Celebrate a birthday in style with these LIGHTENED UP Birthday Cake Pancakes!
Ahhhh, it’s officially September! This is the month that takes me from calm and collected. This is the month that makes me a crazy person. This is the month that makes me forget all about carefree summer days.
Let me tell you all about what September looks like for my family.
- 2 birthdays in my immediate family, with mine and my son’s a week apart
- a brother-in-law’s birthday
- 2 niece’s birthdays
- a sister-in-law’s birthday
- a wedding anniversary
I don’t know about you, but it seriously makes my head spin. September is the land of crazy in my life. And it is pretty much the kick off to the entire busy birthday and holiday season from now until Christmas, and welp, that’s not very exciting for me.
Downright terrifying at the moment actually.
But there are a few things that make it better.
We get to kick the crazy month off with MY birthday in just a few days.
I actually went through a few years of convincing myself that I don’t like birthdays and that they were pointless and just another day. No need for special treatment. Just move on with life another year older.
Turns out, I was only telling myself to save myself the disappointment of it not being celebrated. Turns out, I actually really enjoy having a day (or a week!) that’s just my own. I’m pretty lucky that my birthday generally lands right around labor day, so I always get a long weekend for my celebration.
Secondly, I’m always lucky that my wife likes to make me a special treat on my birthday. Let’s see – she’s made me a coconut cake soaked in some delicious coconut liquor. She’s made an oatmeal chocolate chip cookie cake. And she’s made me a german chocolate cake from scratch. I’m damn lucky to have a wife that enjoys spoiling me on my special day.
I love it, but I think what I love even more is spoiling other people on their birthdays.
I wake up early and make something amazing happen. Whether it’s a fresh batch of scones right out of the oven. Or cookies to take to work. Or a special pancake breakfast like I do for my son every year. It’s just kicks the day off. And let’s talk sprinkles for a minute.
I’m totally not a fan of artificial colors and unnecessary foods like sprinkles. In fact, I can only think of a handful of recipes on the site that have sprinkles on them, one being my basic Cake Batter Pancakes.
Birthdays are for celebrating. Birthdays require more color. Birthdays require cheer and happiness. Turns out, sprinkles bring out all of those things. So for birthdays, I let it slide. Birthdays get sprinkles.
And that is just what I did with these lightened up birthday cake pancakes. My original cake batter pancakes were such an amazing hit on the blog for the last few years that I knew I needed to finally recreate them a little lightened up. And I have to say that this time around, they are SO much tastier than the last time.
And really – there’s just no better way for me to celebrate National Breakfast Month in September than with something birthday related.
I cannot wait for my son’s birthday next week so I can present him with a delicious stack of Birthday Cake Pancakes just like this one.
How do you like to celebrate others on their birthdays?
- 1 1/2 cups whole wheat pastry flour
- 1 cup oat flour (1 cup old-fashioned oats blended to a powder)
- 2 teaspoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups almond milk (or your milk of choice)
- 1/2 cup vanilla , lowfat Greek yogurt
- 1 teaspoon vanilla extract
- 1/3 cup sprinkles
- Vanilla Greek Yogurt
- extra sprinkles
Combine the whole wheat pastry flour, oat flour, sugar, baking powder, baking soda, and salt to a large mixing bowl and whisk together.
Pour the milk, yogurt, and vanilla in a separate small bowl and whisk until completely combined. Pour liquid mixture into the dry mix and stir with a fork until just mixed and no more flour is seen.
Heat a cast-iron skillet or non stick griddle over medium heat. Place a small amount of butter on the pan and coat the cooking surface. Drop 1/4 cupfuls of batter 2 inches apart onto the skillet. As soon as you pour each pancake, top with a couple pinches of sprinkles.
Cook until the edges are set and air bubbles form on top, about 2-3 minutes. Flip and cook 1-2 minutes more until the underside is golden.
Top with yogurt and sprinkles if you would like. Or as an alternative, top with nut butter, fruit, and agave. The options are endless!
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
Looking for more breakfast recipes? Make sure you check out everything my friends like to make for breakfast!
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