On slow December mornings, I love flipping a batch of Reindeer Pancakes to make breakfast feel instantly festive.
I use my favorite pancake mix, then pipe quick chocolate antlers right on top, press on candy eyes, and finish with a tiny red nose.
They’re playful, fluffy, and come together fast. They are perfect for Christmas pajama brunch or a cozy snow-day breakfast.
Yield: 10–12 small pancakes (about 4 inches)
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes
Difficulty: Easy (kid-helper friendly)
Ingredients
- pancake mix (plus eggs & milk as package directs)
- candy eyes
- red candies (mini or regular M&M-size both work)
- chocolate chips (for melting/piping)
- butter or oil for the pan
Helpful Extras
- nonstick griddle or nonstick skillet
- piping bags or zip-top bags (snip a tiny tip)
- silicone spatula
- syrup for serving
Step-by-Step Instructions
1) Mix batter.
Prepare pancake mix according to the package directions using eggs and milk. Rest the batter 2–3 minutes to relax bubbles.
2) Preheat & grease.
Warm a nonstick griddle over medium heat and lightly coat with butter or oil.
3) Cook pancakes.
Spoon small rounds (about ¼ cup each). Cook until bubbles form and edges look set; flip with a silicone spatula and cook until golden. Transfer to a warm plate.
4) Melt & pipe antlers.
Microwave chocolate chips in 15-second bursts, stirring smooth. Transfer to a piping bag (or zip-top bag). Pipe two quick antlers on each pancake—short trunk lines with little branches.
5) Add eyes & nose.
While the chocolate is still soft, press on candy eyes and a red candy nose. Serve warm with syrup.
Pro Tips
- Even browning: Keep the griddle at medium; too hot and the outsides burn before the centers cook.
- Smooth antlers: If the chocolate chips thicken, re-warm for 5–10 seconds and knead the bag to smooth.
- Stick-ability: Press candy eyes and the red candy into chocolate while it’s still glossy so they adhere.
- Keep warm: Hold cooked pancakes on a sheet pan in a 200°F oven while you decorate the rest.
Variations
- Mini reindeer: Make silver-dollar pancakes for bite-size brunch boards.
- Gluten-free: Use a GF pancake mix.
- Dairy-free: Swap in almond or oat milk and use oil for cooking.
- White-chocolate antlers: Melt white chocolate chips for a snowy look.
Make-Ahead & Storage
Pancakes are best fresh, but you can par-cook them (flip as soon as bubbles form, then remove) and finish to order. Leftovers keep 1–2 days in an airtight container; reheat in a toaster or 325°F oven. Pipe antlers and add candies after reheating so everything stays crisp.
Printable Recipe Card
Reindeer Pancakes
Yield: 10–12 pancakes | Prep: 10 min | Cook: 10–12 min | Total: 20–25 min
Ingredients
- pancake mix (+ eggs & milk as needed)
- candy eyes
- red candies
- chocolate chips (for piping)
- butter or oil
Directions
- Mix pancake mix with eggs and milk per package instructions.
- Cook on a nonstick griddle with a little butter or oil; flip when bubbles form.
- Melt chocolate chips and pipe antlers using a piping bag.
- Press on candy eyes and a red candy nose while chocolate is soft. Serve warm with syrup.
FAQ
Can I make the antlers with syrup or frosting instead of chocolate?
Chocolate sets firm and holds the candies best. Syrup will run; frosting works in a pinch but won’t set as solidly.
Do the candies melt on warm pancakes?
If the pancakes are very hot, the chocolate can soften. Let them cool 1–2 minutes before decorating, then serve immediately.
What if I don’t have candy eyes?
Pipe tiny dots of melted white chocolate and add mini chocolate chips as pupils—or use small dots of vanilla frosting.
How do I keep pancakes warm while I decorate?
Hold finished pancakes on a sheet pan in a 200°F oven, loosely tented with foil to prevent drying.
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