Jacob celebrated his 7th birthday this past weekend, and I can hardly believe it the time has gone by so fast. It seems like just yesterday he was learning how to crawl. Now, he just lost his first tooth – yikes! We have a tradition in our house – the birthday person gets to choose what they want for breakfast, lunch and dinner. Jacob adores pancakes! I think he would eat them everyday for breakfast if I would let him. So naturally, that is what he wanted for breakfast. I couldn’t just make him plain ordinary pancakes for his birthday – these needed to be special, and what is more special than sprinkles? I used my go-to pancake recipe and added some sprinkles. Then I topped it with some homemade whipped cream and obviously more sprinkles because sprinkles makes life happy!
- 1 1/2 cups all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 tbsp. granulated sugar
- 1 1/4 cups buttermilk
- 4 tbsp. unsalted butter, melted and slightly cooled
- 2 eggs
- 1 tsp. vanilla extract
- In a large mixing bowl add the flour, baking powder, baking soda, salt and sugar. Whisk the dry ingredients until well combined.
- In a 2 up measuring cup or a medium sized mixing bowl add the buttermilk and eggs. Whisk until well combined. Add the melted butter and vanilla extract. Stir until combined.
- Add the buttermilk mixture to the dry mixture and whisk just until incorporated.
- Preheat oven to 200 degrees and have a baking pan ready (to keep finished pancakes warm). Heat a griddle or skillet over medium heat and grease lightly with butter.
- Ladle 1/4 cup of batter into the hot skillet. Allow to cook until bubbles begin to form on the surface of the pancake. Use a large spatula to carefully flip the pancake and cook the other side until golden brown and cooked through. Repeat with the remaining batter, storing the finished pancakes in the oven until ready to serve.