Mincemeat Pancakes with Orange Butter Sauce

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These Mincemeat Pancakes with Orange Butter Sauce are the perfect Christmas Breakfast!

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins

Mincemeat pancakes



  • 300 ml milk (half fat or full fat)
  • 6 heaped tbsp mincemeat
  • 225 g self-raising flour*
  • 1 tsp baking powder
  • 3 tbsp light brown muscovado sugar
  • 1 egg
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 tbsp vegetable oil or coconut oil

Orange topping:

  • 200 g golden caster sugar (you can replace with soft light-brown sugar for a darker caramel-flavour sauce)
  • 1 tbsp orange zest
  • 60 ml water (or you could use 30ml water and 30ml orange juice for a stronger flavour)
  • 120 g butter chopped
  • 3 oranges peeled and segmented (use a knife to do this so you can cut the orange segments out)


  • Whipped cream (optional)


  • Orange sauce: Place the sugar, water and orange zest in a pan and bring to the boil, let it bubble and froth for 1 minute on a medium heat, then turn down the heat to low and stir in the butter until melted. Leave on a very low heat until ready to serve.
  • Next make the pancakes. Place the milk and mincemeat in a large bowl and stir to combine. Add the flour, baking powder, sugar, egg, vanilla extract and salt. Use a balloon whisk to mix until combined.
  • Pour ¼ tbsp. oil in a large skillet, then wipe around with a kitchen towel to cover the pan. Heat the pan on a medium heat until hot. Pour in enough mixture to make three pancakes (approx. ¼ cup of mix per pancake). Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm (about 1-2 minutes). Cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture – oiling the pan each time – until all the pancakes are cooked (you can keep the pancakes warm in a very low oven whilst you’re making each batch).
  • To assemble, stack 3 pancakes on each plate. Top each stack orange segments, butter sauce and whipped cream.

Recipe Notes

* replace with 1 + 3/4 cups all-purpose flour plus an extra 2 tsp baking powder if you haven’t got self-raising flour (meaning you’ll be using 3 tsp baking powder altogether).

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