The Ultimate Giant Mince Pie Pancake (A Christmas Morning Breakfast Miracle!)

Imagine combining the cozy, spiced magic of a traditional Christmas mince pie with the fluffy, comforting texture of a buttermilk pancake. Now, imagine making it in one single pan, slicing it like a cake, and serving it warm with dollops of rich clotted cream. That, my friends, is the festive genius of this Giant Mince Pie Pancake. It is the absolute perfect solution for a special Christmas morning breakfast that feels indulgent but takes almost no effort.

I promise you, bringing this golden, steaming pan to the breakfast table is a moment of pure joy. Drizzled with maple syrup and topped with luxurious clotted cream, it’s a breakfast that tastes like celebration. It’s warm, spiced, sweet, and incredibly satisfying—the perfect fuel for a day of festivities.

Get ready to start a delicious new holiday tradition. This is the breakfast that will have everyone cheering before the presents are even opened.

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Why This Will Be Your New Favorite Christmas Morning Breakfast!

You are going to be completely obsessed with how easy and festive this one-pan breakfast is. It’s a holiday winner for so many reasons:

• Stress-Free “One-Pan” Wonder: Forget standing over a griddle flipping dozens of pancakes. You pour the batter into one pan, start it on the stove, and finish it in the oven. Easy!
• The Taste of Christmas: The combination of brandy-soaked dried fruit, almonds, and buttermilk creates a flavor profile that screams “holidays” without being as heavy as a traditional mince pie.
• Incredibly Fluffy & Tender: Thanks to the buttermilk and the whisked eggs, this pancake puffs up beautifully in the oven, creating a texture that is light, airy, and cake-like.
• Feeds a Crowd Fast: Slicing this giant pancake into wedges makes serving a hungry family on Christmas morning quick and equitable. No one has to wait for the second batch!
• Decadent Toppings: Serving this with traditional clotted cream and maple syrup elevates it from a simple breakfast to a gourmet holiday treat.

Recipe Snapshot

Your Shopping List for This Festive Feast

This recipe uses pantry staples elevated by a few special holiday ingredients.

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→ For the Giant Pancake Batter

• 125g self-raising flour → The base for a nice rise.
• 65g ground almonds → Adds moisture, a lovely nutty flavor, and a tender crumb similar to a frangipane.
• ½ tsp bicarbonate of soda & ½ tsp baking powder → For maximum fluffiness and lift.
• 2 large free-range eggs → Whipped with sugar to create volume.
• 2 tbsp granulated white sugar → Just enough sweetness to brown the edges.
• 250g buttermilk → The secret to a tender, tangy, and super-fluffy pancake.
• 3 tbsp butter → Divided. Used in the batter and for frying to get that golden crust.
• 3 tbsp brandy-soaked mixed fruit → This is your “mincemeat” element. It adds chewy, boozy, spiced sweetness.

→ For the Decadent Toppings

• 6 tsp Cornish clotted cream → The ultimate luxury topping. Its thick, rich texture is perfect against the warm pancake.
• Canadian maple syrup → For drizzling.

Let’s Make Christmas Breakfast! Your Step-by-Step Guide

Ready to win Christmas morning? This recipe comes together in a flash so you can get back to the fun.

Part 1: Mix the Batter

1. Preheat: Preheat your oven to 180°F fan (350°F/Gas Mark 6).
2. Mix Dry Ingredients: In a medium bowl, whisk together the self-raising flour, ground almonds, bicarbonate of soda, and baking powder. The almonds add such a lovely texture here!
3. Whip the Eggs: In a separate large bowl, use an electric whisk to beat the eggs and sugar together until they are pale, light, and fluffy. This incorporates air for a lighter pancake.
4. Combine: Gently whisk the buttermilk into the egg mixture. Melt 2 tablespoons of the butter and whisk that in as well.
5. Fold: Add the dry ingredients to the wet ingredients and fold gently. Be careful not to overmix—a few lumps are fine! Finally, fold in the brandy-soaked mixed fruit.

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Part 2: Cook, Flip, and Serve

6. Stovetop Start: Heat the remaining 1 tablespoon of butter and a splash of oil (to prevent burning) in a large non-stick ovenproof pan (like a skillet) over medium-high heat.
7. Initial Cook: Pour the batter into the hot pan and smooth it out. Cook for 5-6 minutes. You are looking for bubbles to form on the surface and the edges to look set.
8. Oven Finish: Transfer the pan directly into the preheated oven. Bake for another 10 minutes, or until the pancake is puffed up, golden brown, and cooked through in the center.
9. Serve: Remove from the oven. Carefully flip the giant pancake onto a serving plate (or serve straight from the pan for a rustic look). Cut into six wedges. Top each warm wedge with a dollop of clotted cream and a generous drizzle of maple syrup.

