This is a sponsored post written by me on behalf of Unilever.
Sometimes you just want cookies for breakfast. You know that isn’t wise, but it doesn’t stop you from wanting them, does it? OK, maybe this is just me. I have a horrible sweet tooth, and could eat dessert all day every day. So instead of cookies for breakfast, I made pancakes. They aren’t health food, but they are way better for you than cookies would be for you 
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Red Velvet is all the range come February. It always amazes me what people can come up with to do with red velvet. I am originally from the Mid-West, so red velvet was not something we ever had growing up. I have really only learned about it in the last few years. Doesn’t matter what part of the country you are in, these pancakes would make a great breakfast for tomorrow. Just a little something special for your kids before they head off to school!
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Posted in Breakfasts
Tagged cream cheese glaze, pancakes, red velvet, red velvet pancakes, valentines breakfast
I am finally on the brown butter train. It has been a long time, and I am starting slow, but I get it. I finally get it. So next up I will be trying about 10 different cookies recipes, sauces, blondies, and anything else I can think of.
Pumpkin Pancakes were on my must make list this fall. Last year I tried them when we were out for breakfast somewhere. I remember they had a candied, caramel walnut mixture on top. They were amazing. But I couldn’t remember them enough to try to replicate them. So I decided to go a different route, and finally experiment with brown butter.
These pancakes were amazing. Just check out how fluffy they are, super light too. My 7 year old ate the leftovers for days, and kept requesting them. The brown butter with the pumpkin is just magical, and perfect for a fall breakfast. Top with maple syrup, or even cinnamon maple syrup (steep a cinnamon stick in maple syrup while you mix up the pancakes). Now if I could just replicate that walnut mixture these might be the best pancakes ever!
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Posted in Breakfasts
Tagged Breakfasts, brown butter, brown butter pancakes, fall pancakes, pancakes, pumpkin pancakes
I am guest posting today over at Life on Food. It is Emily’s birthday week, and she is featuring a full week of “cakes”! As you can see I didn’t make your traditional birthday cake. But I think you will forgive me. I mean look at it.
Brownie Batter flavored pancakes (that part is actually healthy for you), then I mixed in egg free cookie dough. The cookie dough gets ooey gooey when the pancakes cook. It is amazing! So trust me when I say, you HAVE to go check these out, and get the recipe from Emily. Wish her a Happy Birthday while you are there.
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Oh my, I need a weekend to relax and catch up from my weekend! My son opted to have a family day instead of a party for his birthday this weekend. So we went to Chuck E Cheese to play a few arcade games, then headed to play mini golf, more arcade games, and go-karts. We ended the day with a movie night. Sunday we went to Ikea and then had a double header for flag football. To celebrate another great effort, the coach took the boys out for ice cream after the game. It was great for them to hang out together and not have to practice or focus on football.
To celebrate my sons birthday, I made him pancakes for breakfast. But not just any pancakes, birthday cake pancakes! These are all over the internet, but I just had to share them. They have a little bit of boxed cake mix in them, so they really do taste like cake. Is there anything better for breakfast on your birthday? Plus they are loaded with sprinkles
I think these may become a tradition in our house, I am kind of upset I have waited this long to try them. Good thing I have some in my freezer, so we can enjoy them during the week, and pretend it is a special day!
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Posted in Breakfasts
Tagged birthday breakfast, birthday cake pancakes, cake mix pancakes, pancakes
We spent last night working with my 6 year old on addition facts. It was stressful. Trying to get someone to memorize 8+6=14 is not something I am good at. You just know it, why don’t they? I really don’t know how teachers do it!
I could have used these to de-stress after he went to bed. Unfortunately they are all gone. I did have some in the freezer for awhile, but my 6 year old goes through pancakes like no bodies business. Did you know you could freeze pancakes? I do it all the time! Just as easy as buying the frozen ones at the grocery store. Just make a giant batch, let them cool, place in a freezer bag, and freeze. Works great to just microwave a couple on a busy morning.
These came about after I made Brownie Batter Pancakes. I was thinking what other dessert flavors I could try. Why not chocolate chip cookies? These have all the major players of a chocolate chip cookie, and you get to eat it for breakfast! They really aren’t horrible for you either, check out the stats. Now I am trying to figure out the next dessert pancake to try!
Nutritional Info: Serves 4, Calories : 274, Fat: 12 grams, Protein: 4 grams
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Posted in Breakfasts
Tagged Breakfasts, chocolate chip cookies, chocolate chip pancakes, Desserts, pancakes
Don’t mind the dust. I am in the middle of trying to change a few things, so it might look a little funny around here for a little while. Hopefully I can get it all figure out quickly.
Are you ready for the weekend? Ok, dumb question, sorry! It is supposed to be close to 80 degrees here all weekend, I am ready to spend some time outside! Can’t believe we might have to turn on the air conditioner in March, that is just crazy. Luckily it still cools down quite a bit at night, so hopefully it won’t be an issue. Do you know what you are having for breakfast this weekend? These pancakes should really be a strong contender. I originally found a version of these over at Chocolate-Covered Katie, and was excited to give them a try. I used my regular pancake recipe as base (which I just realized has not shown up here yet), and adapted it to be chocolatey and delicious!
Let me just say, these are incredible. The chocolate chips give it the gooey brownie center. My 6 year old requests them almost every day! I dust mine with just a little powdered sugar, and that is perfect for me. My son still likes his with a little syrup. The batter is rather thin, I recommend you use a good non-stick pan when making these.
