13 Feb Confetti Buttermilk Pancakes with Vanilla Pink Sugar
Happy (almost) Valentine’s Day!
It’s no secret that absolutely love baking, but occasionally whipping up something that doesn’t involve turning on the oven just feels right. I was browsing one of my favourite local kitchen supply shops a few weeks ago (here) when I found this heart-shaped mold (this one) and I knew it had to come home with me. Heart-shaped food makes me happy!
These pancakes are easy to make and are loaded with pops of colour. I used heart-shaped confetti sprinkles in Valentine’s Day colours, but honestly, almost type of sprinkles you have in the cupboard will do.
My favourite part of this recipe is the pink sugar. I blended confectioners’ (powdered) sugar with powdered food colouring (here or here) to create a pastel pink twist on a classic topping. My sugar is quite light in colour, so feel free to add as much as you like to reach your desired shade. I also added some vanilla cake mix (I not-so-secretly love the taste of boxed vanilla cake) for a little extra sweetness, but you’re welcome to leave that out if you wish.
And how cute are these little vintage toppers?! I’ve had them for years, so I used them to top a stack of pancakes.
Confetti Buttermilk Pancakes
For the Vanilla Pink Sugar
- 1 cup (125 g) confectioners’ sugar
- 1/2 teaspoon pink powdered food colouring
- 1 tablespoon boxed vanilla cake mix (optional)
For the Pancakes
- 2 cups (250 g) all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk, room temperature
- 1/4 cup melted butter
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 – 1/2 cup sprinkles
In a small bowl, combine the confectioners’ sugar, powdered food colouring and vanilla cake mix. Whisk together until well-blended and set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
Lightly spray a frying pan with non-stick cooking spray and place the pan over medium-low heat. Lightly spray the heart mold too, and set aside.
In a large bowl, combine the buttermilk, melted butter, eggs and vanilla and whisk together with a fork. Add the dry ingredients and whisk together until the batter is smooth. Fold in the sprinkles with a rubber spatula.
Spoon about 1/4 cup of batter into each heart mold (if using) and use a small spoon to spread out the batter evenly. Cook until little bubbles begin to form about 2-3 minutes. Use a spatula to flip the pancakes and cook for an additional 2 minutes.
Serve the pancakes warm, with a dusting of the pink sugar.