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'Mince pie' pancakes recipe

'Mince pie' pancakes recipe

2 ratings

If you love the spicy, fruity flavours of mince pies, you'll love this super-easy pancake recipe that makes a healthier festive treat, but there's no need to save this pancake recipe for Christmas! Sprinkle and drizzle with whatever topping you fancy, but we've chosen icing sugar and maple syrup. See method

  • Makes 16
  • Takes 40 minutes
  • 127 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • 300g self-raising flour
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • 3 tbsp light brown soft sugar
  • 375ml semi-skimmed milk
  • 1 egg, beaten
  • 2 tsp vanilla extract
  • 100g sultanas, roughly chopped
  • 3 tbsp Italian mixed peel
  • 1 tbsp vegetable oil
  • icing sugar, to serve (optional)
  • maple syrup, to serve (optional)
Low in saturated fat and a source of calcium

Each serving contains

  • Energy

  • Fat

    2g 3%
  • Saturates

    1g 3%
  • Sugars

    9g 10%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 23.4g Protein 3.3g Fibre 1.2g


  1. Mix the flour, spices and sugar in a large mixing bowl and make a well in the centre. Pour the milk and egg into a jug, then whisk with the vanilla. Slowly whisk into the dry ingredients to make a smooth batter. Stir in the sultanas and mixed peel.
  2. Heat a large, nonstick frying pan over a medium- low heat and brush with a little vegetable oil. Working in batches, spoon in tablespoons of batter to make roughly 7-8cm pancakes. Fry for 1-2 mins until bubbles appear on the surface and the edges are beginning to set, then flip and cook for a further 1 min or until puffed up and golden on both sides. If making ahead, transfer cooked pancakes to trays lined with baking paper for quick cooling (or, if you want to eat the pancakes straightaway, cover with foil to keep warm).
  3. Repeat with the remaining batter, stirring between batches as the fruit will sink on standing. Brush with a little more oil every few batches. If making ahead, freeze the pancakes on the trays for 1 hr until solid, then transfer to freezer bags or containers. Serve dusted with icing sugar and drizzled with maple syrup, if you like.

Tip: You can make these ahead and freeze for up to 6 weeks. To defrost, microwave in batches for 1 min-1 min 30 secs, or cover with foil on a tray and bake at gas 4, 180°C, fan 160°C for 10-12 mins, or pop in the toaster. Make the batter the night before and chill. If it thickens too much on standing, loosen with a splash of milk

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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