Strawberry and Sprinkles Buttermilk Pancakes

I’m not really a pancake-maker. My last blog recipe for pancakes was January 2010.

But these were so good and easy that I won’t wait three more years to post another pancake recipe.

Strawberry and Sprinkles Buttermilk Pancakes averiecooks.com

One of the reasons I’ve never been very into them is they do require some babysitting. Standing at the stove, watching, waiting, flipping; repeating. Baking French Toast in a pan, especially with an overnight-make-ahead option, is easier and more efficient. Throw it all in a pan and bake; no flipping or grease splattering on my forearms required.

But some spare buttermilk needed to be used and fluffy buttermilk pancakes came about.

Strawberry and Sprinkles Buttermilk Pancakes averiecooks.com

Buttermilk is a workhorse when it comes to keeping baked goods soft, light, tender and fluffy. When buttermilk meets up with baking soda, carbon dioxide bubbles form, and the bubbles create lift and lightness, keeping Banana Bread light and Cinnamon Rolls soft and fluffy. It does the same for pancakes.

If you don’t keep buttermilk on hand, add 2 tablespoons white vinegar (or lemon juice) to 1 cup regular milk, let it stand for 10 minutes to curdle, stir, and you have cheater’s buttermilk. Or combine 3/4 cup milk with about 1/4 cup of yogurt and stir. Don’t use buttermilk shortcuts when you’re making a fancy cake or a fussy recipe, but for pancakes, cheat freely.

Strawberry and Sprinkles Buttermilk Pancakes averiecooks.com

To make the pancakes, combine the dry ingredients in one bowl – flour, baking soda, baking powder, optional salt, and whisk to mix. Pour 1 cup buttermilk in a large measuring cup, add 1 egg, oil, vanilla, and whisk to combine. Pour the wet over the dry and stir to just moisten.

The batter will be lumpy but don’t overmix because this will develop the gluten, creating tough pancakes. The batter will also be quite thick, but if it’s too thick for your preference, add a small splash of buttermilk to thin it.

Warm a large skillet over medium-low to medium heat, spray with cooking spray, and add one-quarter cup batter. I comfortably fit 3 pancakes in my skillet at once. The recipe only makes 6 pancakes so the total babysitting time isn’t much.

Strawberry and Sprinkles Buttermilk Pancakes averiecooks.com

After the batter is in the skillet, add a small handful of diced strawberries to each pancake. I used 1 cup frozen whole strawberries that I diced into smaller pieces. If using frozen fruit, don’t thaw it first; just add it frozen. It won’t bleed, run, or be as hard to work with. If you have fresh berries, great. I don’t cook much with fresh berries. They get consumed as-is and I cook and bake with frozen because frankly it’s cheaper.

If you want to use blueberries, raspberries, blackberries, a mixed berry blend, peaches, nectarines, mangoes, or another favorite fruit, feel free. Sprinkling in coconut flakes, chocolate chips, or other favorite add-in’s to the batter are fun twists. But I had sprinkles on the brain.

Strawberry and Sprinkles Buttermilk Pancakes averiecooks.com

Allow the pancakes to cook for about 3 minutes on the first side. That old trick about looking for bubbles to appear as your clue that the pancakes are ready to be flipped didn’t work for me. I didn’t see many bubbles even when the underside had turned golden and was time to flip. Plus, with strawberry pieces covering a majority of the surface area, it’s tricky to really see if there were bubbles present. Maybe my kitchen is just too dark or I need glasses, which are entirely possible. But after 3 minutes, I’d check to see if the underside is golden and set and prepare to flip.

Right before flipping, sprinkle each pancake generously with sprinkles, at least 2 tablespoons each. Then, flip. Cook on the second side for about 3 minutes, or until done.

Strawberry and Sprinkles Buttermilk Pancakes averiecooks.com

Flipping pancakes is a scary job.The only thing that’s worse is omelets. I use two spatulas (flippers) and do my best to scoop it up and then plop the raw side face down, without turning my nice round discs into raggedy-looking, oblong shapes that are folded into themselves. But in the end, the oddly shaped and perfectly shaped pancakes taste the same.

