Cinnamon-sugar coated pancakes filled with a maple syrup & raspberry cheesecake mixture. These pancakes are rolled up and coated in powdered sugar and garnished with fresh pomegranate seeds.
Do you guys know what you are having for Christmas morning breakfast?
I kind of have a love-hate relationship with Christmas breakfast. Please, allow me to explain.
When we were little, my parents always made us eat breakfast before we could see what Santa brought and start exchanging/opening gifts. Waiting was sooooo hard as a little girl. Who am I kidding, it’s still hard!
We would all sit in the kitchen just looking into the room that had been magically filled with gifts for us to open. The waiting for the long process of breakfast to be over – that was the part I hated about Christmas breakfast.
But the love part? My mom always made sure we had the most delicious Christmas breakfast. It became tradition to have orange rolls, cinnamon rolls, and my mom’s famous Orange Julius (I’ll share the recipe soon, I promise!) And although Christmas breakfast was one of the most yummiest meals, it was so hard to fully process and taste everything because I was too anticipatory about giving out my presents and seeing what Santa had brought.
Now I’ve grown up a bit (or I’d like to think I have!), and the thing I anticipate the most? Christmas breakfast! Presents are still very exciting, but they can wait. Especially for the breakfast I have in mind for Christmas morning.
In fact, it’s this one I’m sharing right now. I thought I would give it a trial run to make sure it was, you know, worthy for Christmas morning. And oh is this such a worthy Christmas breakfast. The flavors are incredible, the meal is unique, and don’t those pomegranate seeds just scream Christmas?
I can’t wait to have these again!
- 1 and 1/2 cups white all-purpose flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 3 teaspoons white sugar
- 1 and 1/4 cup milk I used 1%
- 1 large egg
- 1/4 cup butter melted
- 2 ounces cream cheese
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup maple syrup
- Raspberry jam
- Cool Whip spray
- Fresh fruit I used a pomegranate
- 1/3 cup white sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter melted
- Powdered Sugar optional
- Combine the flour, salt, baking powder, and sugar. Mix and then add the milk, egg, and butter.
- Mix together. The batter will be lumpy, but just mix until all the ingredients are combined.
- Heat a pancake griddle or skillet on medium to medium-high heat and spray with cooking spray.
With hand mixers, beat the cream cheese, powdered sugar, vanilla extract, and maple syrup. Beat until no lumps remain and set aside. The filling will be like a slightly thickened syrup.
- In one bowl, combine 1/3 cup sugar with 1 tsp. cinnamon. Mix and set aside.
- In another bowl, melt the 4 tbsp. butter and set aside.
- Cook the pancakes until lightly browned on both sides. Remove and stick one side of the pancake in melted butter. Shake off the excess butter and then place the buttered side in the cinnamon-sugar mixture.Shake off the excess cinnamon sugar and then place on a plate with the cinnamon-sugar mixture touching the plate.
- Spread some jam down the middle, top with cool whip spray, and then spoon the filling mixture on top. Place some fresh fruit (I used pomegranate seeds) in the middle.
- Roll up the pancake and use a toothpick to hold it together.
- Optionally garnish with powdered sugar, more spray whip, and some more fresh fruit.
- Enjoy immediately