How To make Wake Up Pancakes

How To Make Fluffy Buttermilk Pancakes Recipe

GET RECIPE: Nothing says good morning like waking up to fluffy, homemade buttermilk pancakes! This is the stuff my childhood was made of and these buttermilk pancakes are AMAZE-BALLS!!!

So buttery, fluffy and light. Bring on the whipped butter and hot homemade maple syrup and you are in for an unforgettable breakfast.

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Funfetti Pancakes Recipe Worth Waking Up For | Eat the Trend

Funfetti pancakes are definitely a breakfast worth waking up for. Who doesn't want to eat funfetti cake for breakfast? Right? Well now you can with these incredibly colorful and tasty breakfast treats that are perfect for any kid (or kid at heart) who still dreams of rainbows and sprinkles every night.

Funfetti Cake Batter Pancakes
Adapted from Tastes of Lizzy T's

INGREDIENTS

For the pancakes:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoons granulated sugar
1/2 teaspoon salt
1 box Pillsbury Funfetti cake mix
1/3 cup canola oil
3 eggs
2 1/3 cups milk
1/3 cup rainbow sprinkles

Optional frosting:
1 cup powdered sugar
2 tablespoons butter, room temperature
2 tablespoons half-and-half cream
1/2 teaspoon vanilla extract

DIRECTIONS

To make pancakes: In a large bowl, combine the flour, baking powder, sugar, salt, and cake mix. Set aside. In another bowl, mix together the oil, eggs, and milk. Add the wet ingredients to the dry ingredients, and mix until just combined. Fold in the sprinkles.

Heat a griddle to about 275ºF (or medium heat). Spray the griddle with nonstick cooking spray. Ladle the pancake batter onto the hot pan, and cook the pancakes for about 2 minutes on each side.

Remove from the griddle, and set aside.

To make frosting: In a small bowl, whisk together powdered sugar, butter, cream, and vanilla. The frosting will be a spreadable consistency. If you want to drizzle the frosting, microwave for about 10 seconds to soften.

Serve with whipped cream and more sprinkles on top.

Yield 10 to 12 servings
Cook Time 25 minutes

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OATMEAL PANCAKES | healthy recipe without banana

Learn how to make healthy Oatmeal Pancakes without banana or (wheat) flour! This pancake recipe uses a combination of rolled oats and oat flour to create light, tender, hearty pancakes that can easily be made vegan as well.

This is an easy gluten-free and dairy-free pancake recipe that also works really well for meal prep.

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TIMESTAMPS
0:00 Intro
0:32 Getting Started
0:58 Keys to Eating Better
1:48 Adding Ingredients
2:44 What Is Oat Flour
3:55 Making Pancakes

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OATMEAL PANCAKES
1 cup rolled oats
1 cup unsweetened almond milk
2 eggs
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon maple syrup
2/3 cup oat flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon of cinnamon
1/3 cup chopped pecans

INSTRUCTIONS
Combine rolled oats and almond milk together in a large bowl. Let stand for 10 minutes for the oats to soften.

Add the coconut oil, eggs, and maple syrup to the oats, and stir to combine. Add oat flour, baking powder, and cinnamon and stir until just combined; do not over-mix. Gently fold in pecans.

Heat a nonstick skillet over medium-high heat and grease with some extra coconut oil (or whatever you prefer). Scoop 1/4 cup of batter and drop into the pan to make small-sized pancakes (I like to cook 3-4 at a time).

Cook until you see tiny bubbles appear on the surface of the pancakes and the bottoms are golden brown, about 2 to 3 minutes. Flip the pancakes and cook until the other side is golden brown, 2 to 3 minutes more.

Transfer pancakes to a warm oven or late and repeat until you have used all the batter. Serve and enjoy!

NOTES
Want to make this recipe 100% plant-based and vegan? Swap in one flax or chia egg in place of the eggs.
Have some fun with the stir-ins! Try mini chocolate chips, walnuts, diced apples, and pears, or blueberries. Make it your own.
Want to make this recipe for meal prep? Easy-peasy! Simply store the pancakes in an airtight container and pop them in the fridge for up to five days. You can also freeze them for up to 3 months.

NUTRITIONAL ANALYSIS
Serving: 3pancakes | Calories: 412kcal | Carbohydrates: 44g | Protein: 13g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 547mg | Potassium: 573mg | Fiber: 6g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 3mg

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