Birthday Pancakes

Make an impressive tower of pancakes for a morning birthday celebration -- or serve them as short stacks. Cooking the pancakes over medium[-low heat keeps them lightly golden so the confetti sprinkles really pop!]

Total Time:
55 min
15 min
40 min

4 servings (about 12 pancakes)

  • 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
Watch how to make this recipe.
  • 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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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.)

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    This recipe is featured in:

    Everyday Celebrations