Christmas Themed Breakfast Charcuterie Board Recipe
You will find me in my kitchen in September, with holiday music blasting while baking the best Christmas treats! Some of us need to start VERY early to have all the best recipes and ideas ready in time for the holiday rush. I had so much fun putting together today’s feast, as it involves some of my favorite things ever! This morning, I made a Christmas-themed breakfast charcuterie board with all the good stuff! And I have one very important question – are you team pancakes or waffles?
Why Will You Love this Recipe?
- Holiday Aroma: This spread left my entire house smelling like a giant gingerbread cookie! Nothing can measure up to the scent of holiday morning, so I added some gingerbread cookie spice into the batter for both waffles and pancakes.
- Nostalgic Feelings: Christmas morning breakfast screams a giant pile of waffles and pancakes, with various spreads and fresh fruit. I did just that – nothing fancy or groundbreaking, just a good old classic holiday breakfast served on one big board for the whole family to enjoy.
- Decorative Looks: I had a mini Christmas waffle maker with a reindeer pattern, so I used that, but a regular one will work, too. Also, I stocked pancakes on one pile and carved the last one with a gingerbread cookie cutter to fill them with syrup. It looks super cute! Don’t forget to sprinkle them with powdered sugar for winter vibes.
Recipe Variations
- Add French Toast: I made a smaller board, as I didn’t have my whole family over, but when making a large one – definitely add some French toast. It pairs with everything that is already on the board, so there are 0 reasons not to include it.
- Add More Savory Options: I only included some eggs, but again, for a larger board, go for different deli cuts and cheeses. I love to add goat cheese to go with jam, crisped-up bacon, sunny-side-up eggs, breakfast sausage, and some English muffins or Yorkshire puddings.
- Add Granola Bar: It’s a good idea to offer a healthier version of holiday breakfast, as well. In mason jars, serve some granola, Greek yogurt, chia seeds, and nuts, and add more fresh fruit. Keep every ingredient separate so everyone can mix what they prefer.
Tools You’ll Need
- Hand Mixer: To mix the egg whites.
- Whisk: To mix batter for both pancakes and waffles.
- Waffle Maker: You can use any you have on hand.
- Pancake Pan: To cook the pancakes.
- Non-Stick Pan: To make the omelet.
- Big Bowls: For mixing batter.
- Mini Bowls: To serve berries and eggs.
- Mini Jars: For serving syrups and spreads.
- Charcuterie Board: Use any size you fancy.
- Gingerbread Cookie Cutter: To carve the pancake.
FAQ
Can I Make Pancakes and Waffles In Advance?
Yes, just store them properly in airtight containers or zip-lock bags for up to 2 days in the fridge. However, they are both much more flavorful when served fresh, as they have a nice crispy crust.
Can I Make the Batter In Advance?
Yes, the batter for both pancakes and waffles will last in the fridge for up to 2 days. It will probably separate, but just whisk it vigorously again, and it will be good. Also, baking soda and powder could lose their strength, so add a tad more before cooking them.
Can I Freeze Lefovers?
Pancakes and waffles both freeze perfectly; just make sure to wrap them individually to prevent freezer burns. Go for plastic foil first, then toss them together in a freezer bag.
Can I Make it Gluten-Free?
Sure, just use any gluten-free flour you usually use. You can go for a blend of oat and almond flour for both pancakes and waffles, for instance. You will probably need to alter the liquids, though.
Can I Make it Completely Savory?
Of course, you can! Just ditch the sugar and gingerbread spice from the recipe and add more salt and herbs instead. You can include seeds, zucchini, spring onions, or finely diced peppers in the batter, as well.
Other Recipes You’ll Love
- Savory Zucchini Waffles
- Chocolate Waffles with Pancake Mix
- Flourless Protein Pancakes
- Red Velvet Pancake Tacos with Strawberries
- PBJ Breakfast Pancake Tacos
Christmas Themed Breakfast Charcuterie Board
Equipment
- 1 Whisk
Ingredients
For Pancakes
- 1 egg
- 3.5 oz all-purpose flour (+ 1 tbsp)
- 1 ½ tbsp oil
- ⅖ cup milk
- 1 tsp baking powder
- 1 oz brown sugar
- ½ tsp gingerbread spice
For Waffles
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp brown sugar
- 1 tbsp vanilla sugar
- ½ tsp gingerbread spice
- 1 egg
- ¼ cup oil
- 1 cup milk
- 1 tsp vanilla extract
For Omelet
- 4 eggs
- 1 tbsp butter
Additionally
- 1 cup blueberries
- 1 cup blackberries
- 3 tbsp date syrup
- 3 tbsp Lotus Biscoff spread
- 3 tbsp hazelnut spread
- 2 tbsp powdered sugar (for dusting)
Instructions
For the Pancakes
- In a bowl, mix eggs until foamy. Add milk and oil and combine.
- Add all the dry ingredients: flour, baking powder, brown sugar, gingerbread spice, and a pinch of salt.
- Whisk everything until smooth and lump-less. You’re aiming for a consistency similar to heavy cream. I needed to add one more tablespoon of flour to achieve it.
- Heat the pancake batter over the highest heat, then bring the temperature down to medium. With a ladle, pour the pancake batter. I like to bake each pancake individually, as they hold a better shape like that.
- Flip the pancakes when they start to bubble on top. Bake them on the other side for 45 seconds or so, depending on how strong your stovetop is.
For the Waffles
- Divide whites and yolks and mix whites until stiff peaks. Set it on the side. To the bowl with yolks, add all the wet ingredients: milk, oil, and vanilla extract.
- In a larger bowl, marry all the dry ingredients: all-purpose flour, brown sugar, vanilla sugar, baking soda, baking powder, gingerbread spice, and a pinch of salt. Make a dent in the middle for wet ingredients and pour them in.
- With a whisk or mixer (set at the lowest speed), fuse everything until it is smooth and thick. It should be thicker than a pancake batter – able to drip from a spoon, but slowly.
- Now, add egg whites and fold them into the batter carefully.
- Heat up your waffle maker and coat it in oil. I recoat it after every 2-3 pieces, so they come out smoothly.
- Depending on the size of your waffle maker, pour the batter in. I went with approximately half of a ladle. Bake them until golden in color; mine took about 5 minutes for each piece.
For the Omelet
- In a cold, non-stick pan, add butter and whisked eggs with some salt.
- Turn the heat on the stovetop to medium and let it warm up a bit. With a silicone spatula, fold eggs to the middle when you see the bottom is starting to cook.
- Remove the eggs from the heat when they still look slightly undercooked, silky, and glossy. They will finish cooking in their own heat.
Assemble the Board
- With a gingerbread cookie cutter, carve one pancake in the middle. Pile them up in the middle of a board and save the gingerbread one for the top.
- Around the edge of the board, arrange the waffles. Sprinkle powdered sugar all over pancakes and waffles.
- In tiny jars, transfer your favorite toppings. I served hazelnut spread, date syrup, and Lotus Biscoff cream. I used smaller bowls for fruit – I went with blueberries and blackberries.
- In another bowl, serve eggs.
- Fill gingerbread man on the top of pancakes with syrup. Serve immediately and enjoy!
