Birthday Cake Pancakes
User Reviews
5
Birthday Cake Pancakes
Description
Birthday Cake Pancakes combine all-purpose flour, baking powder, and white cake mix to create a batter with a light crumb and soft texture. The addition of colorful sprinkles folded in just before cooking adds vibrant spots throughout, giving a celebratory appearance reminiscent of a birthday cake. Mixing wet ingredients including milk, vegetable oil, vanilla extract, and eggs provides moisture and richness.
Cooking the pancakes on a medium-high skillet or griddle allows the edges to set before flipping, producing warm, fluffy pancakes with a tender center. Serving warm with ice cream or whipped cream enhances their dessert-like quality, making them a fun breakfast or brunch option.
Tossing sprinkles in a bit of flour before adding them to the batter helps keep the colors from running into the batter. Leftovers can be stored in an airtight container in the refrigerator for up to four days and reheated gently in the microwave.
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 cup white cake mix
- 1 tablespoon all-purpose flour
- 3 tablespoons Sprinkles colored jimmies
- 3 tablespoons vegetable oil
- 1 ¼ cups milk (you may need a little more)
- 1 teaspoon vanilla extract
- 2 egg
Instructions
- Preheat skillet or griddle to medium-high. Place sprinkles in a bowl and add a tablespoon of flour and toss to coat. Set aside.
- Combine flour, baking powder and cake mix in a bowl.
- In a separate bowl, mix milk, oil, vanilla and eggs. Add to flour mixture and stir just until combined. Batter should still be slightly lumpy. If it's extremely thick, add a little extra milk to get the right consistency.
- Fold in sprinkles (don't stir too much so the colors don't run).
- Pour 1/4 cup of batter onto lightly greased skillet or griddle. Once edges are cooked, flip pancakes and cook another minute.
- Serve warm with ice cream or whipped cream.
Notes
- Toss sprinkles in a small amount of flour before folding into batter to prevent color bleeding during cooking.
- Use good quality sprinkles for best color and flavor results.
- Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
- Reheat pancakes in the microwave until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14pancakes
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 151 | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 136mg | 6% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 75IU | 2% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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