14 Fluffy Christmas Pancakes Recipes That Start the Day Right

Like a warm bell on a cold morning, a stack of fluffy pancakes can set the tone for the whole day. You’ll find 14 easy recipes that blend familiar holiday flavors—cinnamon, ginger, peppermint, eggnog, and pumpkin—into light, tender pancakes. Each recipe includes clear steps for batter, mix-ins, and a finishing sauce or topping. Try one to match your mood, whether you want quick comfort or a special family treat.

Classic Cinnamon-Sugar Buttermilk Pancakes

A warm stack of fluffy buttermilk pancakes sprinkled with cinnamon-sugar — cozy, festive, and perfect for a holiday morning.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 2 cups buttermilk (room temperature)
• 2 large eggs (room temperature)
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Extra butter or oil for the griddle
• For the cinnamon-sugar topping: 3 tablespoons granulated sugar + 1 teaspoon ground cinnamon (mix together)
• Optional: maple syrup, fresh berries, whipped cream

How to Make:

1. Preheat a large skillet or griddle over medium heat and lightly grease it.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
3. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until combined.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined; some small lumps are okay — don’t overmix.
5. Let the batter rest for 5 minutes while the griddle finishes heating.
6. Scoop about 1/4 to 1/3 cup batter per pancake onto the hot griddle, leaving space between pancakes.
7. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
8. Sprinkle a little cinnamon-sugar on each pancake while the top is still wet, then flip and cook 1–2 minutes more until golden and cooked through.
9. Transfer pancakes to a warm plate and repeat with remaining batter, keeping finished pancakes loosely covered so they stay warm.
10. Stack, drizzle with maple syrup, add berries or whipped cream if you like, and finish with a dusting of extra cinnamon-sugar.

Serve hot and enjoy the cozy cinnamon-sugar goodness — perfect for a festive breakfast!

Gingerbread Spice Pancakes With Molasses Drizzle

Gingerbread Spice Pancakes with Molasses Drizzle — warm, fluffy, and perfectly spiced for cozy mornings.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp brown sugar, packed
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 cup milk (dairy or plant-based)
• 1 large egg
• 2 tbsp molasses plus 2 tbsp extra for drizzle
• 2 tbsp melted butter (or oil) plus more for the griddle
• 1 tsp vanilla extract

How to Make:

1. Whisk together the flour, brown sugar, baking powder, baking soda, salt, and all the spices in a large bowl.
2. In a separate bowl, beat the egg then stir in the milk, 2 tbsp molasses, melted butter, and vanilla until combined.
3. Pour the wet ingredients into the dry and stir gently until just combined — a few lumps are fine.
4. Heat a nonstick skillet or griddle over medium heat and brush lightly with butter or oil.
5. Scoop about 1/4 cup batter per pancake onto the hot surface and cook until bubbles form on top and edges look set, about 2–3 minutes.
6. Flip and cook another 1–2 minutes until golden and cooked through.
7. For the molasses drizzle, gently warm the extra 2 tbsp molasses (thin with a teaspoon of hot water if too thick) and drizzle over stacked pancakes.
8. Serve hot with extra butter, a dusting of cinnamon, or candied ginger if you like.

Enjoy these cozy gingerbread pancakes — they smell like holidays and taste like a hug!

Peppermint Hot Cocoa Pancakes

Peppermint Hot Cocoa Pancakes — fluffy chocolate pancakes with a peppermint twist, perfect for cozy holiday mornings.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups milk (whole or your choice)
• 1 large egg
• 3 tablespoons melted butter (plus extra for the pan)
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract (adjust to taste)
• 1/2 cup mini chocolate chips (optional)
• For serving: whipped cream, crushed peppermint candy or candy canes, and chocolate syrup or hot cocoa drizzle

How to Make:

1. Whisk flour, cocoa powder, sugar, baking powder, and salt in a large bowl.
2. In another bowl, beat the milk, egg, melted butter, vanilla, and peppermint extract until combined.
3. Pour wet ingredients into dry ingredients and stir gently until just combined; small lumps are fine.
4. Fold in mini chocolate chips if using.
5. Heat a nonstick skillet or griddle over medium heat and brush with a little butter.
6. Pour 1/4 cup batter per pancake onto the skillet and cook until bubbles form on the surface and edges look set, about 2–3 minutes.
7. Flip and cook the other side until set and cooked through, about 1–2 minutes more.
8. Keep pancakes warm in a low oven while you cook remaining batter.
9. Stack pancakes, top with whipped cream, drizzle with chocolate syrup, and sprinkle crushed peppermint candy on top.

