Can you believe it! It’s our Second Birthday here at Sassy Southern Yankee, and I couldn’t be happier! My how time flies! In honor of our second birthday I wanted to share these delicious Funfetti Cake Batter Pancakes {Gluten Free}, and also another one of our favorite things a Giveaway! I’m going to be sending one lucky winner a few of my favorite cook books along with a few other surprises! See below for the details 🙂
Light, fluffy with yummy cake batter flavor, and who can forget the sprinkles. These Funfetti Cake Batter Pancakes are the perfect morning surprise for your favorite birthday love.
Ingredients:
For the Pancakes
1 Cup Gluten Free Flour Blend
1 Box Pillsbury Gluten Free Funfetti Cake Mix
1/2 Teaspoon Salt
1 Stick Butter, melted (1/2 cup)
2 Teaspoons Baking Powder
3 Eggs
2 Cups Milk (I used Almond Coconut Milk from Califia Farms because it tastes AMAZING and I <3 their Sustainability efforts but you can choose your favorite milk*opinion of product is my own)
For the Frosting
1 Cup Powdered Sugar
1/2 Cup Sour Cream
1 Teaspoon Vanilla
Whipped Cream if desired
Extra Sprinkles because you always need extra on your Birthday!
In a bowl combine all of the ingredients for the funfetti pancakes using a whisk. Once the batter is rich, creamy and smooth you can add in extra sprinkles of desired. *Depending on your batter you might need to add a touch more milk to get it to the perfect pancake consistency.
If you have a pancake griddle I suggest allowing it to warm for a bit before pouring the pancake minute onto the griddle.
Spray the griddle or your favorite pan with a bit of non-stick spray. Pour about 1/3-1/2 cup of the batter for each pancake. Allow the pancakes to cook just until you start to see bubbles form on top; then flip it using a spatula. Typically it takes about 2 minutes per side; however times can very base on your pan and the flame.
To make the “frosting” combine the powdered sugar, sour cream, and vanilla in a small bowl with a whisk until smooth. Drizzle over the pancakes and top with whipped cream and cherry if desired. Funfetti Cake Batter Pancakes {Gluten Free} are the perfect birthday treat!
How to enter the cookbook give away~ Simply leave a comment after this post on Sassy Southern Yankee! **Tell me, what’s your favorite Thanksgiving side?** Don’t forget to sign up on our mailing list if you like the blog. It’s super easy just enter your e-mail in the upper right hand corner of the page.
THANK YOU for all of your support of the last two years. Your kind words, e-mails and sharing of my recipes means the world to me. I’m the luckiest girl around!
xoxo
Jess
**Tell me, what’s your favorite Thanksgiving side?**
The Nitty Gritty Important Stuff:
– The giveaway is only open to US residents who are 18 years of age or older.
– Entries must be received by 11:59 PM EST on Wednesday, November 18th, 2015.
– The winner will be chosen at random and contacted via the contact email left with the winning comment. The winner will be asked for their name, age and mailing address. If the winner does not respond by 12:00 PM on Saturday, November 21st, 2015 with the requested information, a new winner will be chosen.
– The winner will be announced on Sassy Southern Yankee, Facebook, and Twitter on Sunday, November 22nd, 2015.
GOOD LUCK!
- For the Pancakes
- 1 Cup Gluten Free Flour Blend
- 1 Box Pillsbury Gluten Free Funfetti Cake Mix
- ½ Teaspoon Salt
- 1 Stick Butter, melted (1/2 cup)
- 2 Teaspoons Baking Powder
- 3 Eggs
- 2 Cups Milk (I used Almond Coconut Milk from Califia Farms because it tastes AMAZING and I <3 their Sustainability efforts but you can choose your favorite milk*opinion of product is my own)
- For the Frosting
- 1 Cup Powdered Sugar
- ½ Cup Sour Cream
- 1 Teaspoon Vanilla
- Whipped Cream if desired
- Extra Sprinkles because you always need extra on your Birthday!
- In a bowl combine all of the ingredients for the funfetti pancakes using a whisk. Once the batter is rich, creamy and smooth you can add in extra sprinkles of desired. *Depending on your batter you might need to add a touch more milk to get it to the perfect pancake consistency.
- If you have a pancake griddle I suggest allowing it to warm for a bit before pouring the pancake minute onto the griddle.
- Spray the griddle or your favorite pan with a bit of non-stick spray. Pour about ⅓-1/2 cup of the batter for each pancake. Allow the pancake to cook just until you start to see bubbles form on top; then flip it using a spatula. Typically it takes about 2 minutes per side; however times can very base on your pan and the flame.
- To make the "frosting" combine the powdered sugar, sour cream, and vanilla in a small bowl with a whisk until smooth. Drizzle over the pancakes and top with whipped cream and cherry if desired.
Garlic mashed potatoes or stuffing
These pancakes look amazing.
Favorite Thanksgiving side: mashed potatoes and rolls.
My favorite Thanksgiving side is potato salad. I know it’s weird Thanksgiving side but it’s a family tradition.
Oh my favorite Thanksgiving side is the Mashed potatoes and gravy! Thank goodness for gluten free gravy! 🙂 Love all the new choices and products that come out each year. I remember 9 years ago when first diagnosed with Celiac….there was not many good options. So much better today!
My favorite Thanksgiving side is yams!
[Congratulations!] =)
I love love butternut squash!
MASHED POTATOES AND GRAVY
My favorite side dish is stuffing!
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