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4.6 from 204 votes

Funfetti Pancakes from a Cake Mix

These Funfetti Pancakes will make a birthday shine or give an ordinary day a special start. A cake mix gives it that well-loved cake batter flavor, but these still have a wonderful pancake texture. And don't forget the buttercream glaze on top!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 11 servings
Calories: 435 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 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 (15.25 ounces)
  • 1/3 cup canola oil
  • 3 large eggs
  • 2 1/3 cups 2% milk
  • 1/3 cup Sprinkles
Frosting:
  • 1 cup powdered sugar
  • 2 tablespoons salted butter softened
  • 2 tablespoons half & half cream
  • 1/2 teaspoon vanilla extract or almond extract

Instructions

    Cup of Yum
  1. 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
  2. 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
  3. 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
  4. Heat a griddle to about 250-275 degrees Fahrenheit (low heat so the pancakes do not burn). Spray the griddle with cooking spray. 
  5. 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.
  6. 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 recipes makes about 22 5" pancakes.
  • The calories shown are based on the recipe making 22 pancakes, with 1 serving being 2 pancakes. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
  • If you'd like buttermilk pancakes, use buttermilk in place of the milk, then reduce the baking powder to 1 teaspoon and add 1/2 teaspoon baking soda.
  • Use jimmies or nonpareils. The color may start to come off the sprinkles and color the batter, so add them at the very end.
  • Refrigerate any leftover pancakes in an airtight container for up to 4 days. Reheat in the microwave.
  • These pancakes freeze well. Place wax paper between each pancake and put them in a Ziploc bag. The wax paper will help them to separate easily.
  • This recipes makes about 22 5" pancakes.

Nutrition Information

Serving 75g Calories 435kcal (22%) Carbohydrates 70g (23%) Protein 7g (14%) Fat 14g (22%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 64mg (21%) Sodium 495mg (21%) Potassium 211mg (6%) Fiber 1g (4%) Sugar 40g (80%) Vitamin A 228IU (5%) Vitamin C 1mg (1%) Calcium 207mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 11servings

Amount Per Serving

Calories 435

% 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.