Festive Christmas Morning Pancakes and Waffles Kids Will Love: The Cheer-Stacked Breakfast You’ll Brag About All Year

The tree lights are on, the house smells like cinnamon, and the kids are already negotiating for candy canes at 7 a.m. Perfect. Now you’re about to win Christmas morning with a breakfast so fun, they’ll forget about unwrapping socks.

This is the ultimate pancake-and-waffle combo: fluffy, crispy, and decked out like Santa’s workshop. It looks like a party, tastes like a bakery, and takes less effort than assembling a toy kitchen. You bring the griddle; I’ll bring the game plan.

What Makes This Recipe Awesome

• One batter, two wins: The same base makes both pancakes and waffles—ideal for kids who never agree on anything.
• Fluffy meets crispy: Buttermilk gives pancakes lift and tenderness, while a touch of cornstarch and oil in the batter delivers waffles with shatter-crisp edges.
• Holiday flavors, kid-approved: Warm cinnamon, a hint of vanilla, and optional peppermint or gingerbread notes make it festive without weirding out picky eaters.
• Decor station = guaranteed smiles: Set up bowls of berries, chocolate chips, whipped cream, and sprinkles for a DIY breakfast bar that doubles as entertainment.
• Make-ahead friendly: Mix the dry ingredients the night before and you’ll look like a time-management wizard by morning.

What Goes Into This Recipe – Ingredients

• Dry Mix:
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch (keeps waffles crisp and pancakes tender)
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • Optional: 1/4 teaspoon ground nutmeg or ginger for extra holiday vibes
• Wet Mix:
  • 1 3/4 cups buttermilk (or 1 3/4 cups milk + 1 tablespoon lemon juice, rested 5 minutes)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons neutral oil (adds crispness for waffles; also fine for pancakes)
• Mix-ins & Toppers (choose your adventure):
  • Mini chocolate chips, red/green sprinkles, crushed candy canes, or white chocolate chunks
  • Fresh berries (strawberries, raspberries), sliced bananas
  • Whipped cream, maple syrup, warm berry compote
  • Powdered sugar for a “snow” dusting

The Method – Instructions

1. Preheat like a pro: Heat your griddle to medium and your waffle iron to manufacturer-recommended temp.

   Warm an oven to 200°F with a wire rack on a sheet tray for holding finished batches.

2. Whisk the dry: In a large bowl, whisk flour, cornstarch, sugar, baking powder, baking soda, salt, cinnamon, and optional nutmeg/ginger until well combined.
3. Whisk the wet: In a separate bowl, whisk buttermilk, eggs, vanilla, melted butter, and oil until smooth. If using the milk + lemon juice swap, let it curdle slightly first.
4. Combine gently: Pour wet into dry and whisk just until you no longer see dry flour. A few small lumps are fine—overmixing = rubbery results.

   Let the batter rest 5–8 minutes for max fluff.

5. For pancakes: Lightly grease the griddle. Ladle 1/4 cup batter per pancake. Sprinkle on chocolate chips or sprinkles if using.

   Cook 2–3 minutes until bubbles form and edges look set; flip and cook 1–2 minutes more.

6. For waffles: Lightly oil the waffle plates. Add enough batter to cover the grid without overflowing (usually 1/2 to 3/4 cup, depending on iron). Cook until steam subsides and the waffle is deep golden and crisp.

   Do not peek early—patience equals crunch.

7. Hold and crisp: Transfer finished pancakes and waffles to the warm oven rack. The rack keeps things from steaming and getting soggy.
8. Decor station time: Set out toppings in small bowls. Offer a “snowfall” of powdered sugar, a drizzle lineup (maple, chocolate, berry syrup), and a whipped cream mountain.

   You’re basically Santa now.

9. Serve hot: Build stacks for pancakes, or cut waffles into quarters for dip-and-dunk fun. Add fruit for color and balance—because we’re civilized, right?

Keeping It Fresh

• Short-term: Store leftovers in an airtight container in the fridge for up to 3 days. Separate layers with parchment.
• Freeze smart: Freeze single layers on a sheet pan, then bag for up to 2 months.

