Cake Mix to Pancakes
User Reviews
4.7
Cake Mix to Pancakes
Description
Cake Mix to Pancakes uses a box of flavored cake mix combined with all-purpose flour, eggs, milk, and oil to create a smooth batter. Cooking on a greased griddle over medium heat, pancakes cook until bubbles appear and the edges set before flipping. This results in pancakes with a tender crumb and gentle sweetness from the cake mix base. The method avoids overmixing to maintain texture. These pancakes can be served warm with classic toppings like butter and syrup or any favorite additions.
The combination of cake mix and extra flour balances sweetness and structure, while the eggs and milk add moisture. Cooking carefully on medium heat helps provide cooked-through pancakes with a light texture and slightly crisp edges. This recipe offers a way to repurpose cake mix with familiar pancake preparation steps and basic ingredients.
Because the cake mix usually contains leavening and salt, there is no need to add extra baking powder or baking soda. Adjust milk quantity for desired batter thickness and pancake size, affecting texture and total servings.
Ingredients
- 1 box cake mix choose your favorite flavor, 15.25 ounces
- 1/2 cup all-purpose flour 65 grams
- 2 large egg
- 2 1/2 cups milk 20 ounces, 2% fat
- 1/4 cup canola oil or vegetable oil, 2 ounces
Instructions
- In a large bowl, use a whisk to stir together the cake mix, flour, eggs, milk and oil together just until combined. Do not over mix. 1 box cake mix, 1/2 cup all-purpose flour, 2 large eggs, 2 1/2 cups 2% milk *, 1/4 cup canola oil
- Heat a griddle to medium heat and spray with cooking spray (or grease with butter or oil) so the pancakes flip easily.
- Scoop a ladle of pancake batter onto the hot griddle and cook until the top of the batter starts to bubble. (2-3 minutes, but watch them clsoely).
- Flip the pancake and cook for another minute on the other side until cooked all the way through.
- Continue until all of the batter is used. Serve with butter and syrup or your favorite toppings.
Notes
- This recipe yields approximately 18 pancakes, with one pancake roughly one serving.
- Calorie counts may vary by brand; for precise nutrition, use a nutrition calculator with your exact ingredients.
- If you prefer thicker pancakes, reduce the amount of milk used in the batter.
- There is no need to add any salt or leavening agent since the cake mix contains those already.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 222mg | 9% |
| Potassium | 75mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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