Description
Snowman Pancakes are a delightful and creative breakfast treat that combines wholesome whole wheat and all-purpose flours with warm cinnamon and a touch of sweetness. Shaped like festive snowmen, these pancakes are cooked on the stovetop and decorated with fun candy and fruit accessories, making them perfect for a playful winter breakfast or holiday brunch with kids.
Ingredients
Scale
Dry Ingredients
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 3 Tablespoons sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
Wet Ingredients
- 1 ½ cups whole milk
- 2 large eggs
- 4 Tablespoons vegetable oil (+ extra for cooking)
Decoration Ingredients
- Powdered sugar
- Mini chocolate chips
- Fresh shredded carrots
- Black cookie icing
- Twizzlers
- Mini M&M’s
- Pretzel sticks
- Strawberries
- Blueberries
- Whipped cream
Instructions
- Mix Dry Ingredients: Measure all dry pancake ingredients including flours, sugar, cinnamon, baking powder, baking soda, and salt and whisk them together in a medium bowl. Set aside.
- Blend Wet Ingredients: Pour milk, eggs, and oil into a blender and blend on medium speed for 20-30 seconds until fully combined.
- Add Dry Ingredients to Blender: Slowly pour the dry ingredients into the blender. Blend starting on low and increase to high power for 20-30 seconds, scraping down the sides if needed, until the batter is smooth and lump-free.
- Prepare Skillet: Heat a medium skillet over medium heat and add about ½ tablespoon vegetable oil, spreading it evenly. The skillet should be hot but not sizzling loudly for proper pancake cooking.
- Form Snowman Pancakes: Use a frosting bulb to pipe batter into the skillet, starting with a 2-inch diameter circle for the snowman’s head near the top, then a slightly larger connected circle for the body, followed by a slightly larger circle below that for the base, all connected.
- Create Snowman Hat: Pipe a horizontal line across the top of the head for the hat brim, then pipe and fill in a small square above this line to form the top hat.
- Cook Pancakes: Cook until bubbles form and pop on the pancake surface, about 2-3 minutes, then carefully flip and cook for another 1-2 minutes until golden brown.
- Remove and Cool: Remove cooked pancakes to a plate or parchment-lined cooling rack to cool slightly before decorating. Repeat with remaining batter, adding a thin layer of oil before each batch to prevent sticking.
- Extra Shapes: Use leftover batter to create snowflake shapes in the skillet by piping an asterisk shape for added decoration.
- Decorate: Dust pancakes with powdered sugar and embellish with mini chocolate chips or mini M&M’s for eyes and buttons, a shredded carrot nose, black cookie icing for hat details, Twizzlers for a scarf, pretzel sticks for arms, and add fresh fruit like blueberries and strawberries for a healthy touch. Finish with whipped cream as snow.
Notes
- Snowman Pancakes are a fun, interactive breakfast project perfect for kids during winter or holiday seasons.
- Using a frosting bulb makes it easier to pipe and shape the snowmen batter accurately.
- Adjust stove heat as needed to prevent batter from sizzling too loudly or burning.
- Decorating options can be customized with different candies or fresh fruit depending on preferences or dietary concerns.
- Extra batter can be creatively used to make snowflakes or other festive shapes.
Nutrition
- Serving Size: 1 snowman pancake
- Calories: 154 kcal
- Sugar: 5 g
- Sodium: 378 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.03 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 31 mg