Serve warm and enjoy a festive, chocolatey peppermint hug in pancake form!

Eggnog Pancakes With Nutmeg Butter

Creamy eggnog pancakes topped with warm nutmeg butter — holiday comfort in a stack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup eggnog (store-bought or homemade), plus 2 tablespoons extra if needed
• 1/2 cup milk
• 1 large egg
• 3 tablespoons unsalted butter, melted and slightly cooled, plus 2 tablespoons for nutmeg butter
• 1 teaspoon vanilla extract
• Optional toppings: maple syrup, extra ground nutmeg, whipped cream, toasted pecans

How to Make:

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and 1/2 teaspoon ground nutmeg.
2. In a separate bowl, whisk the egg, eggnog, milk, melted butter, and vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are fine. Add up to 2 tablespoons more eggnog or milk if batter is too thick.
4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup batter per pancake onto the hot surface and cook until bubbles form on top and edges look set, about 2–3 minutes.
6. Flip and cook the other side until golden, about 1–2 minutes more. Repeat with remaining batter.
7. For the nutmeg butter, mash 2 tablespoons softened unsalted butter with a pinch of salt and a generous pinch of ground nutmeg until well combined.
8. Stack pancakes, top with a dollop of nutmeg butter so it melts over the warm pancakes, and add maple syrup, whipped cream, or toasted pecans if you like.

Serve hot and enjoy a cozy, festive breakfast!

Cranberry Orange Pancakes

Bright, zesty cranberry orange pancakes — holiday breakfast in every fluffy bite!

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Zest of 1 large orange
• 1 cup fresh or frozen cranberries (if frozen, don’t thaw)
• 1 1/4 cups milk (any kind)
• 1 large egg
• 3 tablespoons melted butter (plus extra for the pan)
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange juice (optional, for extra citrus)
• Maple syrup, powdered sugar, or whipped cream for serving

How to Make:

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest.
2. Stir the cranberries into the dry mixture so they’re evenly coated — this helps keep them from sinking.
3. In a separate bowl, whisk the milk, egg, melted butter, vanilla, and orange juice until smooth.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined; a few lumps are fine.
5. Heat a nonstick skillet or griddle over medium heat and brush with a little melted butter.
6. Scoop about 1/4 cup batter per pancake onto the hot surface, spacing them apart.
7. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
8. Flip and cook another 1–2 minutes, until golden and cooked through.
9. Keep finished pancakes warm in a low oven while you cook the rest, if desired.
10. Stack, drizzle with maple syrup or dust with powdered sugar, and add whipped cream if you like.

Serve these bright cranberry orange pancakes warm and watch them disappear — holiday smiles guaranteed!

Sugar Cookie Pancakes With Vanilla Glaze

Sugar Cookie Pancakes with Vanilla Glaze — like a warm, fluffy sugar cookie for breakfast!

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 1 large egg
• 3 tbsp unsalted butter, melted (plus extra for the griddle)
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional, for cookie flavor)
• 1/4 cup sour cream or Greek yogurt (for extra tender pancakes)
• Sprinkles (optional, for festive look)

Vanilla Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• 1/2 tsp vanilla extract
• Pinch of salt

How to Make:

1. Whisk the flour, granulated sugar, baking powder, and salt in a bowl.
2. In another bowl, beat the milk, egg, melted butter, vanilla, almond extract (if using), and sour cream until smooth.
3. Pour the wet ingredients into the dry and gently stir until just combined — small lumps are fine.
4. Preheat a nonstick griddle or skillet over medium heat and brush with a little butter.
5. Pour about 1/4 cup batter per pancake onto the griddle; add sprinkles now if you like.
6. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
7. Flip and cook 1–2 minutes more until golden and cooked through.
8. While pancakes rest, whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth; adjust milk to reach pourable glaze.
9. Stack pancakes, drizzle generously with vanilla glaze, and sprinkle extra sprinkles if desired.

