Funfetti Pancakes from a Cake Mix
User Reviews
4.6
Funfetti Pancakes from a Cake Mix
Description
Funfetti Pancakes from a Cake Mix combine standard pancake ingredients with a full box of Pillsbury Funfetti cake mix, resulting in pancakes that are thicker than usual and dotted with colorful sprinkles. The dry ingredients include all-purpose flour, baking powder, sugar, salt, and the cake mix itself, providing unexpected flavors and texture from the cake mix components. Wet ingredients of oil, eggs, and milk smooth the batter, which is stirred gently to retain the colorful sprinkles without melting their color entirely.
Cooking is done on a griddle set to a relatively low temperature (250-275°F) to avoid burning the pancakes and ensure even cooking as bubbles form on the surface. Each pancake is cooked for about 1-2 minutes per side until set and golden. The paired frosting consists of a simple buttercream made by mixing powdered sugar with softened butter, half and half, and vanilla extract, which can be spread on the pancakes as a sweet complement. This combination offers a playful take on pancakes with the fun visual appeal of rainbow sprinkles.
These pancakes suit a celebratory breakfast or brunch where a sweet, cake-like pancake is desired. The recipe yields approximately 22 pancakes, with leftovers storing well refrigerated for a few days or frozen individually with wax paper layers. The batter's thickness can be adjusted with additional milk if a thinner pancake is preferred, and sprinkles are best added last to preserve color. Variations include using buttermilk instead of milk with adjustments to the baking powder and soda.
Reheating can be done in the microwave, and frozen pancakes thaw quickly when separated by wax paper. Use jimmies or nonpareils to avoid noticeable color bleed. Nutritional info varies with ingredients; consult nutrition calculators as needed.
Ingredients
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 box cake mix 15.25 ounces, Pillsbury Funfetti
- 1/3 cup canola oil
- 3 large egg
- 2 1/3 cups milk 2%
- 1/3 cup Sprinkles
Frosting:
- 1 cup powdered sugar
- 2 tablespoons butter softened, salted
- 2 tablespoons half and half
- 1/2 teaspoon vanilla extract or almond extract
Instructions
- In a large mixing bowl, combine the flour, baking powder, sugar, salt and cake mix. Set aside. 1 1/3 cups all-purpose flour, 2 teaspoons baking powder, 2 tablespoons granulated sugar, 1/2 teaspoon salt, 1 box Pillsbury Funfetti cake mix
- In another small bowl, whisk together the oil, eggs and milk. 1/3 cup canola oil, 3 large eggs, 2 1/3 cups 2% milk
- Add the wet ingredients into the dry ingredients and mix just until combined. Fold in the sprinkles. Batter will be thick. (If you'd like thinner pancakes, you can add a bit more milk.) 1/3 cup sprinkles
- Heat a griddle to about 250-275 degrees Fahrenheit (low heat so the pancakes do not burn). Spray the griddle with cooking spray.
- Ladle the pancake batter onto the hot pan and cook the pancakes for about 1-2 minutes or until bubbles start forming in the batter. Flip the pancake and cook for an additional minute or until cooked through.
- In a small bowl, stir together the powdered sugar, softened butter, cream and vanilla. This frosting will be at a spreadable consistency. If you'd like to drizzle the frosting, microwave the frosting for about 10 seconds and stir, then drizzle over the pancakes. 1 cup powdered sugar, 2 tablespoons salted butter, 2 tablespoons half & half cream, 1/2 teaspoon vanilla extract
Notes
- This recipe makes about 22 five-inch pancakes, with one serving being two pancakes.
- Calories listed are estimates; consult a nutritionist or use a nutrition calculator for precise information due to ingredient variance.
- For buttermilk pancakes, substitute buttermilk for milk, reduce baking powder to 1 teaspoon, and add 1/2 teaspoon baking soda.
- Add sprinkles last to minimize color bleeding in the batter; jimmies or nonpareils work best.
- Store leftover pancakes in an airtight container in the refrigerator for up to 4 days and reheat in the microwave.
- Freeze pancakes separated by wax paper in a Ziploc bag for easy thawing and reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 75g | |
| Calories | 435kcal | 22% |
| Carbohydrates | 70g | 23% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 495mg | 21% |
| Potassium | 211mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 207mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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