Before serving, I garnished with a few more strawberries for an extra pop of color and taste before dousing them in Vanilla Maple Butter. It’s an infusion of melted butter and warm syrup, spiked with vanilla, and it’s my favorite thing to top pancakes, French toast, and waffles with.  Strawberry Butter isn’t too shabby either.

Make a double batch as long as you’re at it, and refrigerate or freeze the extra. Reheating them on busy weekday mornings is a great timesaver. Not as perfect as fresh, but I’ve never met a kid or husband who would turn their nose up at homemade pancakes if their choice was leftover homemade or an Eggo.

Strawberry and Sprinkles Buttermilk Pancakes averiecooks.com

They’re soft, tender, fluffy, and as light as a pancake that’s loaded with sprinkles and berries can be. The smell of strawberries being cooked is just scrumptious, and they add texture, flavor, and remind me of warmer weather and summer days.

Sprinkles go with everything and make everything taste better, even warm, buttery pancakes loaded to the max with strawberries and dripping in syrup.

Note to self. Make pancakes again sooner rather than later.

Strawberry and Sprinkles Buttermilk Pancakes averiecooks.com

Strawberry and Sprinkles Buttermilk Pancakes - Fluffy pancakes with strawberries & sprinkles cooked right in! A fun twist on classic buttermilk pancakes that's a hit with kids & perfect for Valentine's Day!

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Strawberry and Sprinkles Buttermilk Pancakes

Buttermilk helps create soft, tender, and fluffy pancakes that are bursting with strawberries. Sprinkles go with everything and make even warm, buttery pancakes, dripping in syrup and loaded with berries, taste just that much better. A hit with kids and perfect for special occasions, Valentine's Day, or anytime you have extra strawberries.

Yield: 6 generous pancakes

Prep Time: 4 minutes

Cook Time: 6 minutes

Total Time: about 10 minutes

Ingredients:

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
1 cup buttermilk + splash more, if necessary
1 large egg
2 tablespoons canola or vegetable oil
1/2 teaspoon vanilla extract
about 1 cup roughly chopped strawberries (I use frozen and if using frozen, keep them frozen; substitute with fresh berries or alternate fruits) + additional for ganishing
about 1/3 cup sprinkles+, divided

Directions:

  1. In a medium mixing bowl, add flour, sugar, baking powder, baking soda, optional salt, and whisk to combine; set bowl aside.
  2. In a large measuring cup, add 1 cup buttermilk, egg, oil, vanilla, and whisk to combine. Pour wet ingredients over dry, and mix until just moistened. Don't overmix! Lumpy batter is what you're looking for and it'll be quite thick. If it seems too thick for your liking, add an additional splash of buttermilk (1 to 3 tablespoons). I used 1 cup plus about 2 tablespoons.
  3. Spray a large, non-stick skillet with cooking spray, and heat over medium-low to medium heat. Once skillet it hot, using a one-quarter cup measure, scoop batter into skillet. I make 3 pancakes at once. Sprinkle on about a dozen strawberries pieces to each pancake. Cook first side for about 3 minutes, or until underneath is golden and set (the tip about bubbles appearing in the pancakes when it's time to flip wasn't my experience and with strawberries covering a large surface area, even harder to see any bubbles; don't wait for them to appear).
  4. Right before you're ready to flip the pancake over to cook the second side, sprinkle generously with sprinkles, at least 2 tablespoons per pancake. Flip carefully and cook second side until done and golden, about 3 minutes. Repeat process with remaining batter. Serve pancakes immediately with butter, jam, syrup, confectioners sugar, Strawberry ButterVanilla Maple Butter or your favorite pancake topping.
  5. Batch can be doubled or tripled and extra pancakes can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently in the toaster, microwave, or over low heat in a skillet.
  6. Optional variations and substitutions - Use blueberries, blackberries, mixed berry blends, peaches, nectarines, mangoes; stir in 1/2 cup shredded coconut flakes or roughly chopped chocolate or chocolate chips to the batter.

