Description
These Birthday Cake Pancakes are as delicious as they're pretty! They have a light and fluffy texture and a classic vanilla cake flavor. They're really simple, easy to make, and freezer-friendly!
Ingredients
- 2 cups all-purpose flour (I use Bob’s Red Mill 1:1 gluten-free flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 2 large eggs
- 2 tbsp maple syrup
- 3 tbsp melted butter (plus more butter for cooking)
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp fine sea salt
- 2 cups buttermilk (see notes for vegan buttermilk)
- 3-4 tbsp rainbow sprinkles
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and ground cinnamon. Set aside.
- In a separate large bowl, whisk together eggs, maple syrup, melted butter, vanilla extract, almond extract, and fine sea salt.
- Add buttermilk and whisk again.
- Add the dry ingredients into the wet ingredients in two batches and whisk and fold gently until the flour is just mixed in. It’s ok if there are a few lumps.
- Fold in the sprinkles and set aside.
- Heat a large pan over medium heat and add a small knob of butter.
- Spoon the batter into the preheated pan to form pancakes. Don’t overcrowd the pan to make them easy to flip. I make 3 pancakes in a 12-inch pan.
- Cook the pancakes for 2-4 minutes on each side until golden and fluffy.
- Repeat with the rest of the batter. Lower the heat if the butter starts to burn, add more as needed, and wipe the pan carefully with a paper towel if necessary.
- Serve the pancakes with your favorite toppings and enjoy!
Notes
Melted butter: Make sure the butter isn’t too warm when you mix it with the eggs to avoid it cooking them. You can also whisk it in along with the buttermilk.
Vegan buttermilk: Measure 2 cups of milk, remove 2 tablespoons of the milk, and add 2 tablespoons of lemon juice or apple cider vinegar. Gently stir and let it sit for 5-10 minutes. It's ready when it slightly thickens and curdles. You can do this with cow's milk, almond milk, oat milk, or any other milk you prefer. Choose a good-quality creamy milk.
Keep your pancakes warm: Preheat your oven to 200°F and keep your pancakes in the oven on a baking sheet in a single layer to keep them warm while you finish cooking the rest of the batter.
Storing: You can store the pancakes in an airtight container in the refrigerator for 3-4 days or in a freezer-safe container in the freezer for up to 3-4 months.
Reheating: Reheat the pancakes in the oven at 300°F, in a pan, the microwave, or in a toaster until warmed through. My favorite way to warm them up and get them crispy without burning them is in the oven, especially when warming up from frozen.