📝 About This Recipe
Transform your breakfast table into a playful underwater scene with these adorable, golden-brown Turtle Pancakes. Using a clever assembly of different-sized batter pours, these pancakes feature a fluffy 'shell' body and cute little limbs that kids will find irresistible. Made with a hint of vanilla and malt, they offer a nostalgic, comforting flavor that makes weekend mornings truly magical.
🥗 Ingredients
Pancake Batter
- 2 cups All-purpose flour (sifted)
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt (fine sea salt)
- 1 1/2 cups Whole milk (room temperature)
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 1 large Egg (beaten)
- 1 teaspoon Vanilla extract (pure extract)
Turtle Decorations & Toppings
- 1/2 cup Blueberries (for eyes and shell spots)
- 2 tablespoons Mini chocolate chips (for smaller eye details)
- 1/2 cup Maple syrup (warmed)
- 4-5 pieces Fresh strawberries (sliced into hearts for decoration)
- 6-8 pieces Green grapes (halved to look like seaweed)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined and aerated.
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2
In a separate medium bowl, combine the milk, beaten egg, melted butter, and vanilla extract. Whisk until the mixture is uniform.
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3
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined; it is perfectly fine if a few small lumps remain.
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4
Transfer about 1/2 cup of the batter into a squeeze bottle or a small piping bag. This will be used for the turtle's head, legs, and tail.
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5
Preheat a non-stick griddle or large flat skillet over medium-low heat. Lightly grease with a tiny bit of butter or cooking spray.
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6
To create one turtle: Squeeze out one 1-inch circle for the head, four 1/2-inch circles for the flippers/legs, and one tiny triangle for the tail, arranging them in a circular pattern where they will just barely touch the main body.
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7
Immediately pour a 1/4 cup scoop of batter directly into the center of your limb arrangement to form the 'shell' (the main body). The batter should expand to connect all the pieces.
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8
While the batter is still wet on top, place two mini chocolate chips or small blueberry bits on the 'head' portion for eyes.
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9
Cook for 2-3 minutes until bubbles form on the surface of the shell and the edges look set and matte.
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10
Carefully slide a wide spatula under the entire turtle assembly and flip in one quick motion. Cook the other side for an additional 1-2 minutes until golden brown.
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11
Repeat the process with the remaining batter, keeping the finished turtles warm in a 200°F (95°C) oven if necessary.
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12
Arrange the turtles on a plate. Use sliced grapes at the bottom of the plate to mimic seaweed and blueberries to look like water bubbles.
💡 Chef's Tips
For the best shapes, ensure your griddle isn't too hot; a low and slow heat prevents the small limbs from burning before the shell is cooked. If the batter is too thick to squeeze through a bottle, add a teaspoon of milk at a time until it reaches a fluid consistency. Use a wide, thin spatula to flip the turtles to ensure the head and legs don't snap off during the process. To make 'Green Sea Turtles,' add a drop of natural green food coloring or a teaspoon of matcha powder to the batter. Avoid over-mixing the batter, as this leads to tough pancakes rather than fluffy turtle shells.
🍽️ Serving Suggestions
Serve with a side of warm maple syrup in a small ramekin for 'dipping' the turtle flippers. Pair with a glass of cold milk or a fresh fruit smoothie for a complete breakfast. Add a dollop of Greek yogurt next to the turtle to represent a 'sea foam' garnish. Serve with crispy bacon strips arranged like a pier or dock on the side of the plate.