Related Recipes

Hawaiian Bread and Maple Banana Baked French Toast – Soft Hawaiian bread is a perfect sponge to soak up the cinnamon, sugar, and maple flavors. Baked-in bananas turn chewier and sweeter in this fast and easy French toast

Vegan Gluten Free Pancakes – Made with banana, oats, flax, almond milk, coconut flour and coconut oil and incredibly tasty. Denser, chewier, and heartier than regular pancakes and very satisfying

Banana Yogurt Muffins and Little Banana Bread Loaf – One dozen easy little breakfast muffins and the batter makes enough for a small loaf. The yogurt keeps this so soft and moist

Pumpkin Cinnamon Overnight Pull-Apart French Toast with Vanilla Maple Butter – A make-ahead recipe that’s robustly flavored with pumpkin, maple, cinnamon. Pumpkin knows no seasons and is always welcome and comforting

Browned Butter Buttermilk Banana Bread with Strawberry Butter – Soft and light from the buttermilk with wonderful depth of flavor from the browned butter

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls with Cream Cheese Frosting – The softest, fluffiest, and best cinnamon rolls I’ve ever had, with a make-ahead option so you don’t have to get up at 5am to start them

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – Make your own English muffins in this foolproof, no-knead, easy yeast bread that’s great for beginners and first-time breadmakers. You’ll never go back to storebought English muffins after this

Baked Peach and Nectarine Donuts with White Chocolate Drizzle and Sprinkles – Easy, fun, and healthier than your average donut because of the fruit baked right in. Just ignore the sprinkles and white chocolate. Recipe can be made as muffins if you don’t have a donut pan

Do you like pancakes? Have a favorite recipe for using up buttermilk?

Please share your favorite recipes, links, tips and tricks for the perfect stack.

   

115 Responses to “Strawberry and Sprinkles Buttermilk Pancakes”

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    olviya@servingsisters.com — March 13, 2013 at 12:18 am

    I LOVE pancakes, but I feel ya on the babysitting, so they are usually made on the weekends:) I hardly ever buy buttermilk now that I know the vinegar trick.

    My favorite pancakes would have to be almond meal+banana+egg whites and topped with greek yogurt and maple syrup. They are definitely more dense than buttermilk pancakes, but still oh so good!

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 12:46 am

      The vegan pancakes I linked to in this post that are from 3 yrs ago – they’re made with banana, flax, almond meal, coconut flour – not exactly light and airy but they’re good!

      Reply

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    Ellen — March 13, 2013 at 12:48 am

    Helloooo, gorgeouses! I love pancakes. I must confess I am into the denser, thinner type, but that is if they are plain. This looks marvelous with the berries!
    Since I don’t use buttermilk much my way to not waste is to keep a container of the powdered type in the fridge since it lasts forever-and in Baker’s Illustrated they say it is an sub for fresh!

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 12:55 am

      And if you’re just looking to add a little oomph to pancakes or a quickbread recipe, a dollop of yogurt (even sour cream) is similar enough. It’s a cultured/soured milk so it’s going to give the gas bubbles and create the puffiness, by and large. But yeah, the tubs of dry powder last forever!

      Reply

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    Gourmantine — March 13, 2013 at 2:39 am

    I a huge fan of pancakes, especially crepes (which are my husbands territory of cooking). These are so pretty and playful, too bad strawberries aren’t in season here yet…

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 4:01 am

      I used frozen! Like I said in the post, I rarely cook/bake with fresh. Too expensive! I eat the fresh as-is and use frozen for everything else!

      Reply

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    sally @ sallys baking addiction — March 13, 2013 at 4:33 am

    Buttermilk pancakes are the only kind I know. :) They look so fluffy, soft, and will darn near melt in your mouth. I love that you added strawberries (and sprinkles!). I usually have blueberries or bananas in my buttermilk pancakes but the strawberries are SUCH a fun addition – remind me of spring or summertime, which I am desperately yearning for! I don’t make pancakes much here, but when I go home my dad is usually in charge of them. Now you have me craving a huge plate of them Averie! I’m so glad you linked to your baked peach nectarine/sprinkle donuts because I was thinking of them the whole time reading this post – so bright and cheery just like these pancakes. I love the colorful fonts you’re adding these days too!

