Breakfast/Brunch/ Recipes

Funfetti Pancakes – Homemade Recipe

 

Funfetti Pancakes

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

Funfetti Pancakes

Print

Homemade Funfetti Pancakes


  • Author: Karlynn Johnston
  • Prep Time: 5 min
  • Cook Time: 3 min
  • Total Time: 8 min

Description

A perfect back to school breakfast treat, homemade Funfetti pancakes!

Ingredients

  • 2 1/2 cups of flour
  • 1 tsp 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

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”.

Nutrition

  • Serving Size: 4

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2 Comments

  • Reply
    angela hammill
    March 26, 2017 at 2:19 pm

    birthday pancakes for my kids every yr

  • Reply
    Jan Shechosky
    August 10, 2016 at 9:50 pm

    Shawna – just what the doctor ordered for students!

  • Reply
    GraceGodfrey
    March 26, 2016 at 7:20 pm

    This is the second yeare in a row that I’ve used this recipe for my son’s pancake birthday party. The guests always rave about the pancakes – they are the best! I made 2 batches and we didn’t have a single one left over! Thanks!

    • Reply
      thekitchenmagpie
      March 27, 2016 at 2:40 pm

      GraceGodfrey He’s ADORABLE!! Happy birthday to him, thanks for sharing the photo! <3 

  • Reply
    KitchenMagpie
    June 11, 2014 at 2:59 pm

    PenguinBagCo You are so very welcome!

  • Reply
    Kendra Kunihiro
    April 13, 2014 at 6:42 am

    I bet you don’t even have a boat!

    • Reply
      thekitchenmagpie
      April 13, 2014 at 2:30 pm

      @Kendra Kunihiro Oddly enough, yes we do have a boat out at the lake. Hope you give the recipe a whirl, thanks for stopping by!

  • Reply
    Melanie Harmsma
    April 11, 2014 at 10:41 pm

    Whole wheat pancakes every Saturday lunch with fruit and cottage cheese and fake syrup (because my 4 kids will suck back a container of the real stuff every two weeks)

  • Reply
    Rob Kate Wigmore
    April 11, 2014 at 10:07 pm

    Waffles. With some icing sugar on top. That’s it. Mmmm.

  • Reply
    Rona Labiuk
    April 11, 2014 at 9:24 pm

    Waffles yummy

  • Reply
    Sabine Dumdei Vanderkley
    April 11, 2014 at 9:19 pm

    pancakes! especially cinnamon roll ones (altho I am waiting until my bday for those!)

  • Reply
    Mara Erickson
    April 11, 2014 at 9:16 pm

    When they look like that, do I have to chose one over the other????? Pancakes on Saturday, waffles on Sunday. Everyone wins!

  • Reply
    Sandi Funk
    April 11, 2014 at 9:13 pm

    totally the pancakes. how fun are those?

  • Reply
    The Kitchen Magpie
    April 11, 2014 at 9:05 pm

    Oh those sound good! Like something I should make soon!

  • Reply
    James Lori Shipley
    April 11, 2014 at 9:03 pm

    Wzffles but apple cinnamon for me!

  • Reply
    Cindy Huery
    April 6, 2013 at 2:39 pm

    I didn’t get the sprinkles right, so they made that burning sugar smell when I flipped them. But they were still really yummy.

  • Reply
    The Kitchen Magpie
    April 6, 2013 at 2:26 pm

    That sucks! What went wrong?

  • Reply
    Cindy Huery
    April 6, 2013 at 2:25 pm

    I had an epic fail of these for first day of school in September. Not sure what I did wrong. They tasted great though.

  • Reply
    Deb McKay
    April 6, 2013 at 2:17 pm

    … Other than that, I need to update my blog and work on filling a card order.

  • Reply
    Deb McKay
    April 6, 2013 at 2:09 pm

    hmmm chai… good idea!

  • Reply
    chymer
    November 29, 2012 at 7:40 am

    Just made these tonight for my kids as a special treat, used self rising flour instead, softened butter, and whole milk. They turned out fantastic and I am very pleased that I didn’t have to resort to using a boxed mix (hungry jack) or the recipes that use Cake mix.  Thank you for the recipe!

  • Reply
    mjskit
    October 12, 2012 at 2:54 pm

    These do look like a lot of fun and the recipe makes a beautiful pancake! I’m sure it’s delicious as well!

  • Reply
    Kelly Soper
    September 6, 2012 at 5:14 am

    I am making these in the morning for my daughters first day of preschool! Instead of blueberries and sprinkles I am using colored mini chocolate chips.

  • Reply
    Noreen Robinson Aitken
    September 5, 2012 at 10:55 pm

    Those look good!

  • Reply
    Sneh
    September 5, 2012 at 1:59 am

    This is delightful!!

  • Reply
    Sarah Spensley
    September 3, 2012 at 9:22 pm

    Just took a look, this looks super yummy. Also, I remember Karlynn!

  • Reply
    ACanadianFoodie
    September 1, 2012 at 7:52 pm

    Good for you! Homemade is always better – and these sound delicious! The amount of sprinkles you would need to make an impression would be so small (thankfully) and would be  like fireworks on a plate! Happy kids for first day of school. Oh – my favourite time of year!

    :)V

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