As you may have guessed by my recent absence, my sweet baby has arrived! He made his way into the world just over a week ago and is absolutely perfect in every way. We are all head over heels in love with our new little family member.
I’ll be taking a little maternity leave from the blog for a few weeks, as we adjust to life as a family of five. But, I fully expect to be back, cooking up some fresh, delicious, warm-weather meals in just a few weeks. I’m thinking grilled meats, crisp summer salads, and fresh, fruity pies.
In the mean time, I’m hoping to complete a much needed update to The Recipe Collection and The Food Gallery. Plus, I’ve got my sights set on creating a special new page devoted specifically to resources and recipes for Cooking with Kids.
Before I disappear for awhile, I have the perfect recipe to leave you with; a recipe for Birthday Cake Pancakes. I made these sweet breakfast treats to celebrate my four-year-old’s birthday a few weeks ago. I can’t think of more appropriate recipe to share in this celebratory announcement of my third son’s birth.
My Birthday Cake Pancakes are a cross between a basic pancake batter and a classic vanilla cake. They’re sweeter than your average pancake, but just enough to still be called a breakfast instead of dessert. I’m pretty sure that every birthday should begin with a celebratory stack of these sweet breakfast cakes!
Birthday Cake Pancakes
- 2 1/4 cups flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- Pinch of salt
- 2 cups milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup rainbow sprinkles
- Powdered sugar and whipped cream, for garnish
In a bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk with the melted butter, vanilla, and eggs. Slowly blend in the dry ingredients and stir until large lumps disappear. Stir in the rainbow sprinkles.
Preheat a skillet or griddle over medium heat. Grease with a little butter. Pour about 1/4 cup of batter per pancake and cook until small bubbles start to appear on the top and the edges are cooked. Flip and cook for a couple minutes more, until cooked through.
**As you complete each batch, you can place the pancakes in a 200 degrees oven, to keep warm until all of the batter has been cooked.
Garnish with powdered sugar, whipped cream, and additional rainbow sprinkles.