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Ultimate Cake Batter Pancakes. recipe image

Cake Batter Pancakes.

These Cake Batter Pancakes are a delightful twist on breakfast! Fluffy, sweet, and colorful, they bring the joy of cake right to your morning.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1.5 cups all-purpose flour
  • 2/3 cup yellow cake mix
  • 1 tablespoon sugar
  • 3/4 teaspoon baking powder
  • 1 pinch salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-2 cups milk (I used vanilla almond milk)
  • Assorted sprinkles
For the Glaze:
  • 1 cup powdered sugar
  • 1/2 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • Assorted sprinkles for topping

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or frying pan
  • Spatula
  • Measuring cups and spoons
  • Serving plate

Method
 

Instructions
  1. Step 1: Combine Dry Ingredients - In a large mixing bowl, whisk together the all-purpose flour, yellow cake mix, sugar, baking powder, and a pinch of salt.
  2. Step 2: Mix Wet Ingredients - In a separate bowl, beat the eggs and then add the vanilla extract. Mix thoroughly. Gradually stir in the milk.
  3. Step 3: Combine Wet and Dry Ingredients - Pour the wet mixture into the dry ingredients. Stir gently until just combined. Fold in the assorted sprinkles.
  4. Step 4: Preheat Your Pan - Heat your griddle or frying pan over medium heat and lightly grease the surface.
  5. Step 5: Cook the Pancakes - Pour about 1/4 cup of batter onto the heated pan for each pancake. Cook until bubbles form, then flip and cook until golden brown.
  6. Step 6: Make the Glaze - In a small bowl, whisk together the powdered sugar, 1/2 tablespoon of milk, and 1/2 teaspoon of vanilla extract until smooth.
  7. Step 7: Serve and Enjoy! - Stack pancakes on a plate, drizzle with glaze, and sprinkle more sprinkles on top. Serve warm.

Notes

  • For gluten-free pancakes, use a gluten-free flour blend.
  • Add chocolate chips or fruit for different flavors.
  • Store cooked pancakes in an airtight container for up to 3 days.