Sprinkles Pancakes

5 from 2 votes

Sprinkles Pancakes are quick and easy to make! Using everyday ingredients they can be whipped up as needed.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, brunch

Cuisine: Western

Keyword: Sprinkles Pancakes

Servings:

Calories: 425kcal

Batter: add self-raising flour, milk, eggs and salt to a medium sized mixing bowl Use a wooden spoon to stir to combine. Ensure batter is smooth and lump free. Whisk briskly if any lumps are present.
Sprinkles: add the sprinkles to the pancake batter and stir to combine.
Cook: spray a crepe pan with canola oil, turn the stove onto medium, plate the pan onto an element and then use a ¾ measuring spoon to portion the mix and pour it onto the pan. Pour in the one spot as the mixture will naturally form a circle. Cook for 2 to 3 minutes.
Flip: bubbles will form on the raw wet surface of the pancakes. Once these bubbles have worked their way into the centre, it is time to flip. Slide a silicon flexible turner under the cooked side, then flip the pancake to the other side. Cook for an additional 1 to 2 mins.
Stack the pancakes: once cooked, remove the pancakes from the pan and begin to stack on a serving plate. Repeat to use the entire mixture and complete the stack.
Decorate: once the pancake stack is complete, decorate it with a spread of butter, drizzle of maple syrup and additional sprinkles.
Serve and enjoy: place the pancake stack on the breakfast table, provide additional plates and forks, with extra toppings as desired.

Note 1- Self-raising flour: my preference is always to use this for pancakes as it has rising agents in the flour. However, if you don't have or cannot find, you can use plain flour and baking powder. Check the container for the portion, usually it is 1 teaspoon per 1 cup of flour, but some brands indicate 1 ½ or 2 teaspoons.
Note 2- Milk: full cream, skim, almond, soy, lactose free, use your favourite milk to the equivalent measure in the recipe card, ie 2 cups. If using long life milk, it does not have to be refridgerated 1st. Simply open the cartoon, measure and pour it in.
Note 3 - Eggs: the eggs don't need to be whisked 1st, you can simply add them to the bowl and combine with the other ingredients. They also don't have to be at room temperature, sometimes I grab them out of the fridge to start with but many times I have also cracked them from cold and away you go, no worries.
Note 4 - Sprinkles: I am using a combination of coloured sprinkles for this recipe. Both hundreds and thousands and pink and yellow sprinkles. You can use a packet of ready to go sprinkles (hundreds and thousands) or combined a few of your favourite colours.
Note 5 - Butter: to serve the pancakes, I recommend spreadable butter. It is softer and like its name spreadable. Regular or unsalted butter is better for cooking, not spreading.