How to make snowflake pancakes

It's always a little harder to get out of bed on a cold winter's morning. But if you know a special breakfast awaits you, that daunting task gets just a little easier. 

Thanks to our just-add-water confetti pancake mix, it’s not at all difficult to transform your weekday pancakes into something special. Here we’ve enlisted the help of a squeeze bottle (a recycled condiment bottle works as well) to create light, fluffy snowflake pancakes to devour at a moment’s notice. Sugar on snow just got a whole new meaning.

Baker's tip: Top your confetti snowflake pancakes with sparkling maple syrup for an even more dazzling breakfast. 

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Since you'll be putting a little more effort into cooking your pancakes by transforming them into snowflakes, why not make the mixing part easier? We suggest turning to this confetti mix for an appropriately celebratory treat, though any mix from our entire pancake line could work here. (Many of them are "just-add-water," just like the confetti mix.)

If you're using the confetti mix, whisk together the pancake mix and water just until combined; small lumps in the batter are OK.

Pour the batter into a squeeze bottle with a 1/4" to 3/8" opening at the tip (you want the opening to be big enough to let the confetti pieces through), and let it sit for 5 minutes while you preheat a skillet or griddle to medium-high, 350°F.

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Lightly grease the skillet or griddle. Working quickly, squeeze four 4” lines of batter onto the hot surface; you want the lines to cross over one another in the center to make a snowflake pattern.

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Squeeze a dot at either end of each line.

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Squeeze enough batter over the center of the snowflake to fill in the gaps, all the way out to (but not including) the dots. Let the pancake cook until bubbles form on the top side.

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Flip and cook the pancake on the second side until it’s lightly browned and there’s no wet batter around the edges.

Remove the pancake from the heat. (Be sure to serve snowflake-side up!) Repeat with the remaining batter, cooking as many pancakes at a time as your griddle or skillet will hold.

You can serve the hot pancakes immediately, or keep them warm in a low (200°F oven) until ready to serve.

If you have any leftover pancakes, they can be stored, well wrapped, at room temperature for up to two days, or frozen for up to a month so you can enjoy a snowy breakfast anytime a craving strikes. 

For more tips to take your pancake game to the next level, read this post from our very own pancake expert Frank Tegethoff: I've baked over 18,000 pancakes. Here's how to make your best.

Cover photo by Jenna Gang.