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 4:42 am

      They were going to be blueberry pancakes and I was going to use the strawberries for something else til I realized, whoa, out of blueberries. I had like 1/4 c left (frozen). Don’t even know why I save bags like that and confuse myself. I digress. Thanks for the compliments on these and the donuts were almost an afterthought but they have fruit + sprinkles + comforting carbs. Much like the pancakes! The fonts…well, I know you use color and I am trying to write less and what I do write, accentuate the main points. When I was a new blogger, I used to use Bold on everything. Now I never do it b/c people wrote to me complaining! But a little color won’t hurt :)

      Reply

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    Kayle (The Cooking Actress) — March 13, 2013 at 5:46 am

    They’re so pretty! I love how colorful these are, sure to perk up any morning! :)

    Reply

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    Eva @ Eva Bakes — March 13, 2013 at 5:56 am

    Sprinkles make everything taste better, don’t they? My daughter’s birthday is coming up next month, so I love the idea of making her these buttermilk pancakes with sprinkles. I’m sure she’ll love it!

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 11:46 am

      And if she’s like my daughter, she’ll love those sprinkles!

      Reply

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    Elaine @ Cooking to Perfection — March 13, 2013 at 6:03 am

    Sprinkles go with everything and make everything taste better <—- SO true. And they make everything LOOK fun and festive. I am a sucker for a big stack of pancakes, but can't remember the last time I made them. Thanks for the reminder. :)

    Reply

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    Katy @ Katyskitchen — March 13, 2013 at 6:04 am

    I used to hate pancakes. Then I realized it was because I would pour maple syrup all over them. I’m so picky about when I have my sweets- for breakfast I prefer just a spread of butter and fruit. I’m eating frozen strawberries in my oatmeal as I type this :D

    Reply

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    Valerie — March 13, 2013 at 6:21 am

    I never really thought about it before, but buttermilk truly is a workhorse – my refrigerator feels empty (and out of sorts!) without a bottle of the magic elixir. Don’t tell anyone, but I have never made pancakes from scratch! (My problem with pancakes is the fact that I end up eating too many.) I have a feeling that I’d be in big trouble with these beauties! :D They’re like edible versions of springtime!

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 11:45 am

      You’ve never made them from scratch??!! Ok you amaze me sometimes with these little factoids. You can make yeast breads and layered cakes and all sorts of super fussy things but no pancakes…well, I can’t blame you, actually. Although I like pancakes, I will always love cookies, brownies, bars, etc more and tend to spend my time making those things!

      Reply

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    Anna {Herbivore Triathlete} — March 13, 2013 at 6:30 am

    Pancakes are a weekend morning staple in my house, my kids love them. I make “special pancakes” using sour cream instead of milk or buttermilk, they’re favorites around here. I also make Swedish pancakes from time to time, so simple and easy. (Sprinkles are often added to pancakes around my house as well.)

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 11:43 am

      Swedish pancakes…not sure I know what those are. And I bet the sour cream acts like buttermilk – cultured milks like yogurt or sour cream or buttermilk can do no wrong with things like cakes and muffins and pancakes!

      Reply

      • Anna {Herbivore Triathlete} replied: — March 13th, 2013 at 4:32 pm

        I guess the closest comparison to a Swedish pancake would be crepes. Swedish pancakes are just a combination of milk, eggs, and flour with a pinch of salt, they are really thin. My kids then put jam in them and roll them up with some whip cream on top.

        • Averie @ Averie Cooks replied: — March 13th, 2013 at 5:27 pm

          Ahh, my guess was crepes but then I was thinking Dutch Baby (but some call that a German Pancake) so decided that wasn’t it. A Swedish rollup sounds great to me!

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    Kelly @ Hidden Fruits and Veggies — March 13, 2013 at 6:41 am

    Pancakes are a top 3 fav food for me– I can’t believe anyone wouldn’t make them every chance they get! I love the babysitting, it’s the equivalent of cracking up the oven and smelling a cake or cookies for me. The addition of sprinkles is so cute! Makes it seem like an extra-special breakfast

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 11:42 am

      Glad you like babysitting…me, meh, not so much! But these weren’t too bad!

