Rudolph Pancakes

I love Christmas and I love pancakes so this is the ideal recipe for me.  Some pancakes are good to make in advance but these are best eaten fresh.  Little slices of strawberries and blueberries, definitely make up for all the maple syrup 🤣 so Rudolf Pancakes would make a nice addition to a healthier North Pole breakfast.

*makes around 6 Rudolphs

You Will Need

300g plain flour

400ml semi skimmed milk or non-dairy alternative – oat milk is good for this recipe

2 eggs or 6 tablespoons of aquafaba

1 teaspoon cinnamon



Maple Syrup


  • Slice the strawberries
  • Combine the eggs, flour, cinnamon, syrup and 300ml of milk until smooth – it should be quite thick
  • Set aside
  • Lightly oil your cooking surface (frying pan or hot plate) with a little sunflower or vegetable oil and bring to a medium/high heat
  • To make Rudolph  you need two different types of batter – thick and thin
  • Fill a small condiment bottle (the kind you’d use for mustard or ketchup) or piping bag with the thick pancake mix
  • Thin out the rest of the mixture with milk from the remaining 100ml.  Only use as much as you need fir the mixture to flow freely
  • Using the thick batter mix, squeeze out an oval shape and some antlers.  You can make the antlers as seperate shapes if you find it easier
  • Spoon thin batter into the piped shape
  • Cook until bubbles show on the surface and carefully flip
  • Cook the other side
  • Place the pancake in to a large plate
  • Use the berries to make eyes and a red nose
  • Drizzle with maple syrup

Pancakes always go down very well in our house but these Rudolph pancakes were particularly well received!

Love Rachel ❤

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