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Stuffed mince pie pancakes served with ice cream

Stuffed mince pie pancakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Fill American-style pancakes with mincemeat for a seasonal treat. They're perfect for brunch over the festive period, or even an indulgent Christmas Day breakfast

  • Vegetarian
Nutrition: Per serving


  • 200g self-raising flour
  • 1½ tsp baking powder
  • 1 tbsp caster sugar
  • 3 large eggs
  • 25g butter , melted, plus extra for the pan
  • 200ml milk
  • oil , for the pan
  • 12 heaped tsp mincemeat (check the label if you're vegetarian)
  • 200ml double cream
  • 2 tbsp icing sugar , plus extra for dusting
  • 2 tbsp brandy
  • 2 shortbread biscuits , crumbled


  • STEP 1

    Combine the flour, baking powder, sugar and a pinch of salt in a bowl. Make a well in the centre and whisk in the eggs, butter and milk until smooth, then pour into a jug.

  • STEP 2

    Heat a knob of butter and a small drizzle of oil in a large frying pan. Pour in 8cm rounds of batter and spoon 1 heaped tsp of the mincemeat into the centre of each – you’ll need to do this in batches. Use a little batter to cover the mincemeat, then cook for 2 mins until golden. Flip and cook for 2 mins more, keeping the pancakes warm in a low oven while you cook the rest.

  • STEP 3

    Mix the double cream with the icing sugar and brandy. To serve, stack three pancakes on each plate and top with the brandy cream, some crumbled shortbread and a dusting of icing sugar.

Recipe from Good Food magazine, November 2019

Goes well with


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A star rating of 3 out of 5.2 ratings

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