      Reply

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    Rachel @ Baked by Rachel — March 13, 2013 at 6:43 am

    I’m not a huge pancake fan but I love strawberries and of course sprinkles so I can totally get behind these pancakes :)

    Reply

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    Paula — March 13, 2013 at 6:59 am

    I don’t make pancakes very often unless it is just for me and/or my hubby. I don’t usually have the patience to make them in volume! Buttermilk is a must though, and my favorites are banana-blueberry (with maple syrup) or banana-chocolate chip with a smear of PB! I like the looks of the strawberries and sprinkles though–they are much more colorful and prettier than mine. I thought of Skylar when I saw these–I bet she loved both the appearance and taste!

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 11:41 am

      Oh she did love these! And I was going to do blueberry-banana but along with the 2 million other blogger recipes for that combo, I figured, well, I better get a little more creative for a blog post. But if I wasn’t blogging about it, that combo is always a win!

      Reply

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    Ali | Gimme Some Oven — March 13, 2013 at 6:59 am

    These are so fun, Averie!!! You come up with the CUTEST recipes!

    Reply

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    marcie@flavorthemoments — March 13, 2013 at 7:03 am

    How fun! They’re like funfetti pancakes! If that doesn’t start your day off brighter, nothing will!

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 11:38 am

      They are like funfetti – didn’t think of them that way but you’re right!

      Reply

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    Georgia @ The Comfort of Cooking — March 13, 2013 at 7:08 am

    Oh my goodness, what could be better?! I’m nuts for strawberries and sprinkles but have never thought to start my day with them both!

    Reply

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    Little Kitchie — March 13, 2013 at 7:15 am

    Averie, these are the happiest looking pancakes I have ever seen! These would put anyone in a good mood in the morning! :)

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 11:38 am

      the happiest looking pancakes I have ever seen = why thank you! :)

      Reply

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    ashley - baker by nature — March 13, 2013 at 8:10 am

    What fun pancakes! I think I’ll make these for my friends birthday brunch next week.

    Reply

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    Heather (Where's the Beach) — March 13, 2013 at 8:14 am

    I want those strawberries so bad! Spring makes me want fruit fruit and more fruit.

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    Laura (Tutti Dolci) — March 13, 2013 at 8:20 am

    These look like such a happy breakfast, Averie!

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    Paige — March 13, 2013 at 8:35 am

    These look so yummy and the sprinkles make them so fun!

    Paige
    http://thehappyflammily.blogspot.com

    Reply

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    Anna @ Crunchy Creamy Sweet — March 13, 2013 at 9:17 am

    We have a little tradition in our family: Sunday mornings are for pancakes and waffles. Our all time fave is fluffy buttermilk pancakes! I love your addition of sprinkles and strawberries! So Spring-y and colorful! Pinning!

    Reply

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    Jackie @ Domestic Fits — March 13, 2013 at 9:27 am

    I never made pancakes until I got an electric griddle. It’s so easy because you can make 12 pancakes at once, no babysitting. These look so fun, perfect birthday breakfast!

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 11:37 am

      12 pancakes at once, no babysitting = Really?? I need to investigate this!

      Reply

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    Meagan @ Scarletta Bakes — March 13, 2013 at 9:44 am

    I’m a leeetle surprised to hear that you’re not a pancake person – maybe peanut butter pancakes? :) Seriously, these are winning, and if you’re going to do pancakes, this is the way to go… I love how colorful and flavorful they look, and I think that buttermilk is a MUST when it comes to pancakes. Lovely post and recipe!!

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 11:36 am

      maybe peanut butter pancakes? <– went in my cookbook! :)

      Reply

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    Brandon @ Kitchen Konfidence — March 13, 2013 at 9:48 am

    Averie, these look so tasty! I could dive right into that stack of pancakes. I think I would serve with a dollop of whipped cream :)

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 11:36 am

      Whipped cream on them – oh gosh with the berries, yes that would have been GOOD!

      Reply

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    Nicole @ Young, Broke and Hungry — March 13, 2013 at 10:14 am

    I rarely make pancakes because of the whole babysitting thing but when I do they are always buttermilk. I love love that you added sprinkles and strawberries! It would make any morning that much more cheerful.

