Cake Batter Pancakes Recipe
Imagine waking up to a stack of fluffy pancakes that taste just like cake batter, complete with colorful sprinkles. That’s right! These Cake Batter Pancakes are not only delicious but also bring a sense of joy to your breakfast table. Perfect for special occasions, lazy weekends, or even a fun brunch with friends, this recipe is a delightful twist on traditional pancakes. Let’s dive into how you can whip up these scrumptious treats in no time!
Why I Love This Recipe
What’s not to love about pancakes that taste like cake? This Cake Batter Pancakes Recipe blends the nostalgic flavor of cake with the comforting texture of pancakes. The sprinkles add a pop of color and fun, making it a perfect dish to brighten up your morning. Plus, they’re incredibly easy to make, requiring just a handful of ingredients that you likely already have in your pantry. With each bite, you’ll be transported back to childhood birthday parties, making these pancakes a favorite for both kids and adults alike.
What You’ll Gather
- 1 1/4 cups flour: All-purpose flour forms the base of our pancake batter.
- 1 cup yellow cake mix: This adds sweetness and that signature cake flavor.
- 1 tablespoon sugar: A touch of extra sweetness to enhance the flavor.
- 3/4 teaspoon baking powder: This helps our pancakes rise beautifully.
- 1/4 teaspoon salt: Balances flavors and enhances sweetness.
- 2 large eggs: Essential for binding the ingredients together.
- 1 teaspoon vanilla extract: For that delicious cake-like aroma.
- 1 1/4 cup milk: Adds moisture to the batter.
- 1/3 cup sprinkles: Because what’s cake without sprinkles?
- Whipped cream (optional): For a decadent topping.
- 1 cup powdered sugar: To make a sweet drizzle.
- 1-2 tablespoons heavy cream or milk: To mix into the powdered sugar for the drizzle.
- 2 tablespoons butter, melted: Adds richness to the batter.
Appliances & Accessories
- Mixing bowls: For combining your dry and wet ingredients.
- Whisk: To ensure your batter is smooth and well-mixed.
- Non-stick skillet or griddle: For cooking the pancakes evenly.
- Spatula: To flip those pancakes without a mess.
- Measuring cups and spoons: For accurate ingredient measurements.
Stepwise Method: Cake Batter Pancakes Recipe
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, yellow cake mix, sugar, baking powder, and salt until well combined. This step is crucial to ensure that all the leavening agents are evenly distributed throughout the flour.
Step 2: Mix Wet Ingredients
In another bowl, beat the eggs and then add the vanilla extract and milk. Whisk these ingredients together until they’re fully combined.
Step 3: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients and mix gently with a spatula. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can lead to tough pancakes, and we want them to be fluffy!
Step 4: Add Sprinkles
Fold in the sprinkles, ensuring they’re evenly distributed throughout the batter. This is the fun part, where we add color and excitement to our pancakes!
Step 5: Heat the Skillet
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface. Once the butter is melted and bubbling, it’s time to cook the pancakes.
Step 6: Cook the Pancakes
Using a ladle or measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2 minutes, or until golden brown.
Step 7: Make the Drizzle
In a small bowl, combine powdered sugar with 1-2 tablespoons of heavy cream or milk. Whisk until smooth and drizzle-able. Adjust the consistency by adding more liquid if necessary.
Step 8: Serve and Enjoy
Stack your pancakes high on a plate, drizzle with your sweet icing, and top with whipped cream and extra sprinkles if desired. Dig in and enjoy the delightful taste of cake batter in pancake form!
No-Store Runs Needed
- Flour: A pantry staple that’s often on hand.
- Yellow cake mix: If you bake often, you probably have this in your cupboard.
- Sugar: Essential for baking and sweetening.
- Baking powder and salt: Common baking ingredients.
- Eggs and milk: Staples in most refrigerators.
- Sprinkles: A fun addition that can often be found in your stash!
What I Learned Testing
Testing this Cake Batter Pancakes Recipe was a delightful experience. I learned that the combination of cake mix and flour creates a unique texture that is both fluffy and slightly chewy—just like a cake! I also discovered that the success of these pancakes lies in the cooking temperature; too hot, and they burn on the outside while remaining raw inside. Lastly, I found that adding the sprinkles at the end keeps them vibrant and fun without melting into the batter.
Keep It Fresh: Storage Guide
These pancakes are best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply pop them in the toaster or microwave for a few seconds. For longer storage, you can freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They’ll keep well for up to 2 months. Just reheat from frozen, and they’ll taste almost as good as fresh!
Cake Batter Pancakes Recipe FAQs
Can I use a different type of cake mix?
Absolutely! While yellow cake mix gives a classic flavor, feel free to experiment with chocolate, funfetti, or any flavor you prefer. Just remember to adjust the sprinkles accordingly!
Are these pancakes suitable for meal prep?
Yes, they can be made in advance and stored in the fridge or freezer. Just make sure to separate layers with parchment paper to prevent sticking.
Can I make these pancakes vegan?
You can substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use plant-based milk. Just ensure your cake mix doesn’t contain any animal-derived ingredients.
What toppings do you recommend for Cake Batter Pancakes?
While whipped cream and sprinkles are a classic choice, you can also add fresh fruits like strawberries or bananas, chocolate chips, or a drizzle of chocolate syrup for an indulgent treat!
In Closing
With their fun flavors and vibrant colors, these Cake Batter Pancakes are sure to become a favorite in your breakfast rotation. They’re easy to whip up and provide a delightful twist on your typical pancake recipe. Whether you’re celebrating a special occasion or just want to treat yourself, this Cake Batter Pancakes Recipe will surely bring joy to your table. Gather your ingredients, and let’s make breakfast the best part of your day!
Cake Batter Pancakes Recipe
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the flour, yellow cake mix, sugar, baking powder, and salt until well combined.
- In another bowl, beat the eggs and then add the vanilla extract and milk. Whisk until fully combined.
- Pour the wet mixture into the dry ingredients and mix gently with a spatula. It’s okay if there are a few lumps.
- Fold in the sprinkles, ensuring they’re evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, then flip and cook for an additional 2 minutes.
- In a small bowl, combine powdered sugar with 1-2 tablespoons of heavy cream or milk and whisk until smooth.
- Stack pancakes, drizzle with icing, and top with whipped cream and extra sprinkles if desired. Enjoy!
Notes
- These pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- For longer storage, freeze pancakes in a single layer, then transfer to a freezer-safe bag.
- Experiment with different cake mix flavors for a fun twist!
