Christmas Pancakes with Festive Sprinkles

When you want breakfast but also want it to look like a holiday party exploded on your plate

Okay, so someone looked at regular pancakes—which are already a weekend morning triumph—and said “what if we made these FESTIVE AS HELL?” and just started throwing sprinkles at everything. Christmas Pancakes with Festive Sprinkles are basically fluffy, golden pancakes that get topped with whipped cream (or whipped butter, because we’re not monsters) and an absolutely ridiculous amount of holiday sprinkles that make them look like they belong at the North Pole’s VIP breakfast buffet. They’re soft, sweet, colorful, and so joyful you might actually wake up smiling on a Monday. These turn regular breakfast into a CELEBRATION. I made these for Christmas morning once and my niece literally screamed with excitement. Like, actually screamed. Another time I brought them to a holiday brunch potluck and grown adults were fighting over the last pancake. Sprinkles have that power.

Why You’ll Love This Recipe

Instant holiday vibes. Sprinkles transform boring breakfast into a festive celebration. It’s that simple.

Kids lose their minds. Children will eat these without complaint. You might even get a “best parent/aunt/uncle ever” out of it.

Fluffy perfection. These pancakes are legitimately good—not just pretty. Soft, light, and buttery.

Easy as regular pancakes. You’re literally just adding sprinkles. If you can make pancakes, you can make THESE pancakes.

Perfect for Christmas morning. Start the day with something special that doesn’t require culinary school.

Customizable chaos. Use any holiday sprinkles you want. Red and green? Gold and silver? All of them? YES.

The Good Stuff You’ll Need

For the Pancakes:

2 cups all-purpose flour

2 tbsp granulated sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups buttermilk (or regular milk with 2 tbsp lemon juice—let it sit 5 minutes)

2 large eggs

1/4 cup melted butter, plus more for cooking

1 tsp vanilla extract

Optional: 1/2 tsp almond extract for extra holiday flavor

For the Toppings (This is Where the Magic Happens):

Whipped cream or Cool Whip (store-bought is totally fine)

OR whipped butter (yes, WHIPPED BUTTER—softened butter whipped until fluffy)

1/2 to 1 cup festive sprinkles (red, green, white, gold, silver—go WILD)

Use nonpareils, jimmies, or a holiday sprinkle mix

Optional: mini chocolate chips, white chocolate chips

For Serving:

Maple syrup (warm it up for bonus points)

Powdered sugar for dusting

Extra butter pats

More sprinkles (obviously)

Equipment:

Large mixing bowl

Whisk

Griddle or large skillet

Ladle or 1/4 cup measuring cup

Spatula

Your enthusiasm

Let’s Do This

Step 1: Make the Pancake Batter

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in the center.

In a separate bowl or measuring cup, whisk together buttermilk, eggs, melted butter, and vanilla extract (and almond extract if using).

Pour the wet ingredients into the well of the dry ingredients.

Gently fold together with a whisk or wooden spoon until JUST combined. There should still be small lumps—don’t overmix or your pancakes will be tough and dense.

Let the batter rest for 5-10 minutes. This is crucial. The baking powder needs time to activate and create those air bubbles that make pancakes fluffy.

Step 2: Heat Your Griddle

Heat a griddle or large skillet over medium heat. Test it by sprinkling a few drops of water on the surface—they should sizzle and evaporate immediately.

Add a small pat of butter and let it melt, coating the surface evenly.

Don’t use too much butter or your pancakes will fry instead of cook properly. Just a light coating.

Step 3: Cook the Pancakes

Pour about 1/4 cup of batter onto the hot griddle for each pancake. Don’t spread it—let it spread naturally into a nice round shape.

Cook until bubbles form on the surface and the edges start to look set and slightly dry, about 2-3 minutes.

This is the ONLY time you flip. Resist the urge to peek or press down with the spatula.

Flip and cook the other side for another 1-2 minutes until golden brown.

The second side cooks faster than the first, so watch carefully.

Transfer to a plate and keep warm. You can hold them in a 200°F oven while you finish the batch.

Step 4: Stack and Prep for Topping

Stack your pancakes on serving plates—3-4 pancakes per stack looks impressive.

While they’re still warm (this is important), prepare to add your toppings.

Get your whipped cream or whipped butter ready. Get your sprinkles ready. Get yourself ready. This is happening.

Step 5: The Sprinkle Situation

Top your pancake stack with a generous dollop of whipped cream or whipped butter. Don’t be shy—pile it high like a snow-covered mountain.

IMMEDIATELY shower the entire thing with festive sprinkles. Like, a LOT of sprinkles. More than you think is reasonable. Then add more.

Let some sprinkles cascade down the sides. Let them scatter on the plate. Embrace the chaos.

Optional: Add a light dusting of powdered sugar for that “fresh snow” effect.

Drizzle with warm maple syrup if desired—though honestly, with all that whipped cream and sprinkles, you might not need it.

Step 6: Admire and Devour

Take approximately 47 photos because these are BEAUTIFUL.

Serve immediately while still warm.

Watch as everyone’s face lights up like it’s Christmas morning. Because it IS Christmas morning. Or at least it feels like it.

Try to eat with some dignity. This is challenging but worth attempting.