Enjoy — these bite-size sugar cookie mornings are pure holiday comfort!

Apple Cider Pancakes With Caramel Sauce

A warm, spiced stack of apple cider pancakes drizzled with gooey caramel—perfect for cozy holiday mornings.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp brown sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup apple cider
• 1/2 cup milk (any kind)
• 1 large egg
• 3 tbsp melted butter (plus extra for cooking)
• 1 tsp vanilla extract
• 1 cup peeled and finely chopped or grated apple (about 1 medium apple)

For the caramel sauce:

• 1/2 cup granulated sugar
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• Pinch of salt
• 1/4 tsp vanilla extract

How to Make:

1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a separate bowl, combine apple cider, milk, egg, melted butter, and vanilla; whisk until smooth.
3. Pour the wet ingredients into the dry and stir until just combined—batter should be slightly lumpy.
4. Fold in the chopped or grated apple gently.
5. Heat a nonstick skillet or griddle over medium heat and brush lightly with butter.
6. Pour 1/4 cup batter per pancake onto the hot surface; cook until small bubbles form and edges look set, about 2–3 minutes.
7. Flip and cook 1–2 more minutes until golden and cooked through; keep pancakes warm while you finish the batch.
8. To make the caramel sauce, heat sugar in a small saucepan over medium heat, stirring occasionally until it melts and turns amber.
9. Remove from heat and carefully stir in butter until melted, then whisk in heavy cream until smooth; add a pinch of salt and vanilla.
10. Return sauce to low heat for 30 seconds if needed to smooth, then remove from heat.
11. Stack pancakes, drizzle generously with warm caramel sauce, and add extra apple slices or a sprinkle of cinnamon if you like.

Enjoy these fluffy apple cider pancakes with caramel—cozy, sweet, and absolutely irresistible!

Chocolate Peppermint Chip Pancakes

Festive, fluffy pancakes studded with chocolate chips and a kiss of peppermint — holiday breakfast magic in every bite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 large egg
• 3 tablespoons unsalted butter, melted (plus extra for the griddle)
• 1 teaspoon vanilla extract
• 1/2 cup mini semisweet chocolate chips
• 1/4 cup crushed peppermint candy or candy canes (plus extra for garnish)
• Optional: powdered sugar, whipped cream, or maple syrup for serving

How to Make:

1. Preheat a nonstick griddle or large skillet over medium heat and lightly butter it.
2. In a bowl, whisk together the flour, baking powder, sugar, and salt.
3. In another bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; small lumps are okay.
5. Fold in the mini chocolate chips and crushed peppermint, taking care not to overmix.
6. For each pancake, pour about 1/4 cup batter onto the hot griddle and cook until bubbles form on the surface and edges look set, about 2–3 minutes.
7. Flip and cook the other side until golden brown, about 1–2 more minutes.
8. Keep cooked pancakes warm in a low oven while you finish the rest.
9. Stack pancakes, dust with powdered sugar, top with whipped cream or syrup, and sprinkle extra crushed peppermint and chocolate chips if desired.

Serve warm and enjoy the cozy chocolate-peppermint cheer in every bite!

Reindeer Pancakes With Banana Antlers

Reindeer Pancakes With Banana Antlers — a whimsical, kid-friendly breakfast that turns fluffy pancakes into festive reindeer smiles.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 min)
• 1 large egg
• 2 tablespoons melted butter or vegetable oil
• 1/2 teaspoon vanilla extract
• Butter or oil for the pan
• 2 bananas (for antlers)
• 8–12 mini chocolate chips (for eyes)
• 4–6 chocolate-covered candies or red M&Ms (for noses)
• Optional: whipped cream, powdered sugar, maple syrup for serving

How to Make:

1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk buttermilk, egg, melted butter, and vanilla until combined.
3. Pour the wet ingredients into the dry and stir gently until just mixed—small lumps are okay.
4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup batter per pancake onto the skillet to make small to medium rounds; cook until bubbles form on top and edges look set, about 2 minutes.
6. Flip and cook 1–2 minutes more until golden and cooked through; keep pancakes warm on a plate.
7. Slice each banana in half lengthwise, then split the halves into two curved antler shapes if desired.
8. Arrange two pancakes per serving, place banana pieces at the top as antlers, press two mini chocolate chips into each pancake for eyes, and add a red candy for the nose.
9. Dust with powdered sugar or add a dollop of whipped cream and a drizzle of maple syrup if you like.

