This stack of Christmas pancakes has become our holiday morning tradition at Paletina. I first made this colorful batter on a sleepy December morning when I wanted something that felt special without adding hours to our routine. The batter is tender and pillowy, with a subtle buttery note and little pops of candy-sweet crunch from the sprinkles. Kids light up when they see the red and green jimmies appear in the batter, and adults love that these taste like a classic pancake but dressed up for the season.

I discovered how versatile this batter is after testing it with different milks and pans — swapping whole milk for buttermilk makes them tangier and even fluffier, while a non-stick skillet yields perfectly golden edges. What makes this breakfast truly memorable is how it brings everyone to the table: a simple stack, a drizzle of maple syrup, a dollop of whipped cream, and extra sprinkles on top. It’s fast, forgiving, and just festive enough to feel like a treat without being fussy.

Ingredients

• All-purpose flour: Use 2 cups of unbleached all-purpose flour for a tender crumb. I prefer King Arthur or Bob's Red Mill for consistent results; spoon and level the cup when measuring to avoid dense pancakes.
• Baking powder and baking soda: 2 teaspoons baking powder plus 1 teaspoon baking soda give lift and a light interior. Make sure the leavening is fresh — old baking powder can lead to flat cakes.
• Sugar: 2 tablespoons granulated sugar for a touch of sweetness that balances the sprinkles without making the batter cloying.
• Eggs: 2 large eggs provide structure and richness. Let them come to room temperature for a slightly fluffier texture.
• Milk: 1 1/4 cups whole milk is ideal; you can use 2% or an equal volume of buttermilk for tang and extra tenderness. Add a splash more if the batter looks too thick.
• Melted unsalted butter: 2 tablespoons, cooled slightly, adds flavor and helps the pancakes brown. Use unsalted so you can control the salt level in the batter.
• Christmas sprinkles (jimmies): 1/4 cup red and green jimmies fold into the batter for festivity. Choose good-quality sprinkles to avoid bleeding colors into the batter.
• Pan fat: Non-stick cooking spray or additional butter to grease the pan between batches.
• Optional toppings: Pure maple syrup, lightly whipped cream, and extra sprinkles for serving.

Instructions

Combine dry ingredients: Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 2 tablespoons sugar in a large bowl until evenly blended. Sifting is optional, but whisking thoroughly removes lumps and spreads the leavening evenly. Fresh leavening gives the best rise — test baking powder by dropping a pinch into hot water; it should fizz immediately. Mix wet ingredients: In a separate bowl, beat 2 large eggs until combined, then whisk in 1 1/4 cups milk and 2 tablespoons melted unsalted butter. If your butter is piping hot, let it cool for a minute to avoid cooking the eggs. Room-temperature milk and eggs incorporate more smoothly and produce a fluffier batter. Combine and fold: Pour wet ingredients into the dry and stir gently until just combined — small lumps are okay. Overmixing develops gluten and yields chewy cakes, so stop when you no longer see large streaks of flour. Fold in 1/4 cup Christmas sprinkles using a spatula; fold only enough to distribute them so colors don’t bleed into the batter. Heat the pan: Warm a non-stick skillet or cast-iron pan over medium heat and grease lightly with butter or non-stick spray. Test heat by flicking a few drops of water onto the surface; they should dance and evaporate. Maintain medium heat so pancakes brown slowly without burning. Cook pancakes: Use a 1/4-cup measure to pour batter into the hot pan, leaving space between cakes. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes, then flip and cook 1 to 2 minutes more until golden and cooked through. Adjust heat as needed and repeat until all batter is used, wiping the pan between batches if residue builds up.

Storage Tips

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, place pancakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag with parchment between layers to prevent sticking; freeze up to 3 months. Reheat from frozen in a low oven at 325°F for 8 to 12 minutes, or toast in a pop-up toaster for a quick, slightly crisp result. Look for scent and texture changes — if pancakes smell off or feel overly dry, discard them.

Ingredient Substitutions

Swap whole milk for 2% or buttermilk for extra tenderness and tang; use a plant milk like almond or oat for a dairy-light version (note flavor differences). Replace unsalted butter with an equal amount of melted coconut oil for a subtly tropical note. For a gluten-free option, use a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if your blend lacks binders. If you want less sugar, reduce granulated sugar to 1 tablespoon and top with fruit to compensate.

Serving Suggestions

Serve stacks topped with warm pure maple syrup, a cloud of lightly sweetened whipped cream, and a sprinkle of extra jimmies for maximum cheer. For contrast, add a few fresh berries or orange segments to cut the sweetness and add acidity. These pancakes pair well with crispy bacon or turkey sausage for a classic sweet-and-salty plate. For a brunch buffet, keep pancakes on a baking sheet in a 200°F oven and offer toppings in bowls so guests can customize.

Cultural Background

Pancakes are a universal comfort food with regional variations worldwide. The idea of adding colorful sprinkles is a modern, playful twist that merges classic American breakfast culture with party confectionery. During holidays, embellished cakes and breads have long signaled celebration; these pancakes carry that tradition into a quick morning treat. While not tied to a specific region, their festive appearance makes them a favorite for seasonal gatherings in many Western households.

Seasonal Adaptations

In winter, fold in a pinch of ground cinnamon and a touch of orange zest for warming notes, or swap sprinkles for chopped candied ginger for spice. For spring or summer, replace Christmas jimmies with pastel or rainbow sprinkles and top with seasonal berries. On chilly holidays, serve alongside a hot spiced cider or cocoa to create a cozy menu. The basic batter is a great canvas — adjust extracts, spices, or mix-ins to match the season.

Meal Prep Tips

Make batter the night before and refrigerate for up to 12 hours; stir gently before scooping. Cook pancakes fresh in the morning, or prepare full batches ahead and refrigerate for a quick reheat. Use 1/4-cup scoops for uniform cakes that reheat evenly. For freezing, separate layers with parchment and portion into freezer-safe bags. Label with date and reheat straight from frozen to keep texture consistent.

These pancakes always remind me why small rituals matter: a bright plate, a simple family smile, and a morning that starts with color. Try them once and you’ll see how a tiny change — a handful of jimmies — can create a beloved holiday ritual.