Serving Suggestions

These are already a complete breakfast experience, but here are some ways to level up even more:

Serve with a side of crispy bacon or sausage for sweet-savory contrast

Add fresh berries (strawberries, raspberries) for a pop of color and freshness

Drizzle with chocolate sauce alongside the maple syrup

Top with a scoop of vanilla ice cream for breakfast dessert vibes

Serve with hot chocolate or peppermint mochas

Add crushed candy canes to the sprinkle mix for minty crunch

Arrange on a festive holiday platter for a Christmas brunch spread

Switch It Up

Birthday Pancakes: Use rainbow sprinkles and add sprinkles INTO the batter for funfetti-style pancakes.

Red Velvet Christmas: Add 2 tbsp cocoa powder and red food coloring to the batter. Top with cream cheese whipped cream.

Chocolate Chip Holiday: Fold mini chocolate chips into the batter and use chocolate whipped cream.

Gingerbread Pancakes: Add 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves to the batter. Top with cream cheese frosting and sprinkles.

Peppermint Pancakes: Add peppermint extract to the batter and top with crushed candy canes and whipped cream.

Eggnog Pancakes: Replace some buttermilk with eggnog and add nutmeg. Top with eggnog whipped cream.

Cinnamon Roll Style: Swirl cinnamon-sugar mixture into the batter while cooking. Top with cream cheese glaze and sprinkles.

Stuffed Pancakes: Add chocolate chips, Nutella, or jam between two pancakes before topping.

Storage and Make-Ahead Tips

These are best fresh, but you can definitely prep ahead for easier holiday mornings.

Make the batter ahead: Mix dry ingredients the night before. Add wet ingredients in the morning and cook fresh. Batter doesn’t store well overnight.

Freeze cooked pancakes: Let cool completely, layer between parchment paper, store in freezer bags for up to 2 months. Reheat in toaster or microwave.

Reheat in the toaster: This is the secret. Frozen pancakes in the toaster come out perfectly fluffy and slightly crispy on the outside.

Keep warm while cooking: Stack finished pancakes on a plate in a 200°F oven to keep them warm while you finish the batch.

Don’t add toppings until serving: Whipped cream and sprinkles should be added right before eating for best appearance and texture.

Whipped butter keeps: Make whipped butter ahead and refrigerate for up to a week. Let it soften before using.

Why This Works So Damn Well

These pancakes are legitimately fluffy and delicious, not just pretty.

Buttermilk is essential for tender, fluffy pancakes. The acid reacts with the baking soda to create lift and airiness.

Both baking powder AND baking soda create maximum fluffiness. The combo gives you those tall, puffy pancakes.

Resting the batter allows the leavening agents to activate and the gluten to relax, resulting in lighter pancakes.

Not overmixing is crucial. Lumpy batter = fluffy pancakes. Smooth batter = dense hockey pucks.

Medium heat is key. Too hot and they burn outside while staying raw inside. Too cool and they don’t get that golden color.

Flipping only once prevents them from deflating. Once you flip, leave them alone.

Warm pancakes + cold whipped cream creates a temperature contrast that’s deeply satisfying.

Sprinkles add texture and visual joy. They’re not just decorative—they add little bursts of sweetness and crunch.

When to Make These

Christmas Morning: The ULTIMATE festive breakfast that makes Christmas feel extra special.

Holiday Brunch: Serve these at a festive gathering and become everyone’s favorite person.

Christmas Eve Breakfast: Start the excitement early with festive morning pancakes.

New Year’s Day: Use gold and silver sprinkles for a celebratory start to the year.

Birthday Breakfast: Switch to birthday sprinkles and make any day feel special.

Snow Day: Stuck inside? Make it fun with festive pancakes.

Weekend Treat: Who says you need a holiday? Make your own celebration.

Questions People Actually Ask

Q: My pancakes are flat and dense. What happened?

A: You overmixed the batter, killing all the air bubbles. Mix until JUST combined—lumps are your friends.

Q: Can I add sprinkles directly to the batter?

A: Yes! Add about 1/4 cup to the batter for funfetti-style pancakes. Just know that some colors will bleed slightly.

Q: The whipped cream is melting into the pancakes.

A: Your pancakes are too hot. Let them cool for about 30 seconds before adding whipped cream.

Q: My pancakes are browning too fast but not cooking through.

A: Your heat is too high. Lower to medium or medium-low for more even cooking.

Q: Can I use pancake mix instead of making from scratch?

A: Absolutely! Use your favorite box mix and just add the festive toppings. No judgment here.

Q: What if I don’t have buttermilk?

A: Mix 2 cups regular milk with 2 tbsp lemon juice or white vinegar. Let sit 5 minutes. Boom, homemade buttermilk.

Q: The sprinkles are rolling off the pancakes onto the floor.

A: Press them gently into the whipped cream so they stick better. Or embrace the chaos—floor sprinkles are a holiday tradition now.

Q: Can I make these dairy-free?

A: Use dairy-free milk, dairy-free butter, and coconut whipped cream. You’ll lose some richness but they’ll still be festive and delicious.

Q: How do I get perfectly round pancakes?

A: Use a 1/4 cup measuring cup to pour the batter and pour from directly above the griddle, not at an angle.