Serve these reindeer pancakes warm and watch the smiles appear—breakfast just got merry!

Santa Pancake Stack With Strawberry Hat

A jolly stack of fluffy pancakes dressed like Santa — perfect for holiday mornings!

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 min)
• 1 large egg
• 2 tbsp melted butter (plus extra for the griddle)
• 1/2 tsp vanilla extract
• Fresh strawberries (about 8–10), hulled — some whole, some sliced
• Whipped cream (store-bought or homemade)
• Mini chocolate chips or small chocolate sprinkles (for eyes)
• Optional: powdered sugar for dusting

How to Make:

1. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk buttermilk, egg, melted butter, and vanilla until combined.
3. Pour wet into dry and stir gently until just mixed — batter should be a bit lumpy.
4. Heat a nonstick griddle or skillet over medium heat and brush lightly with butter.
5. For each pancake, pour about 1/4 cup batter onto the griddle; cook until bubbles form and edges set, 2–3 minutes.
6. Flip and cook 1–2 minutes more until golden and cooked through; keep warm while you finish the batch.
7. Stack 3–4 pancakes on a plate to form Santa’s body.
8. Top the stack with a whole hulled strawberry (point facing up) to make Santa’s hat.
9. Pipe or dollop whipped cream below the strawberry for the hat trim and at the top for the pom-pom.
10. Use two mini chocolate chips or small sprinkles to make Santa’s eyes on the top pancake.
11. Optional: dust lightly with powdered sugar for a snowy finish.

Serve immediately and enjoy a festive, fluffy Santa stack that’ll make breakfast feel like a celebration!

Toasted Pecan and Brown Sugar Pancakes

Toasted Pecan and Brown Sugar Pancakes — warm, nutty, and perfect for a cozy morning.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp brown sugar (packed)
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups milk
• 1 large egg
• 3 tbsp melted butter (plus extra for the pan)
• 1 tsp vanilla extract
• 3/4 cup toasted pecans, chopped
• Optional toppings: maple syrup, extra toasted pecans, a pat of butter, whipped cream

How to Make:

1. Toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant. Let cool and chop.
2. In a bowl, whisk together flour, brown sugar, granulated sugar, baking powder, and salt.
3. In another bowl, whisk milk, egg, melted butter, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few lumps are okay.
5. Fold the chopped toasted pecans into the batter.
6. Heat a nonstick skillet or griddle over medium heat and brush with a little butter.
7. Pour 1/4 cup batter for each pancake onto the hot surface and cook until bubbles form on top and edges look set, about 2–3 minutes.
8. Flip and cook another 1–2 minutes until golden and cooked through.
9. Keep pancakes warm in a low oven while you finish the rest.
10. Stack pancakes, drizzle with maple syrup, sprinkle extra pecans, and add a pat of butter or whipped cream if you like.

Enjoy every nutty, caramel-kissed bite!

Vanilla Buttercream Pancakes With Sprinkles

Vanilla Buttercream Pancakes with Sprinkles — a fluffy, festive stack that tastes like breakfast dessert!

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 tbsp granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 1/2 cup buttermilk (or extra milk)
• 1 large egg
• 3 tbsp melted butter, plus extra for cooking
• 1 tsp vanilla extract
• 1/2 cup rainbow sprinkles, plus extra for topping

Vanilla Buttercream:

• 4 tbsp (1/2 stick) unsalted butter, softened
• 1 1/4 cups powdered sugar
• 1/2 tsp vanilla extract
• 1–2 tbsp milk or cream, to thin
• Pinch of salt
• Extra sprinkles for decoration

How to Make:

1. Whisk flour, sugar, baking powder, and salt in a bowl.
2. In another bowl, beat milk, buttermilk, egg, melted butter, and vanilla until combined.
3. Pour wet into dry and stir gently—don’t overmix; a few lumps are okay.
4. Fold in 1/2 cup sprinkles lightly so they don’t bleed color.
5. Heat a nonstick skillet or griddle over medium and brush with butter.
6. Scoop about 1/4 cup batter per pancake onto the skillet. Cook until bubbles form and edges set, 2–3 minutes.
7. Flip and cook 1–2 more minutes until golden and cooked through. Keep warm while you finish the batch.
8. Make the buttercream by beating softened butter until smooth, then add powdered sugar, vanilla, salt, and 1 tablespoon milk. Beat to spreadable consistency, adding the extra tablespoon if needed.
9. Stack pancakes, spread a dollop of vanilla buttercream between layers and on top, and sprinkle generously with extra sprinkles.

