Crazy Pancakes
Get ready to start your day with a fun and flavorful breakfast treat—Crazy Pancakes! These light, fluffy pancakes are anything but ordinary, packed with a delightful twist of orange zest, bursts of sweet rainbow sprinkles, and mini chocolate chips baked right into the batter. Perfectly golden and subtly citrusy, they’re balanced with the richness of buttermilk and a hint of vanilla, making every bite a party for your taste buds. Whether topped with whipped cream, drizzled with maple syrup, or scattered with extra sprinkles, these pancakes are a surefire way to elevate any morning. Ready in just 30 minutes, Crazy Pancakes are an irresistible choice for weekend brunches, birthday breakfasts, or anytime you need a little extra cheer on your plate.
TITAN HAUS
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter (melted and cooled)
- 1 teaspoons vanilla extract
- 1 teaspoons orange zest
- 3 tablespoons rainbow sprinkles
- 0.25 cup mini chocolate chips
- 1 as needed cooking oil or butter (for greasing)
- 1 as desired whipped cream (optional, for garnish)
- 1 as desired maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, egg, melted butter, vanilla extract, and orange zest. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, gently mixing until just combined. Do not overmix—it's okay if the batter has a few lumps.
Fold in the rainbow sprinkles and mini chocolate chips, ensuring they are evenly distributed throughout the batter.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking oil or butter.
Scoop 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles begin to form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown on both sides. Repeat with the remaining batter.
Serve the pancakes warm with optional toppings like whipped cream, maple syrup, or additional sprinkles for an extra burst of fun.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 18.5 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
