Featured Recipe
Twist Funfetti Flapjacks
By Kate
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Fluffy pancakes laced with colorful sprinkles, tweaked for fresh insight. Flour mix rebalanced with almond flour; buttermilk stands in for regular milk. Maple syrup oil replaces butter in batter, adding depth. Vanila bean extract swapped for almond extract. Glaze thickened with cream cheese for tang and body. Pancake rest now 5 minutes to let rise. Medium heat, listen for sputtering bubbles before flipping. Keep batch warm under foil on a wire rack. Sprinkles fold last to avoid bleed. Recognize done flips by firm edges and golden brown hues. Adaptable for dairy-free or gluten-free with suggested subs and backup tips. Practical, sensory cues line the method every step.
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Prep:
15 min
Cook:
20 min
Total:
35 min
Serves:
18 pancakes
breakfast
pancakes
brunch
funfetti
Introduction
Pancakes rigged with sprinkles. Not just fun colors but tricky textures. Almond flour blends with all-purpose to soften crumb, no brick. Buttermilk adds tang and bounce, swapped out vanilla for almond extract—nutty twist, subtle but noticeable. Butter replaced by maple syrup oil; more moisture, less grease flash. Resting the batter isn’t optional, it lets leaveners wake and starches swelled. Bubbles signal good time to flip. Flip too soon or too late, edges don’t set and you tear the pancake apart. Hold pancakes warm on a rack, not stacked to keep crust firm, no mush. Glaze gets cream cheese for body, tang, stops it from running off sides right away. These steps matter to keep pancakes tender, moist but structured. Use kitchen sounds and textures, not clocks as your guide — natural signals ensure a better pancake every time.
Ingredients
Vanilla Cream Cheese Glaze===
- 1 cup powdered sugar
- 2 tablespoons cream cheese softened
- 2 tablespoons whole milk or almond milk
- 1/2 teaspoon almond extract
- 1 tablespoon unsalted butter softened; optional for silkiness
About the ingredients
Almond flour replaces part of all-purpose to add subtle nuttiness and improve tenderness; use superfine almond flour for best results. Maple syrup oil or melted coconut oil give depth and moisture, not as heavy as butter but hold flavors differently. Buttermilk reacts with bicarbonate for airiness, but if unavailable, milk mixed with acid (lemon or vinegar) works in a pinch—let sit 5 minutes till curdled before mixing. Swap vanilla extract for almond to compliment nutty flour, keeps flavor layered. Rainbow sprinkles can bleed color if mixed too early or on salty batter; fold in last. Glaze thickened with cream cheese stabilizes topping compared to just sugar glaze; makes pancakes stay moist longer and adds subtle tang to cut sweetness. Butter in glaze smooths texture but optional if avoiding dairy. Keep glaze covered as sugar crusts quickly when exposed. Butter or oil skillet well but don’t overdo; faint sizzling noise means perfect temp, no smoke—too hot scorches pancakes, too cool makes them dense.
Method
Dry Mix===
- Whisk together all-purpose flour, almond flour, baking powder, baking soda, salt and sugar in a large bowl. Sift if lumps or clumps appear. Almond flour adds tenderness, expect slightly coarse texture, normal.
- In separate bowl, beat maple syrup oil with eggs, buttermilk and almond extract until homogeneous but don’t overbeat—should be fluid, not foamy. Oil replaces butter for richer earthiness and moisture retention.
- Pour wet into dry, fold gently with spatula just to combine. Some lumps okay, overmix develops gluten, tough pancakes. Last, fold in sprinkles carefully to avoid color run but don't skimp; they melt subtly in heat.
- Cover bowl loosely, set aside 5 minutes. Rest lets flours hydrate and powder activate for better rise. Bubbles start forming; batter thickens slightly. If too thick, add splash milk.
- Preheat non-stick skillet over medium heat (~350°F). Butter or oil skillet lightly. Drop 1/4 cup batter per pancake, use back of spoon to shape slightly if necessary. Wait for surface bubbles to appear and edges to set before flipping (listen for gentle sputtering). Flip gently, cook approximately 2-3 minutes until golden on second side. Pancakes firm to touch, springs back when pressed lightly with spatula.
- Transfer cooked pancakes to wire rack set over baking sheet or cooling rack. Tent loosely with foil to stay warm without steaming (keeps edges from getting soggy). Bake sheet in 275°F oven if making large batches. Avoid stacking hot pancakes to prevent limpness.