  FYI: Waffles freeze like champs.

• Reheat like you mean it: Use a toaster or 350°F oven for 5–8 minutes. Skip the microwave unless you like floppy sadness.
• Batter storage: Batter is best fresh. If needed, refrigerate up to 24 hours; expect slightly less lift the next day.

Health Benefits

• Better balance with buttermilk: Buttermilk adds tang and tenderness with fewer calories than heavy cream.

  It also contributes calcium.

• Controlled sweetness: The base isn’t overly sugary, so you decide where the sweetness lands—maple, fruit, or not at all.
• Add fiber stealthily: Swap 1/2 cup flour for white whole wheat, or serve with berries for fiber, vitamin C, and antioxidants. Parents, you’re welcome.
• Protein boosts: Add a scoop of unflavored protein powder (reduce flour by the same volume) or serve with yogurt or scrambled eggs for staying power.

Pitfalls to Watch Out For

• Overmixing: A smooth, glossy batter is a trap. Lightly lumpy is the goal for fluffy results.
• Wrong heat: Too hot = scorched outside, raw inside.

  Too cool = pale and sad. Medium to medium-high is the sweet spot.

• Opening the waffle iron early: That temptation? Resist.

  Let the steam drop before checking to preserve crispness.

• Overloading with mix-ins: Heavy add-ins can sink and burn. Sprinkle chocolate or sprinkles onto pancakes after pouring, not into the bowl.
• Skipped rest: Resting the batter helps the flour hydrate and the leaveners activate. Five minutes pays dividends.

Alternatives

• Gluten-free: Use a 1:1 gluten-free flour blend and add 1 extra tablespoon of cornstarch.

  Check your baking powder is GF.

• Dairy-free: Swap buttermilk with oat milk + 1 tablespoon lemon juice, and use melted coconut oil or dairy-free butter.
• Egg-free: Replace each egg with 1 tablespoon ground flax + 3 tablespoons water (rest 5 minutes). Waffles will be slightly less crisp but still solid.
• Gingerbread edition: Add 1 tablespoon molasses and 1/2 teaspoon ground ginger; top with cinnamon whipped cream. Instant Christmas market energy.
• Peppermint bark vibe: Stir in 1/2 teaspoon peppermint extract and sprinkle crushed candy cane on warm pancakes/waffles with melted chocolate drizzle.

FAQ

Can I make the batter the night before?

Yes, but expect slightly less rise.

Mix dry and wet separately and store in the fridge. Combine in the morning for the best texture. If premixed, whisk briefly and consider adding 1–2 teaspoons milk to loosen.

How do I keep pancakes and waffles warm without sogginess?

Use a 200°F oven with a wire rack set over a sheet tray.

The air circulation preserves crisp edges while keeping everything warm for up to 30 minutes.

What’s the best oil for waffles?

Use a neutral, high-heat oil like canola, grapeseed, or avocado. It helps create thin, crispy walls inside the waffle grid. Butter alone tastes great but softens the crust.

Can I reduce the sugar?

Absolutely.

Cut it to 1 tablespoon or omit entirely if using sweet toppings. The structure won’t suffer, and the cinnamon still shines.

Why add cornstarch?

Cornstarch limits gluten development and absorbs moisture, giving pancakes tenderness and waffles that coveted crisp exterior. It’s the not-so-secret secret.

How do I get picture-perfect shapes for kids?

Use holiday cookie cutters as molds for pancakes: place metal cutters on the griddle, lightly grease, pour batter halfway, cook, then push out with a buttered spatula.

For waffles, trim edges and dust with “snow.” Festive, fast, done.

My Take

Christmas morning breakfast should be high-reward and low-drama. This batter nails both, flipping between fluffy pancakes and crunchy waffles like a culinary superhero. Set up a toppings station, let kids architect their stacks, and enjoy the chaos—with coffee, obviously.

IMO, the cinnamon-vanilla base plus a powdered sugar “snowfall” is all the holiday magic you need. And if anyone asks for seconds? That’s your standing ovation.