These Santa Hat Pancakes are made from thin red crepes folded into triangles and piped with whipped cream to resemble Santa’s hat. They bring color and cheer to any Christmas breakfast, whether you’re setting up a Santa Pancakes board or serving a simple holiday treat. Fast to make, easy to plate, and perfect for Christmas Pancakes fans.
The batter blends quickly and rests for better texture. Crepes cook in minutes and can be made ahead. Assembly is simple. The red crepe forms the hat, and whipped cream adds the trim and pom-pom. This works well for Christmas brunch, especially alongside other themed ideas like Donut Snowman.
Crepe batter has more milk than pancake batter. That keeps it thin enough to spread but soft enough to fold without tearing.
Resting the batter for 30 minutes helps eliminate bubbles and smooth out the texture. Each crepe uses about ¼ cup of batter, giving a manageable size and even cooking. They cool quickly and stack neatly if separated with parchment.
I prefer this over thicker mini pancakes because crepes fold cleaner and look more like hats. They also stay soft longer, which helps during assembly.
Whipped Cream Finishing Details
Whipped cream gives these their final look. It makes the brim and pom-pom, and adds texture to every bite.
Use chilled cream and a cold bowl. Beat until soft peaks form, then add powdered sugar and vanilla. Finish beating until stiff peaks hold. If it starts to look grainy, stop right away. It’s easy to overwhip.
I use a piping bag with a star tip, but a plastic bag with the corner cut also works. Just keep the whipped cream cold until ready to use.
For a second festive option, try pairing these with Gnome Cheesecake Fluff Cups.
Ingredient Choices That Matter
All-purpose flour supports the crepe structure. Cake flour breaks too easily. Whole milk adds the right level of moisture and browning. Skim milk works but gives a duller result.
Eggs hold the batter together and help with color. Red gel food coloring keeps the color vibrant without thinning the mixture. Liquid colorings weaken the texture.
Use vanilla extract in both batter and whipped cream for flavor consistency. Salt enhances all other flavors, even in small amounts.
To round out your spread, you can include Strawberry Cookie Pine Cones for a fruitier contrast.
Step-by-Step Cues That Keep It Clean
Crepes cook in about one minute per side. Edges should lift and center should firm up. Flip gently and don’t wait for browning.
Cool completely before folding. Fold in half, then again to make a triangle. Pipe a whipped cream brim along the wide base and a small rosette on top.
If crepes are warm, whipped cream will melt. Stack with parchment if prepping ahead. You can plate them cold or let them sit for a few minutes to soften.
These look sharp beside a White Christmas Wreath for a no-bake holiday centerpiece.
Serving, Variations, and Storage Tips
These serve best within a few hours of assembly. Store them in the fridge if needed, but avoid freezing once whipped cream is added.
To switch it up, use chocolate whipped cream. Add 2 tablespoons cocoa powder and increase sugar slightly. You can also place a strawberry slice inside each triangle before folding for extra texture.
Try rolling the crepe into a cone instead of a triangle for a standing Santa hat look. Just adjust the whipped cream accordingly.
Save This Recipe and Share Your Version
Pin this to your Santa Pancakes Breakfast Ideas or Christmas Brunch board so you don’t forget it. Quick, bright, and easy to prep the night before.
Let me know in the comments how yours turned out or if you tried a different variation. I’d love to hear what your family thought.
Santa’s Hat Crepes
Make Christmas morning special with these Santa Hat Pancakes made from thin crepes and fresh strawberries. Perfect for Christmas Pancakes fans and festive brunch lovers, this cute breakfast idea adds cheer to the table. Whether you’re serving Santa Pancakes for kids or styling a holiday breakfast board, these mini pancake Christmas treats are quick to make and full of holiday spirit. A fun twist on Santa Pancake classics for cozy Christmas breakfast moments.
Ingredients
- FOR THE RED CREPES
- 1 cup all-purpose flour
- 2 large eggs
- 1 ¼ cups milk
- 2 tablespoons melted butter (plus more for greasing)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- ¼ teaspoon red gel food coloring, or as needed
- FOR THE WHIPPED CREAM TRIM
- 1 cup heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- MAKE THE CREPE BATTER: In a blender or mixing bowl, combine the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt. Blend or whisk until smooth and no lumps remain. Add red food coloring and blend until the batter reaches a deep red color. Cover and refrigerate for 30 minutes to allow the batter to rest.
- COOK THE CREPES: Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter. Pour about ¼ cup of batter into the center of the pan, then tilt and swirl to spread into a thin, even circle. Cook for 1 minute, then flip and cook for 30 to 40 seconds more. Transfer to a plate and continue with the remaining batter. Let crepes cool completely before assembling.
- MAKE THE WHIPPED CREAM: In a chilled mixing bowl, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla, then continue beating until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip.
- ASSEMBLE SANTA’S HAT: Take one red crepe and fold it in half, then fold again to create a triangle. Pipe a strip of whipped cream along the bottom edge of the triangle to form the hat brim. Add a small rosette at the top point to resemble Santa’s pom-pom. Repeat with remaining crepes. Serve immediately or refrigerate until ready to serve.
Notes
Use gel food coloring for the most vibrant color without thinning the batter. For best texture, make sure the crepes are fully cooled before adding whipped cream. Crepes can be made up to 1 day in advance and stored stacked with parchment between layers.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 313Total Fat 16gSaturated Fat 10gUnsaturated Fat 6gCholesterol 91mgSodium 65mgCarbohydrates 34gFiber 1gSugar 8gProtein 7g
