Start your birthday off right with these Funfetti-style Birthday Cake Pancakes. Made with yellow cake mix and colorful sprinkles, these pancakes taste like birthday cake!
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 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.
Another confession: I totally sliced mine like cake.
Use Boxed Cake Mix for Pancakes
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!
Pancakes that Taste Like Cake
These pancakes really do taste like birthday cake! So this is a great way to have your cake in the morning! 😉 It is such a treat for my kids, and Ben always enjoys having them on his birthday, too. Shucks, I love it on MINE even though I'm the one making them!
Please come over on your birthday so I can make some for you!
Birthday Cake Pancakes
- 1 ½ cups all-purpose flour
- 1 cup yellow cake mix (homemade or the box kind)
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 ½ cups buttermilk
- ½ cup milk
- 2 Tablespoons butter , melted
- 1 teaspoon vanilla extract
- ⅓ 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 ⅓ 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