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The holidays are here so we’ve been very busy! We’ve decorated the yard (with the “help” of my 4 year old), put three trees up and I’ve also been working on some fun new holiday recipes.
Ever since my girls have been old enough, we’ve had fun baking together for the holidays. Of course, we always bake cookies for Santa but we also like to start early and bake fun treats to bring to parties, share with our neighbors and add to our teacher gift bags. Sometimes we stick with traditional sugar cookies but we love to branch out and try new things too.
Recently I came up with an idea for a fun Christmas breakfast recipe that I knew my girls were going to love. They are already hooked on pancakes and when I heard about the new International Delight® Sugar Cookie Coffee Creamer, I knew immediately what I wanted to make. Could there be any better breakfast on Christmas morning than Sugar Cookie Pancakes?
While I was in Walmart buying the sugar cookie creamer, I noticed that there was also an International Delight® Chocolate Hazelnut Coffee Creamer. Like most parents, I’m up extra late on Christmas eve and extra early on Christmas day so that morning cup of coffee is more important than ever! I definitely deserved to treat myself on Christmas morning so I’m going to be adding Chocolate Hazelnut creamer to my coffee.
They were easy to find in Walmart’s dairy aisle but if you don’t see them with the regular International Delight creamers, look for them by the eggnog because that’s where I found mine.
Even though the plan was to wait until Christmas, I couldn’t wait that long and decided to surprise my girls early. After all, it is the holidays, right? I got all my ingredients ready but first things first…I had to have my morning cup of coffee! If the girls didn’t have to wait for their special treat, I shouldn’t either so I pulled out the Chocolate Hazelnut creamer.
Oh my gosh…if you’ve never poured Chocolate Hazelnut into your coffee, then run to the store and get some now. It was even better than it sounds, if that’s possible!
Now that I had coffee in hand, I was ready to make breakfast. First I mixed the flour, baking powder, salt and sugar, then I added eggs, milk, sugar cookie creamer and butter. Finally, it was time to add the sprinkles. Note: You can choose to add 1/2 cup or 3/4 cup of sprinkles. I started with 1/2 cup but got a little carried away and added another 1/4 cup. I just couldn’t help myself because sprinkles are so much fun, but that part’s totally up to you.
While you’re cooking the pancakes, be sure you make them big enough to cut out with your cookie cutters. Once the pancakes are finished, let them cool just enough so that you can easily pick them up and cut out your shapes. You’ll have a lot of random pieces left over but I put those aside to give to the girls when they asked for seconds.
My girls and I couldn’t wait so we tasted one of the plain ones. The creamer gave the pancakes such a deliciously sweet sugar cookie flavor that we almost didn’t need anything else on them…but it was a special treat so we went all out anyway!
- 2 cups all purpose flour
- 2¼ tsp baking powder
- ¼ tsp salt
- 1½ tbsp. sugar
- 2 eggs
- 1 cup milk
- ½ cup International Delight® Sugar Cookie Coffee Creamer
- 1 tbsp butter
- ½ cup sprinkles
- Whipped cream
- Mix flour, baking powder, salt and sugar together, then wisk in eggs
- Stir in milk and International Delight creamer, then add butter.
- Add sprinkles, then stir until most lumps are gone
- Cook pancakes on medium high heat
- Remove from stove and cut into fun shapes with cookie cutters
- Top with syrup, whipped cream and sprinkles
Next time I’m going to try the International Delight® Pumpkin Spice Coffee Creamer so I can give this Pumpkin Pie Spice Frappe a try!
If you liked this recipe, you can find even more food and drink inspiration here!