    Reply

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    Ashley — March 13, 2013 at 10:17 am

    I typically don’t make pancakes either – probably has a little to do with the fact that I am seriously the worst pancake flipper ever haha. Although I am terrible with eggs too but that doesn’t stop me from making them : ) Love the strawberries and of course sprinkles in these!

    Reply

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    miyafoodblog — March 13, 2013 at 11:16 am

    everything looks divine!
    http://miyafood.blogspot.no/

    Reply

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    Monique @ Ambitious Kitchen — March 13, 2013 at 12:03 pm

    I LOVE PANCAKES. Especially when they are light and fluffy! Oh and sprinkles? Yes, please!

    Reply

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    Angela @ Canned Time — March 13, 2013 at 12:27 pm

    Absolutely scrumptious! I love the colors and of course Strawberries work so well as a contrasting flavor.
    Yummm!!

    Reply

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    Ashlee Spear — March 13, 2013 at 12:53 pm

    I make a different pancake recipe just about every weekend. My husband loves Funfetti cake, I love strawberries, and we always seem to have extra buttermilk, ergo, I can’t wait to try this new pancake recipe! Thanks!

    Reply

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    Gloria @ Simply Gloria — March 13, 2013 at 1:13 pm

    My nieces and nephews will LOVE me even more this weekend when I surprise them with this breakfast! They are strawberry (AND sprinkle!) LOVERS! Thank you for the tip about adding the strawberries frozen to prevent it from running everywhere. It really makes sense! But of course, you always open our eyes just a little bit more! (I love all your tips!)

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 1:18 pm

      Glad you think they’ll be a hit and yes with muffins especially, if using frozen blueberries for example, just add them in whole and frozen. Prevents the batter from turning that dark blue/funny green shade!

      Reply

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    Kate@Diethood — March 13, 2013 at 2:09 pm

    Averie, these pancakes are adorable!! Don’t wait another 3 years to share your pancakes with us! ;-D

    Reply

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    Elizabeth @ Confessions of a Baking Queen — March 13, 2013 at 2:46 pm

    How could your day not be so happy after eating/looking at these gorgeous fun pancakes!?!?! They look super fluffy and tasty too! Yum! I have actually never made “buttermilk” pancakes, I must MUST change this!

    Reply

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    Monica — March 13, 2013 at 2:55 pm

    I just made buttermilk pancakes this morning! I’m no expert but my favorite recipe is the one in Gwyneth Paltrow’s book. I tried it on a whim and wow, they are seriously amazing – tender, soft, delicate, with a nice tang. You need to let the batter sit overnight….some might consider that extra work but I like that I can prep it the night before and it’s totally worth it. And that’s my favorite way to use up leftover buttermilk. : )

    Reply

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    peabody — March 13, 2013 at 3:47 pm

    Those pancakes are just too fun!!! Love.

    Reply

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    Jessica - The Novice Chef — March 13, 2013 at 5:22 pm

    I seriously LOVE these! So much fun!

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 5:31 pm

      I just fished your comment out of my spam – sorry about that! And what’s FUN are your donut recipes. I read your book all the time. I do mean read it, too. Page by page, a few recipes at a time. I have it with about 10 others I’m reading now too :)

      Reply

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    Michele Sparrow — March 13, 2013 at 6:01 pm

    These must be Skylar’s dream breakfast…all the sprinkles and pretty colors! They look delicious and super fun to eat. I also mix butter with the maple syrup and vanilla for my boys’ pancakes. Pancakes are a regular around here and buttermilk are the favs, as are french toast and waffles, biscuits and gravy, etc! Speaking of french toast – holy Hawaiian Bread and Maple Banana Baked French Toast batman! Seriously! That stuff looks incredible! Super delicious and I just love your pics. They make such a difference in how appetizing everything looks. You’ve seen my phone pics I have sent you – GAG. :-P

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 8:43 pm

      Foodgawker is built on beautiful pics, that’s it. It doesn’t matter if the recipe sucks, works, takes you 1 minute or 2 days. If the images don’t sell it, decline. Cold hard facts of blogging, too. I thought of you when I made these b/c I know you do a big hot breakfast every day for your kids!

