Add sprinkles, and they will come.
The amount of pancakes, waffles and bagels we go through in this house is unimaginable. Every week Dan is amazed how fast the massive grocery haul disappears by the end of week. As expensive as it is to feed a family of five, I try my best to recreate a few of their favorite breakfast items from scratch (even if they have added sugar) to feel better about what they are consuming on a regular basis!
Whipping up a massive batch is essential to stocking up your freezer making your time in the kitchen worth while!
**This recipe yields approximately 4-5 dozen mini pancakes, once they cool place them in a single Layer in a freezer friendly zip-loc bag and layer parchment paper in-between each layer to prevent them sticking together. When you want them, just pull them out and microwave until warmed through (1-2 minutes max!)
This is such a delicious pancake recipe that creates fluffy, buttery pancakes. Feel free to add your own mix-ins!
Ready to flip some flapjacks?
In a large bowl, whisk together all of the dry ingredients. Add buttermilk, eggs, vanilla and melted cooled butter and stir together until batter is combined and only small lumps exist. GENTLY fold in the sprinkles, just barely. They will start to seep color so do not stir aggressively, just a few folds and let it SIT until you are ready to scoop. Let the batter be uninterrupted 🙂
Heat non-stick pan over medium, with either a teaspoon of butter or a spritz of nonstick spray …
Using a cookie scoop (roughly 1 1/2 Tablespoons) dollop pancake batter onto skillet and press down slightly for mini circles. Once air bubbles pop in the middle of the pancake, flip over for an additional 30-45 seconds. Remove from skillet and let cool on cooling rack.
If freezing pancakes – see note above (**)
Pile them up high and drizzle with syrup, dip into yogurt or just enjoy alone. Your entire family will be sure to love this pancake recipe, and feel free to skip the sprinkles and add blueberries or chocolate chips!
