Get the Recipe: Frosted Animal Cracker Pancakes
Add a little nostalgic fun to your breakfast with these frosted animal cracker pancakes!
Ingredients
- 1 large egg
- 1 ¼ cups whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ¼ cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup crushed frosted animal crackers (about 20 cookies)
- Food coloring (optional)
For garnishing:
- Whipped cream
- Sprinkles (non-pareils)
- Maple Syrup
- Frosted Animal Crackers (whole or chopped)
Instructions
- In a large mixing bowl, whisk egg, milk, butter, vanilla and almond extracts until well combined.
- Add flour, sugar, baking powder, and salt. Mix until just combined. Do not overmix. If desired, divide the batter in half and add food coloring to half of the batter.
- Fold in crushed frosted animal crackers.
- Heat a griddle or skillet over medium heat and spray griddle or skillet with nonstick cooking spray.
- Pour batter onto preheated griddle or pan by using a ¼ measuring cup. Spread into an even layer if needed.
- Cook for 3-4 minutes or until bubbles appear and pancakes look dry around the edges.
- Flip and cook for another 2-3 minutes or until golden brown and cooked.
Notes
- Makes about 8 pancakes (double batch made for photos in this post). Nutritional information does not include toppings.
- We used the “Mother’s” frosted cookie brand in this recipe.
- For the vibrant pink pancakes, we used Neon Pink gel food coloring by Betty Crocker. The food coloring should be added to the batter before folding in the animal crackers.
- The pancake batter will be quite thick. However, it needs to be like this to support the chopped cookies.
- The frosting on the animal crackers prevents them from getting soggy when they’re mixed into the pancake batter. We recommend folding the crackers into the batter shortly before you make the pancakes. The color and sprinkles from the frosted crackers will slightly bleed into the pancake batter. But, it gives the batter some fun rainbow colors.
- Storage: Store leftover pancakes in the refrigerator for up to four days. Save topping and garnishes for right before serving.
- Reheating: Reheat on the stovetop in a dry skillet on low heat or microwave for 20-30 seconds on high.
Serving: 2pancakes, Calories: 400kcal, Carbohydrates: 59g, Protein: 8g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 504mg, Potassium: 188mg, Fiber: 2g, Sugar: 19g, Vitamin A: 298IU, Calcium: 227mg, Iron: 3mg