I love pancakes. I make them all the time for dinner and for breakfast pretty often but I religiously make them for Christmas morning breakfast every year. Last year I got distracted by online shopping and burned the pancakes.
This year I shopped the online sales on Christmas Eve and made sure to thoroughly enjoy myself on Christmas day. This year I decided on red and green swirl cake batter pancakes.
These pancakes can be adapted to any holiday or birthday by changing the sprinkles stirred into the batter. I topped mine with whipped cream and crushed peppermint. I made a glaze as well but the pancakes don’t really need it. They’re already sweet enough. When I heated up the leftovers I topped it with maple syrup only.
1 1/2 cups plain flour
1 cup yellow cake mix
1 tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups buttermilk
1/2 cup milk
2 tbs butter, melted
1 tsp vanilla
1/3 cup sprinkles
- In a large bowl mix together the flour, cake mix, sugar, baking powder, baking soda and salt. In a small bowl whisk together the eggs, butter, buttermilk, milk and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the sprinkles.
- Heat a pan to medium high heat and scoop 1/3 cup of batter for each pancake and grill for 1-2 minutes on each side.
- Top with whipped cream and maple syrup.
adapted from Pennies on a Platter