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Giant Mince Pie Pancake

This one-pan Giant Mince Pie Pancake is the ultimate Christmas morning breakfast! Fluffy, almond-scented batter studded with brandy-soaked fruit is baked to golden perfection and served with clotted cream.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Breakfast, Brunch

Cuisine: American Fusion, British

Calories: 308

Ingredients Equipment Method Notes

Ingredients

  

• 125 g self-raising flour
• 65 g ground almonds
• 1/2 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 2 large free-range eggs
• 2 tbsp granulated white sugar
• 250 g buttermilk
• 3 tbsp farmhouse British butter divided
• 3 tbsp brandy-soaked mixed fruit
• 1 tbsp oil for frying
• 6 tsp Cornish clotted cream for serving
• as needed Canadian maple syrup for serving

Equipment

• Large non-stick ovenproof pan
• Electric Whisk
• Mixing Bowls

Method

 

Prepare the Batter

1. Preheat the oven to 180°C fan (350°F). In a bowl, whisk together the flour, ground almonds, bicarbonate of soda, and baking powder.
2. In a separate bowl, whisk the eggs and sugar with an electric whisk until light and fluffy. Gently whisk in the buttermilk. Melt 2 tbsp of the butter and whisk this in as well.
3. Fold the dry ingredients into the wet mixture (be careful not to overmix). Gently fold in the brandy-soaked mixed fruit.

Cook and Bake

1. Heat the remaining 1 tbsp butter and 1 tbsp oil in a large non-stick ovenproof pan over medium-high heat.
2. Pour in the batter and cook on the stovetop for 5-6 minutes until bubbles form on top and edges look set.
3. Transfer the pan to the oven and bake for 10 minutes until puffed and golden.
4. Flip onto a plate. Cut into six wedges. Serve each with a dollop of clotted cream and a drizzle of maple syrup.

Notes

Ovenproof Pan: Ensure your pan handle is oven-safe before starting. Cast iron works beautifully.

Don’t Overmix: To keep the pancake fluffy and tender, stop mixing as soon as the dry ingredients are incorporated.

Alcohol-Free Option: Swap brandy-soaked fruit for regular dried mixed fruit soaked in hot orange juice or tea.

WiseRecipes’ Top Tips for Pancake Perfection

These simple secrets will ensure your Christmas breakfast is stress-free and delicious.

1. Use an Ovenproof Pan. This is crucial! Make sure your handle can withstand the oven heat. Cast iron skillets are perfect for this, as they conduct heat evenly and create a beautiful crust.
2. Don’t Overmix. When combining the wet and dry ingredients, stop as soon as the flour streaks disappear. Overmixing develops gluten and will make your pancake tough instead of fluffy.
3. Whip the Eggs Well. Don’t skip the step of beating the eggs and sugar until fluffy. This mechanical leavening works with the baking powder to give you that impressive, sky-high rise.
4. Customize the Fruit. If you don’t have brandy-soaked fruit, you can use regular dried fruit (raisins, sultanas, currants) and perhaps add a teaspoon of mixed spice or cinnamon to the batter for that festive flavor.
5. Serve Immediately. Like a soufflé, this giant pancake is most impressive right out of the oven when it is puffed and steaming. Have your toppings ready to go!

Keep It Fresh! Storing Your Leftovers

If you happen to have leftovers (unlikely on Christmas!), they store surprisingly well.

• Refrigerator: Store leftover wedges in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat slices in the microwave for 30-60 seconds, or pop them in a toaster oven to crisp up the edges again.
• Freezing: You can freeze individual slices separated by parchment paper. Reheat directly from frozen in the toaster or oven.

FAQs: Your Giant Pancake Questions, Answered!

What is clotted cream? Can I use something else?

Clotted cream is a thick, silky, yellow cream with a high fat content, traditionally served with scones. It has a unique, nutty, cooked milk flavor. If you can’t find it, mascarpone cheese or whipped heavy cream are delicious alternatives.

Can I make the batter the night before?

Because this recipe relies on baking soda and buttermilk reacting, it’s best to mix the batter right before cooking. However, you can weigh out your dry ingredients and mix your wet ingredients (except the leavening) separately the night before to save time.

Can I make this without alcohol?

Absolutely. You can swap the brandy-soaked fruit for regular dried mixed fruit. To keep the moisture and flavor, you could soak the fruit in hot orange juice or Earl Grey tea for 10 minutes before draining and adding to the batter.

What if I don’t have buttermilk?

You can make a quick substitute! Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill to the 250ml line with regular milk. Let it sit for 5-10 minutes until it curdles slightly, then use as directed.

Final Thoughts: A Joyful Start to the Day

There is something so special about a breakfast that feels like a gift in itself. This Giant Mince Pie Pancake is a celebration of the season—warm, sweet, spiced, and designed for sharing. It’s the perfect way to gather everyone around the table before the busy day begins. I hope this recipe brings a little extra magic to your Christmas morning. Merry Christmas and happy cooking!