Serve immediately and enjoy a stack of sweet, festive pancakes that feel like a holiday treat!

Pumpkin Spice Pancakes With Maple Syrup

Warm, cinnamon-kissed pumpkin pancakes drizzled with sweet maple syrup — cozy breakfast perfection.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + pinch cloves/nutmeg)
• 1 cup canned pumpkin puree
• 1 1/4 cups milk (dairy or non-dairy)
• 1 large egg
• 2 tablespoons melted butter or oil, plus extra for the pan
• 1 teaspoon vanilla extract
• Maple syrup, for serving
• Optional toppings: chopped pecans, whipped cream, extra butter, powdered sugar

How to Make:

1. Whisk the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice together in a bowl.
2. In another bowl, combine the pumpkin puree, milk, egg, melted butter (or oil), and vanilla; whisk until smooth.
3. Pour the wet mixture into the dry ingredients and stir gently until just combined — a few small lumps are okay.
4. Heat a nonstick skillet or griddle over medium heat and brush with a little butter or oil.
5. Spoon about 1/4 cup batter per pancake onto the hot surface; cook until bubbles form on top and edges look set, about 2–3 minutes.
6. Flip and cook the other side until golden brown, about 1–2 minutes more.
7. Keep cooked pancakes warm on a plate in a low oven while you finish the batch.
8. Stack pancakes, drizzle generously with maple syrup, and add any optional toppings you like.

Serve up these fluffy pumpkin spice pancakes and enjoy a steaming, syrupy bite of holiday coziness!

Nordic Cardamom and Lingonberry Pancakes

Bright, warmly spiced pancakes topped with tart lingonberries — perfect for a cozy holiday morning.

Ingredients:

• 1 1/2 cups (190 g) all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cardamom (or 1–2 whole pods, crushed)
• 1 1/4 cups (300 ml) buttermilk (or plain yogurt thinned with a little milk)
• 1 large egg
• 3 tablespoons unsalted butter, melted, plus extra for the pan
• 1 teaspoon vanilla extract (optional)
• Zest of 1 small lemon (optional, for brightness)
• 1 cup lingonberry jam or fresh/frozen lingonberries with a bit of sugar
• Powdered sugar, for dusting (optional)
• Fresh berries or whipped cream, for serving (optional)

How to Make:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cardamom.
2. In a separate bowl, beat the egg with the buttermilk, melted butter, vanilla (if using), and lemon zest until combined.
3. Pour the wet ingredients into the dry and gently stir until just combined — a few small lumps are okay. Don’t overmix.
4. Let the batter rest for 5–10 minutes while you heat a skillet or griddle over medium heat and lightly butter it.
5. Spoon about 1/4 cup batter per pancake onto the hot pan. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
6. Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat if they brown too quickly.
7. Keep finished pancakes warm in a low oven (around 200°F / 95°C) while you cook the rest.
8. Warm the lingonberry jam or berries gently in a small saucepan so they’re spreadable but not boiling.
9. Stack pancakes, spoon warm lingonberries or jam over the top, dust with powdered sugar, and add extra berries or whipped cream if you like.
10. Serve immediately and enjoy the cozy Nordic flavors!

These cardamom-scented pancakes with tart lingonberries are a festive treat that tastes like a Scandinavian holiday hug.

Conclusion

Wrap up your holiday morning by picking one pancake recipe and making it your go-to. Try the cranberry orange pancakes for a bright, festive start—picture your kids crowding the counter as you flip warm, citrus-scented rounds and drizzle syrup. Use the same batter for a crowd by doubling the recipe, keep cooked pancakes warm in a low oven, and serve with extra fruit and butter. Repeat weekly to make it a simple, happy tradition.