Snowball Cookie Layered Pancake Jars

Vegetarian
Health score
7%
Snowball Cookie Layered Pancake Jars
30 min.
4
673kcal

Suggestions


Indulge in a delightful morning treat with our Snowball Cookie Layered Pancake Jars! Perfect for brunch or a cozy breakfast, these pancakes are a whimsical twist on traditional flavors, combining the rich taste of pecans with the sweetness of powdered sugar. Imagine waking up to the aroma of freshly cooked pancakes, layered beautifully in a jar, ready to be devoured.

In just 30 minutes, you can create a stunning dish that not only pleases the palate but also makes for an eye-catching presentation. Each bite is a harmonious blend of fluffy pancakes and crunchy pecans, topped with a generous dusting of powdered sugar that resembles a snowy winter wonderland. This vegetarian recipe is not only delicious but also a fun way to enjoy breakfast with family and friends.

Whether you're hosting a brunch gathering or simply treating yourself to a special morning meal, these Snowball Cookie Layered Pancake Jars are sure to impress. The combination of textures and flavors will leave everyone asking for seconds. So grab your mixing bowl and frying pan, and let’s whip up this delightful dish that’s as pleasing to the eyes as it is to the taste buds!

Ingredients

  • teaspoons double-acting baking powder 
  • tablespoons butter melted
  •  eggs 
  • 0.3 cup granulated sugar 
  • cup milk 
  • cup pecans finely chopped
  • 0.8 cup powdered sugar 
  • teaspoons vanilla 
  • cups baking mix original bisquick®

Equipment

  • bowl
  • frying pan

Directions

  1. To make Cookie Pancake
  2. Mix, mix Bisquick mix, baking powder and granulated sugar in medium bowl.
  3. In clean quart jar, add powdered sugar, followed by Bisquick mixture, and finally chopped pecans. Press each layer down with back of spoon to gently compact it before adding the next layer. Top the jar with a lid and ring.
  4. To make the pancakes, dump Bisquick mixture and pecans into large bowl, reserving powdered sugar for topping.
  5. Add milk, egg, vanilla and butter, and stir until combined. Batter will be a little lumpy.
  6. Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry and bubbles appear on the surface, about 3 minutes. Turn, and cook on other side 2 minutes. Repeat with remaining batter.
  7. Serve pancakes with generous sprinkling of powdered sugar and, if desired, maple syrup.

Nutrition Facts

Calories673kcal
Protein6.15%
Fat47.05%
Carbs46.8%

Properties

Glycemic Index
65.02
Glycemic Load
10.42
Inflammation Score
-5
Nutrition Score
17.686521812626%

Flavonoids

Cyanidin
2.66mg
Delphinidin
1.8mg
Catechin
1.79mg
Epigallocatechin
1.39mg
Epicatechin
0.2mg
Epigallocatechin 3-gallate
0.57mg

Nutrients percent of daily need

Calories:672.81kcal
33.64%
Fat:35.78g
55.04%
Saturated Fat:8.99g
56.16%
Carbohydrates:80.06g
26.69%
Net Carbohydrates:76.42g
27.79%
Sugar:45.68g
50.76%
Cholesterol:64.49mg
21.5%
Sodium:1062.17mg
46.18%
Alcohol:0.69g
100%
Alcohol %:0.43%
100%
Protein:10.52g
21.03%
Manganese:1.33mg
66.47%
Phosphorus:548.57mg
54.86%
Vitamin B1:0.55mg
36.5%
Calcium:325.68mg
32.57%
Vitamin B2:0.44mg
25.87%
Folate:85.82µg
21.46%
Copper:0.4mg
20.1%
Vitamin B3:3.1mg
15.49%
Iron:2.72mg
15.14%
Selenium:10.26µg
14.66%
Fiber:3.64g
14.56%
Magnesium:54.51mg
13.63%
Zinc:1.89mg
12.57%
Vitamin B5:1.15mg
11.49%
Vitamin B12:0.67µg
11.22%
Potassium:311.7mg
8.91%
Vitamin B6:0.15mg
7.71%
Vitamin A:349.41IU
6.99%
Vitamin D:0.89µg
5.94%
Vitamin K:5.47µg
5.21%
Vitamin E:0.73mg
4.89%