- In small bowl, whisk powdered sugar with softened cream cheese until smooth. Add milk, almond extract, and butter if using. Whisk until thick but pourable. Cream cheese adds body and a subtle tang, cutting sugary sweetness. Adjust thickness by dribbling milk or sugar. Cover glaze to prevent crust.
- Stack pancakes. Drizzle with glaze generously while warm. Sprinkle more confetti on top for visual pop and texture contrast. Optionally, add dollops of whipped cream, toasted nuts, or fresh berries for crunch and acidity.
- If batter bubbles excessively and collapses, reduce resting time or check leavening freshness. If pancakes stick, skillet likely too cool or residues remain; wipe skillet periodically. Too brown outside raw inside means heat too high, lower stove. Color loss of sprinkles means overmixing or high heat. For dairy-free, swap cream cheese for vegan soft cheese in glaze. For gluten-free, ensure almond flour is superfine and add 1 teaspoon xanthan gum to dry.
- Soak spatula and bowl in warm water with a splash of vinegar immediately after use to remove sticky sugar and oil residue easily.
Wet Mix===
Combining===
Resting Batter===
Cooking===
Holding===
Glaze===
Serving===
Common Pitfalls===
Cleanup Hack===
Technique Tips
Start whisking dry fully combined, sift if clumpy to avoid hard pockets in batter. Wet mix beaten to unify fats and liquids but don’t create foam, not a meringue. Fold wet into dry gently, some lumps are good; overwork develops gluten and ruins tenderness. Fold sprinkles last to minimize color bleed. Let the batter rest—critical—ensures rising agents activate and flours hydrate properly; batter thickens, small bubbles appear. Use auditory cues: skillet on medium; test with water droplets—sizzle and steam but no smoke. Grease just lightly, too much oil fries edges unevenly. Pour 1/4 cup batter, shape if needed, cook until bubbles bubble and edges firm—test with spatula gently lifting edge; if it resists, flip. Flip carefully to avoid rupturing tender pancake. Cook second side to golden hue, pancake pores tighten, surface firms, press lightly to test springiness. Hold cooked pancakes on wire rack under foil to avoid sogginess. Warming in oven on low keeps consistent warmth without drying. Glaze—whisk until thick and pourable; too thin runs right off, adjust with sugar or milk. Spread or drizzle while pancakes warm to adhere. Serve quickly but not piping hot—taste of glaze sharpens as it cools slightly. Timing and watching these cues lead to pancakes that rise tall, tender crumb, no raw spots, not burned.
Chef's Notes
- 💡 Ingredient swaps can offset excess sweetness. Maple syrup oil provides depth; coconut oil works well. Adjust sweetness with cane sugar based on taste. Pancakes more tender with almond flour. Use superfine flour for better crumb. Speaking of sprinkles: fold them in last, less bleed. Letting batter rest—key point. Five minutes goes a long way.
- 💡 Heat should be just right. Preheat skillet to around 350°F; check with water droplet test for sizzle. Too hot means burnt outsides, raw insides. Listen closely—pancakes make bubbles before ready to flip. Edges should set well before flipping; a gentle touch is crucial.
- 💡 Don’t stack pancakes right away. Hold them on a wire rack covered with foil. This keeps them warm without getting too soggy. Holding them on the rack adds texture contrast. If making a large batch, use a low oven setting to keep consistent warmth.
- 💡 Glaze thickness important for sticking. Whisk it until just pourable; adjust with milk or sugar to your liking. Cream cheese in glaze stops run-off; adds tang without excess sweetness. Protect from crusting; cover properly when not in use. Whisk exposed sugar quickly crusts.
- 💡 If batter too thick—add splash of milk, backs that up. Overmixing is a common problem; lumps are okay in the batter. They keep pancakes fluffy. If sprinkles bleed, remember to handle gently. Sprinkles melt subtly but keep color. Avoid high heat; leads to burnt edges.
Kitchen Wisdom
How to fix overly thick batter?
Add milk slowly, mix together until just right. But don't overmix; gentle folds keep pancakes tender.
What if pancakes stick to the skillet?
Skillet temp might be off, or too much residue left. Wipe skillet clean between batches.
How can I make them gluten-free?
Use superfine almond flour; add a teaspoon of xanthan gum to blend well without falling apart.
Can I store leftovers?
Refrigerate in an airtight container; reheat briefly. Freshness lasts a few days. Or freeze individual pancakes, thaw later.
