After today, I have no doubt that you now want to be my real-life friend or relative, because I plan on making these pancakes for anyone who is at my house the morning of their birthday. For reals. Honestly, though, they are so good that I know I won’t wait to make them only for birthdays. They will definitely grace our breakfast table to impress any visitor, or for a normal Gladd family-of-three brunch.
Confession: I’ve made them twice in one week already. And, there are more in my freezer, ready for a quick nuke in the microwave.
These are made with a decadent base of buttermilk pancake batter, blended with yellow cake mix then, of course, some sprinkles thrown in. So much fun! They turn out fluffy with each bite showcasing a vibrant display of sprinkles!
Please come over on your birthday so I can make some for you! 🙂
Birthday Cake Pancakes
- 1 1/2 cups all-purpose flour
- 1 cup yellow cake mix (homemade or the box kind)
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 1/2 cups buttermilk
- 1/2 cup milk
- 2 Tablespoons butter , melted
- 1 teaspoon vanilla extract
- 1/3 cup (1.75 oz bottle) sprinkles
For the icing (optional):
- Whipping cream
- Powdered sugar
Heat a griddle or nonstick skillet over medium heat. Meanwhile, in a large bowl, combine the flour, cake mix, sugar, baking powder, soda and salt; set aside.
In a separate medium bowl, lightly beat the eggs with a whisk. Add the milks, butter and vanilla and whisk to combine. Pour the wet ingredients into the bowl with the dry ingredients and stir until fully mixed. Fold in the sprinkles.
Scoop portions of a scant 1/3 cup batter onto the griddle, leaving room for the batter to spread into larger rounds. When the pancakes begin to bubble, flip and cook for another 1-2 minutes. Transfer to a plate and cover with a kitchen towel to keep warm until serving. Serve with syrup or optional icing.
Mix together powdered sugar and whipping cream to reach desired consistency and taste. Pour over top individual stack of pancakes.
Allow the pancakes to cool completely, then transfer to a freezer bag. Store in the freezer for up to 2 months. Reheat in the microwave for about 30 seconds, or until hot.
Source: Adapted from My Life As a Mrs