extract, 1 cup of milk, 2 1/2 tbsp of melted unsalted butter, and 1 cup of sour cream. Whisk all the wet ingredients together until combined.
Now just add the the sour cream mixture to the to the dry ingredients and stir with a rubber spatula until the everything comes together. Take care not to over mix Lovelies! Lumps are a good thing in pancake batter, trust me.
While your ingredients mingle in the batter, heat your griddle to medium low heat for a few minutes (about 325-350 for an electric griddle). Once heated, add a pat of salted butter and watch it sizzle until just browned.
Now for the fun part Lovelies! While the butter is lightly browning, grab some metal holiday cookie cutters and give them a quick coat of non-stick cooking spray and set them in the butter. Take a 1/4 measuring cup and scoop up some of that beautiful batter and pour it in the cutter molds. This is the time to drop in tasty extras like banana pieces, berries, or even chocolate chips! Note: If you are using deep cutters only fill them half way.
Allow the pancakes to fry for about 2 minutes until bubbles form on the top and flip them with a pair of tongs.
From here I used the end of my spatula to release the pancakes from the cutters. Let the pancake cook on that side for about 1-2 more minutes. Work in batches until all the batter is gone.
Now that your sour cream pancake cuties are done stack them on a plate.
Next we like to give em some extra love — drizzle some warm butter, maple syrup, and for your Little’s delight make it snow with some powdered sugar!
These holiday cookie cutter pancakes are so fluffy and delicious! We know you’ll love this fun holiday treat at your breakfast table — perfect for Christmas day! It just goes to show you, you don’t need to do anything extravagant to make the season special for your little ones. Merry Christmas Lovelies!
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Holiday Cookie Cutter Pancakes
- 1 cup all purpose flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup whole milk
- 1 cup sour cream
- 2 1/2 tbsp unsalted butter melted
- 2 tbsp salted butter for frying
- maple syrup for serving
- 1/4 cup powdered sugar for serving
- In a large bowl, mix flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk eggs, vanilla extract, milk, melted butter, and sour cream.
- Pour sour cream mixture into the dry ingredients while mixing with a rubber spatula until just combined.
- Heat a griddle to medium low and add and lightly brown a pat of salted butter.
- Meanwhile, spray cookie cutters with a non stick cooking spray and add on top of butter
- Scoop 1/4 cup of batter and pour into cutter molds. Add desired extras on top (blueberries, chocolate chips, etc) and cook for 2 minutes until bubbles form and pop on top
- Flip cutters with tongs and remove pancakes from the cutter molds. continue to fry for an additional 1-2 minutes until done
- Serve immediately with a drizzle of maple syrup, powdered sugar, and softened butter.