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Confetti Birthday Pancakes Recipe by Leah

Confetti Bday Pancakes


Birthdays are a big deal in our home.  The girls wake up to balloons on the floor of their bedroom and a curtain of streamers hanging over the door.  It’s fun, colorful, exciting, and really sets the mood for the day.  You know what else is all those things?  Pancakes.  Confetti pancakes!  Each birthday we indulge in a stack of festive and cheerful confetti pancakes.  They taste like cake!  They’re certainly an indulgence but birthdays are all about indulgence.


Confetti Birthday Pancakes

Yield: approximately 20 pancakes



1 box Pillsbury Funfettie cake mix

1 1/3 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/3 cup canola oil

3 eggs

2 1/3 cups milk

1/2 cup sprinkles



  1. In a large bowl, combine the flour, baking powder, salt and cake mix.  Set aside.
  2. In another bowl, mix together the oil eggs and milk.
  3. Add the wet ingredients in to the dry ingredients and mix just until combined.  Fold in sprinkles.
  4. Heat a griddle to about 250 degrees F and spray with cooking spray.
  5. Ladle the pancake batter onto the hot pan and cook the pancakes until bubbles form in the batter.  Flip the pancake and cook for an additional minute or until cooked through.


The pancakes are so sweet on their own that we don’t add any syrup.  We typically serve with a strawberry fruit compote or strawberry or cherry yogurt.




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Waffle Recipe by Leah


I made waffles!  I haven’t made waffles in 16 years, but today I made waffles!  Can you tell I’m excited?  Growing up I hated pancakes and loved waffles. (Turns out that I really wasn’t a fan of the mix my parents used to make them, but it took moving out of the house to learn that.)   My dad had a big industrial waffle-maker that he’d gotten from a restaurant that was closing.  I would get so excited when I saw him pulling it out.  I remember rushing to get out the Country Crock spread and Log Cabin syrup; setting the table before my dad had even started cooking them.


Well, today it was my girls’ turn to set the table in anticipation of a crisp cake of batter dripping in melted butter and maple syrup.  You see, my parents gave me a waffle maker for Christmas.  Such a delightful gift!  It holds not only the promise of good food, but also the memories of a wonderful childhood.


It had been so long since I’d made waffles I knew I needed to really go for it, so I chose to use the Roscoe’s House of Chicken and Waffles copycat recipe.  They were absolutely delicious!  Remember to allow time to chill the batter overnight.  It’s not necessary, but definitely worth it.


Waffle House Waffles

Yield: 6 waffles



1 1/2 cups all purpose flour

1 tsp salt

1/2 tsp baking soda

1 egg

1/2 cup + 1 Tbsp granulated sugar

2 Tbsp butter, softened

2 Tbsp shortening

1/2 cup half-and-half

1/2 cup milk

1/4 cup buttermilk

1/4 tsp vanilla



  1. Combine flour, salt, and baking soda in a medium bowl.  Stir to combine.
  2. Lightly beat the egg in another bowl.  Add the sugar, butter, and shortening and mix well with an electric mixer until smooth.
  3. Add the half and half, milk, buttermilk, and vanilla and mix well.
  4. Add the dry flour mixture to the wet mixture while beating.  Mix until smooth.
  5. Cover and chill overnight.
  6. Remove the batter from the refrigerator and allow to warm a little as you preheat your waffle iron.
  7. Spray your waffle iron with nonstick cooking spray.  Spoon in 1/3 cup of batter and cook for 3-4 minutes or until the waffles are light brown.





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