Birthday Pancakes
- Level: Easy
- Yield: 4 servings (about 12 pancakes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 981
- Total Fat
- 56
- Saturated Fat
- 34
- Carbohydrates
- 105
- Dietary Fiber
- 1
- Sugar
- 66
- Protein
- 14
- Cholesterol
- 249
- Sodium
- 769
- Total: 1 hr
- Active: 50 min
Ingredients
Topping:
1 cup heavy cream
1/2 cup pure maple syrup
4 ounces cream cheese, cut into chunks
1 tablespoon pure vanilla extract
Pinch kosher salt
Pancakes:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup milk
4 tablespoons unsalted butter, melted, plus 2 to 3 tablespoons for cooking the pancakes
2 large eggs
1 tablespoon pure vanilla extract
1/2 cup confetti sprinkles, plus more for sprinkling
Sweetened whipped cream, for serving
Directions
- For the topping: Heat the heavy cream, maple syrup, cream cheese, vanilla and kosher salt in a small saucepan over medium-low heat, whisking frequently to break up and smooth out the cream cheese, until the mixture just begins to bubble, 8 to 10 minutes. Remove the saucepan from the heat, cover and keep warm.
- For the pancakes: Preheat the oven to 250 degrees F. Whisk the flour, sugar, baking powder and fine salt together in a large bowl. Whisk the milk, butter, eggs and vanilla together in a medium bowl. Add the milk mixture and sprinkles to the flour mixture, and fold until just incorporated (it's okay if there are some lumps).
- Heat a large nonstick skillet or griddle over medium-low heat, add about 1/2 tablespoon butter and let melt. Pour 1/4-cupfuls of batter onto the hot skillet, and cook until the pancakes are lightly golden on the bottom and bubbly on the top, 4 to 5 minutes. Flip the pancakes, and cook until lightly golden on the bottom, 2 to 3 minutes more. Transfer the pancakes to serving plates, stacking them on top of each other if desired, and keep warm in the oven. Repeat with the remaining batter.
- Pour the topping over the stacks, and top with a dollop of whipped cream and sprinkles. Add a birthday candle if you like, and serve the remaining topping on the side.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)