      Reply

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    Jennifer @ Peanut Butter and Peppers — March 13, 2013 at 7:25 pm

    I saw your post at work this morning, but they blocked you from me! lol You need to make pancakes more often! These are beautiful! I am a pancake freak and I simply LOVE them!! Love your sprinkles!

    Reply

    • Averie @ Averie Cooks replied: — March 13th, 2013 at 8:41 pm

      Blocked at work..ugh, guess that’s their hint to actually be working at work :) Thanks for all the compliments!

      Reply

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    Kare @ Kitchen Treaty — March 13, 2013 at 7:48 pm

    How cheery are these?! Even the photos make me smile. These would certainly start the day off right. Love the strawberry addition.

    Reply

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    Katie — March 13, 2013 at 9:03 pm

    Pancakes used to be my favorite food of all time. If a restaurant served breakfast all day long, I would almost always get the pancake stack. I think I overdid it though and now, I rarely crave them.

    I recall making them when I worked in Panama and we’d make a huge batch and eat the leftovers for lunches all week long. It sounds weird, but a turkey and brie sandwich with pancake “bread” is fantastic. As is a straight up pb&j or pb&banana on pancakes. Delish!

    Reply

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    Stephanie @ Eat. Drink. Love. — March 13, 2013 at 10:02 pm

    These are so fun and colorful! Buttermilk works wonders!

    Reply

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    Liz (Little Bitty Bakes) — March 14, 2013 at 4:28 am

    What, you don’t enjoy making pancakes?! It is worth the wait and the flip!! These look so bright and festive, I’m sure Skylar was enjoying the color, sprinkles, strawberries. :) Now I’m craving pancakes… and I actually do have strawberries in the fridge. Breakfast tomorrow, perhaps!

    Reply

    • Averie @ Averie Cooks replied: — March 14th, 2013 at 4:47 am

      Between your last granola you made and these pancakes, we’ve got carby breakfast stuff down pat :)

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    Jen @ Savory Simple — March 14, 2013 at 9:05 am

    I love how bright and colorful these are!

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    Melissa @ Treats With a Twist — March 14, 2013 at 10:51 am

    You’re so right. I stopped making pancakes for years because all I could think about was how long I’d have to stand in front of the stove, flipping batches of them to finish off the batter before I could even eat. But, then I got a craving for pancakes a few weeks ago, and I’ve been making them every weekend since! (my oatcakes, that is)
    These look AHmazing! I love sprinkles on everything! And strawberries? Yes please!

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    Kiersten @ Oh My Veggies — March 14, 2013 at 10:52 am

    These are so gorgeous and festive looking–I want these for my next birthday breakfast! :) My husband is the designated pancake flipper in our house. I can’t do it without making a mess…

    Reply

    • Averie @ Averie Cooks replied: — March 14th, 2013 at 1:07 pm

      Well if I think I make a mess, letting my hubs try it out would be comically messy…I can see it now. We’d have pancake fragments in a pan! lol

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    Hayley @ The Domestic Rebel — March 14, 2013 at 11:04 am

    Sprinkles, quite simply, make EVERYTHING better. Even pancakes, which don’t need much improving upon anyways. They look SO irresistibly fluffy! And I love the strawberry addition. So fresh!

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    angela @ another bite please — March 14, 2013 at 4:58 pm

    i keep scrolling and looking at your photos…these pancakes look so fun, so fresh, so delicious. i agree flipping pancakes is a scary job…i am always like please don’t break please don’t bend and fold weird. lol but always worth the effort…breakfast is such a fun meal.

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    Laura Dembowski — March 14, 2013 at 7:12 pm

    Those pancakes look so fluffy. Love the fun addition of sprinkles! I have been on a pancake kick lately. Flipping them is tricky but you kind of just have to commit and go for it.

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    Deborah — March 14, 2013 at 11:46 pm

    I make pancakes at least once a week – my kids would go crazy over these. I need to make them soon!!

    Reply

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