Recipes
Christmas

Gingerbread Cookie Cutter Pancakes

A fun and seasonal twist on breakfast pancakes, with a gingerbread American pancake batter that takes minutes to make. Save for a fun Christmas Eve brunch idea to get the magic started!

Gingerbread Cookie Cutter Pancakes

Tips for making pancakes using cookie cutters:

Select the right cutters: Choose metal cookie cutters rather than plastic, as they hold up better to heat and cut through the batter cleanly. Opt for cutters with simple shapes like stars, hearts, or trees since intricate designs can be tricky to manage, increasing the chance of the batter sticking.

Lightly coat the inside of the cookie cutters with cooking spray or butter to prevent sticking. Preheat your nonstick pan or crepe pan on medium-low heat and ensure it’s evenly warm before adding the batter.

Make a slightly thicker pancake batter than usual to help it hold its shape inside the cutters. Place the cookie cutters directly onto the hot pan, and then pour a small amount of batter into each one. Don’t overfill; aim for a uniform thickness of about ¼ inch.

Allow the pancake to cook until bubbles appear on the surface and the edges look set. Gently remove the cutter with tongs, as it will be hot, and flip the pancake. If removing the pancake from the cutter is difficult, cook partially with the cutter on, then remove it and finish cooking.

Wipe down or rinse the cutters between batches to avoid buildup and sticking, spraying or greasing again each time. Once the pancakes are done, dust them with powdered sugar or top them with whipped cream, berries, or maple syrup for a festive touch.

a frying pan with a gingerbread man cookie cutter cooking ready for a christmas themed breakfast spread
Make sure to use a metal cookie cutter.