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Eloise's Roome Service Christmas Pankcakes

Fluffy pink strawberry pancakes topped with creamy whipped mascarpone or stabilized whipped cream, crushed candy canes, and a dusting of powdered sugar. A festive, fun, and elegant Christmas breakfast inspired by Eloise at The Plaza.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

For the Pancakes
  • 1½ cups All-purpose flour
  • 2 tbsp Granulated sugar
  • 2 tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Salt
  • 1¼ cups Buttermilk or milk + 1 tbsp lemon juice or white vinegar
  • 1 Large egg
  • 2 tbsp Unsalted butter melted, plus more for cooking
  • 1 tsp Vanilla extract
  • 2 tbsp Pink sprinkles and/or pink sanding sugar plus extra for topping
For the Stabilized Whipped Cream
  • 1 cup Heavy whipping cream chilled
  • 2 tbsp Powdered sugar
  • 1 tbsp Instant vanilla pudding mix or 1 tsp cornstarch
Toppings
  • Crushed candy canes
  • Extra pink sprinkles or pink sanding sugar
  • Powdered sugar for dusting
  • Warm maple syrup or white chocolate sauce optional

Equipment

  • Mixing bowls
  • Whisk & spatula
  • Measuring cups & spoons
  • Nonstick skillet or griddle
  • Electric mixer or hand whisk

Method
 

  1. Mix the Dry Ingredients
    In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. Combine the Wet Ingredients
    In another bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
  3. Make the Batter
    Pour the wet ingredients into the dry ingredients and stir gently until combined. Don’t overmix, a few lumps are perfectly fine and keep your pancakes light.
    Fold in the pink sprinkles for that signature Eloise sparkle.
  4. Cook the Pancakes
    Heat a nonstick skillet or griddle over medium heat and lightly butter it.
    Pour about ¼ cup of batter per pancake onto the surface.
    Cook until bubbles form on top and the edges begin to look set (about 2–3 minutes).
    Flip and cook another 1–2 minutes until golden brown and fluffy.
  5. Make the Stabilized Whipped Cream
    In a chilled mixing bowl, beat together the heavy whipping cream, powdered sugar, and instant vanilla pudding mix (or cornstarch) until stiff peaks form.
  6. Assemble Eloise’s Dreamy Stack
    Stack your pancakes high on a pretty plate.
    Add a generous swirl of stabilized whipped cream on top, sprinkle with crushed candy canes and extra pink sprinkles, and dust lightly with powdered sugar for that snowy Christmas morning effect.