These holiday pancakes are cloud-soft and golden, warmed with classic seasonal spices. The flavors of ginger, cinnamon, and a touch of citrus make them just right for a festive December morning.
Ingredients
- 180 g (1 ½ cups) all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 2 tbsp brown sugar (packed)
- 1 tbsp granulated sugar
- 1 tbsp maple sugar or regular granulated sugar
- Pinch of salt
- 1 ½ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- Zest of 1 orange
- 190 ml (¾ cup) buttermilk
- 120 ml (½ cup) whole milk
- 1 tbsp salted butter
For Serving
- Butter
- Maple syrup
- Whipped cinnamon cream
- Sugared cranberries
- Pancake snow dust (powdered sugar)
- Holiday sprinkles
Instructions
Make the Batter
- In a large bowl, whisk together the flour, baking powder, baking soda, sugars, salt, ginger, cinnamon, cloves, and nutmeg until well blended.
- Stir in the egg, vanilla, orange zest, and buttermilk using a whisk. Mix until just combined—do not over-mix.
- Slowly pour in the milk while whisking until the batter is smooth and pourable.
- Melt the butter and fold into the batter gently.
Cook the Pancakes
- Heat a skillet over medium heat and lightly coat with butter.
- Ladle ¼ cup (60 ml) batter per pancake. Cook 2–3 minutes until bubbles form and the edges look set.
- Flip and cook 1–2 minutes more until lightly browned.
- Repeat with remaining batter, keeping cooked pancakes warm in a low oven if needed.
Serve
Stack the pancakes and finish with a generous pat of butter, a steady pour of maple syrup, and a spoonful of whipped cinnamon cream. Tuck a few sugared cranberries on the side, shake lightly with pancake snow dust, and scatter a handful of holiday sprinkles for sparkle.