Homemade Funfetti Pancakes

 

funfetti

There are few truths in this world that I can truly say I will stick to resolutely, but this recipe definitely covers one of them.

I will never feed my children cake batter in the morning and then send them off to school.

I’m sure by this sentence you are scratching your head and wondering what the heck I am talking about – which means it’s no different from any other day here on The Kitchen Magpie.

I’ll explain in my usual round about, rambling way.

Funfetti is the latest cake craze out there and everything made with Funfetti cake mix (by Pillsbury) is all over the place.  Bright, colorful and fun, it looks like a good time on a plate. I couldn’t even tell you if it’s carried here on Canadian grocery shelves but that’s merely because I haven’t looked for it at all.

Now on to the reason why I vow I won’t feed my children cake mix in the morning. I loved the idea of Funfetti pancakes but shuddered in absolute horror at the thought of cake mix for breakfast. But let me be perfectly clear on one matter.

Cake mix for breakfast. Not cake. My home-made cake for breakfast and I get along like milk and cookies. Which by the way, is also an excellent breakfast. Cake mixes, on the other hand, have hydrogenated oil and other additives that my home-made cakes simply don’t. Not that I don’t use cake mixes, such as my Canada Day Cake, but they are for hurried, last-minute baking. Hey, we’re only human. I’d really like to ask cake mix manufacturers to take out the dang hydrogenated oil, though.

The thought of sending my kids to school with a bellyful of cake mix doesn’t float my boat. So I decided to make my own fun version of the pancakes from my absolute favorite pancake ever, my Blueberry Greek Yogurt pancakes.

Ingredients Needed:

2 1/2 cups of flour
1tsp salt
2 tbsp baking powder
1 tsp baking soda
4 tbsp white sugar
2 egg
2/3 cup of half & half/coffee cream
1 1/3 cup of water
1/2 cup of Greek yogurt
4 tbsp melted butter
2 tsp vanilla
2 cup of fresh blueberries
1/2 cup sprinkles

Take all of your dry ingredients and sift them together well.

In a small cup, combine the cream,water,yogurt, vanilla, cooled melted butter and beaten egg.

Make a well in the dry ingredients and pour the liquid ingredients into the well.

Mix until almost combined, then add in the blueberries, stir until the dry ingredients are just mixed in.

My advice for the sprinkles is to add them in with each pancake, so the colors don’t run all over the place.

To cook them, spread them out on the oiled griddle with the back of your spoon, the batter is thick and you will need to manually make them into circles rather than just letting a runny batter do its normal thing.

Flip the pancakes when you see a few bubbles on the top but more importantly, when you see that the edges are well cooked.This is a thick batter so the bubbles are not the most important sign of “flip time”.

These are still a rich, decadent treat for the morning, but instead of chemicals and artificial taste, we have decadence from butter and cream, Greek yogurt and blueberries. I’d rather have all these lovely, real ingredients any day.

These are a perfect treat for the first day of school! What better way to cheer everyone up (I’m that rare breed who wants the kids at home and hates sending them back to school) than to have pancakes with little confetti! You know they are getting some fruit and protein from that Greek Yogurt and they have a colorful, fun start to their day!

Happy Cooking everyone! I am going to be up early Tuesday morning and send the kids off to school with a bellyful of these!

Love,

Man, Did That Summer Fly By Magpie

 

Homemade Funfetti Pancakes
A perfect back to school breakfast treat, homemade Funfetti pancakes!
Author:
Recipe type: breakfast
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2½ cups of flour
  • 1tsp salt
  • 2 tbsp baking powder
  • 1 tsp baking soda
  • 4 tbsp white sugar
  • 2 egg
  • ⅔ cup of half & half/coffee cream
  • 1⅓ cup of water
  • ½ cup of Greek yogurt
  • 4 tbsp melted butter
  • 2 tsp vanilla
  • 2 cup of fresh blueberries
  • ½ cup sprinkles
Instructions
  1. Take all of your dry ingredients and sift them together well.
  2. In a small cup, combine the cream,water,yogurt, vanilla, cooled melted butter and beaten egg.
  3. Make a well in the dry ingredients and pour the liquid ingredients into the well.
  4. Mix until almost combined, then add in the blueberries, stir until the dry ingredients are just mixed in.
  5. My advice for the sprinkles is to add them in with each pancake, so the colors don’t run all over the place.
  6. To cook them, spread them out on the oiled griddle with the back of your spoon, the batter is thick and you will need to manually make them into circles rather then just letting a runny batter do its normal thing.
  7. Flip the pancakes when you see a few bubbles on the top but more importantly, when you see that the edges are well cooked.This is a thick batter so the bubbles are not the most important sign of “flip time”.

 

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