Stirring the Pot: Perfect Pancakes for Holiday Brunch 🥞🎄
Everyone needs a no-fail pancake recipe in their pocket
December 8, 2025
Hi everyone,
Today, I wanted to share a simple, staple breakfast recipe that you’ll never regret having in your back pocket during the holidays: Perfect Pancakes.
There are plenty of recipes out there, but this one delivers fluffy, tender pancakes speckled with vanilla beans and bursting with buttery flavor. You simply can’t beat a straightforward, well-made batter that’s cooked properly and finished with real maple syrup.
The secret to this recipe is simple: find the best ingredients, treat them with care, and you’ll end up with something delicious. If you have family or friends staying with you over the holidays, whip up a double batch in the morning, turn on your favorite festive playlist, and flip away as people wander in and out of the kitchen.
Though these pancakes are excellent all on their own, I like to set out an array of toppings to make mealtime extra special. Try blackberries, fresh raspberry sauce (recipe below), walnuts, pomegranate arils, full-fat Greek yogurt, or one of my favorites, pistachio butter.
One important note: check the ingredients on your maple syrup. If it’s made from corn syrup and food coloring, seek out 100 percent pure maple syrup instead; it will make your pancakes so much better.
Enjoy and Happy Holidays!
Perfect Pancakes with Fresh Raspberry Sauce
INGREDIENTS
Serves 4
For the Pancakes: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 2 large eggs, whisked 2 cups buttermilk or goat milk kefir 2 tablespoons 100 percent pure maple syrup, plus more for serving | 2 tablespoons unsalted butter, melted, plus more butter for serving 1 teaspoon vanilla bean paste 2 tablespoons avocado oil or ghee For the Fresh Raspberry Sauce: 1 pint fresh raspberries 1 tablespoon granulated sugar 1 tablespoon water 1 teaspoon lemon juice |
INSTRUCTIONS
For the Pancakes:
Sift the flour, baking powder, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the eggs, buttermilk, maple syrup, melted butter, and vanilla. Add the wet ingredients to the dry and whisk until almost smooth. Strain the pancake batter through a fine-mesh strainer.
Heat a large nonstick skillet over medium heat. Add the oil and tilt the pan to spread the oil around. Using a ¼-cup measure, drop about 4 portions of batter into the pan. Cook until bubbles start to form, about 3 minutes. Flip the pancakes and cook for 2 to 3 minutes more, or until golden brown.
Remove the pancakes from the pan and serve immediately with butter and maple syrup.
For the Fresh Raspberry Sauce:
Combine the raspberries, sugar, water, and lemon juice in a small saucepan. Cook over medium heat, stirring, until the raspberries break down, the sugar dissolves, and the sauce is heated through, 5 to 7 minutes. Remove from the heat.
Cool to room temperature to allow the mixture to thicken. Store in an airtight container for up to 5 days.
Equipment Used
Sifter
Medium bowls
Whisk
Glass measuring cup
Fine mesh strainer
Nonstick skillet
Spatula
Small saucepan
Recipe Tips
I recommend using a good full-fat European-style butter, like Kerrygold or Président. It really makes a difference.
Set your oven to 200ºF and use it as a warmer. Place finished pancakes on a sheet pan and keep hot until ready to serve.
For the raspberry sauce, if you prefer a smoother texture, press the cooled sauce through a fine-mesh strainer to remove seeds and any remaining pieces of fruit.
More Holiday Recipes
 Brussels Sprouts with Maple and Bacon |  Beef Tenderloin with Red Wine Sauce |  Really Creamy Potato Purée |
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