Nutritional Info: Recipe Serves 4 Calories: 245, Fat: 12 grams, Protein: 4 grams
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My 6 year old loves pancakes. I think between that and muffins, he would never need to eat another breakfast again. For the longest time he would only eat the frozen ones from the store. It took me awhile to master homemade pancakes enough for him to request them over the store bought kind. I did learn a couple tricks to make pancakes super light and fluffy. First, Buttermilk is key. I have tried the make your own trick before, and it just isn’t the same. Could be because I use Skim milk on a daily basis, but I ALWAYS use Buttermilk if I am going to make pancakes. It isn’t really that expensive, and lasts awhile, so it is a good thing to keep in the fridge. Second, do not press down on the pancakes after you flip them. I always did this because they were so thick, but is just makes them tough. Pancakes that are thick but super light and airy are amazing! I have even gotten good enough at pancakes, that I can use 1/2 whole wheat flour, 1/2 regular flour and he doesn’t notice! I assume that following these tricks with the box mix will yield the same fluffy results, but I have not tried.
One of my 6 year olds favorite pancakes is chocolate chip. He ordered them at a local restaurant once, and has never turned back! The other day I was at Target and they had their chocolate chips on sale, so I stocked up on a variety of them. Peanut Butter/Milk Chocolate was one of the bags I bought. Why not make pancakes with this mix? PB and Chocolate is good in everything, right? YES!! Instead of normal syrup I melted some peanut butter and chocolate syrup together. Sinfully delicious. A tall glass of milk is definitely needed for this breakfast! This is a great base recipe, feel free to add in whatever is your favorite.
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We are now officially into things I have made since my husband moved to Colorado. Things he took to Colorado include our (my) camera! So I am stuck with my seriously old point and shoot. Which is such a shame with amazing breakfasts like this, you get stuck with not great pictures. But….I will get my camera back, and you will get good pictures again! It just might be awhile 
I did it, I finally caved and made Cinnamon Roll Pancakes. I have seen these all over different blogs. I do not know where it originated, but whoever came up with it is genius!! It really was only a matter of time before I tried these. Pancakes are a big hit at our house, and my 6 year old can barely go a day without something cinnamon. I knew these would be a huge hit, and they were! I made these for the first weekend that my husband was gone. I figured we had made it through 7 days alone, we deserved a special treat!
Cinnamon Roll Pancakes
From RecipeGirl
Printable Recipe
Filling:
1/2 cup butter, melted
3/4 cup brown sugar
1 Tbls cinnamon
Glaze:
4 Tbls butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 tsp vanilla
To make Pancakes:Whisk together flour, baking powder and salt. Add milk, oil and egg. Whisk until just combined (lumps are good).
To make Glaze: Heat butter and cream cheese until melted. Mix until smooth; whisk in powdered sugar and vanilla.
Heat large skillet or Griddle over medium-low heat. Spray with nonstick spray. Pour about 1/2 cup batter into pan. Cut the corner of your bag of filling and squeeze a spiral of the filling onto the top of the pancake. Flip carefully when bubbles begin to appear on the surface. Cook for about another 1-2 minutes.
Serve with glaze drizzled over pancakes!
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First off – I am now on Facebook!!! Like my page to get additional updates, recipes, and ideas. Thanks!!! If you make any of my recipes, send me pictures, let me know how it turned out. I will create an album on Facebook to publish these in!
Now back to the food!
I originally saw the idea for Strawberry Shortcake Pancakes on Hungry Girl. I like pancakes, but get pretty bored of just plain syrup on them. Strawberry shortcake is one of my favorite desserts, so how could these not be good?! I first made them a couple weeks ago for my son and I, and they were awesome! So after I got my son on the bus, and was trying to decide what I should eat for breakfast, I couldn’t resist making these again (don’t judge, you will sneak in to the kitchen to make them for yourself too). And hey, they have fruit so they are good for you, right?
I did adapt the recipe, because I didn’t have all the ingredients the recipe called for. I am sure I added a couple more calories, but that is ok, they are worth it! This recipe is written for 2 pancakes (1 serving). You can easily double, triple etc to get enough for your family. This is a great recipe now that it is getting warm out, and getting close to strawberry season.
Strawberry Shortcake Pancakes
Adapted from Hungry Girl
Printable Recipe
1/3 cup flour (all-purpose or whole wheat)
2 Tbls Oats
1/2 tsp baking powder
1 packet of Splenda (or 1 tsp sugar)
Dash of salt
1 egg (1/4 egg substitute)
3 Tbls milk + splash of vanilla (or 1 Tbls vanilla soy milk + 2 Tbls water)
2 Tbls Strawberry Jelly
1/2 cup Strawberries
1/4 cup Cool Whip
To make the batter, combine flour, oats, baking powder, sweetener and salt in a bowl. Add the egg and milk, mix well. In a small bowl warm the strawberry jelly for 20 seconds in the microwave. You really just want it to be soft, so you can mix it in with the batter. Stir the jelly and the batter together until it is thoroughly integrated. Set aside.
Wash and slice the strawberries. In a small bowl stir together the whip cream and the strawberries. Set aside.
Heat a large skillet over medium-high heat. Spray with nonstick spray. Cook pancakes for 2-3 minutes on the first side, and 1-2 minutes on the second side. You can let the pancakes cool slightly if you don’t want the whip cream to melt. I couldn’t wait though Spoon the whip cream evenly over one pancake and top with the second pancake. You can top with addition whip cream or drizzle with syrup if desired.
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