We have had quite a few birthdays around these parts. As I mentioned last week, Blair turned 30. The week before that my sister, Laura
, turned 12. The blog turned 2 while we were away in Europe and on Tuesday I will celebrate my 29th birthday! Oh and how can I forget the arrival of my cutie patootie nephew. (See below one of the pictures I took of him, my first newborn shoot and the little bugger was wide awake the whole time!) That’s a lot of birthday fun crammed into a few weeks. So what better way to celebrate any birthday then by greeting the honoree with a big stack of these delicious pancakes. Heck, they’re so good that I might even make them for non-birthday days.
The base of the pancake is one of the fluffiest I have ever eaten, thanks to the addition of the buttermilk. You then add some cake mix which gives it just the right amount of that flavor. Add in some colorful sprinkles and top it off with some powder sugar frosting and you got yourself one sinful breakfast. The only slight change I made was subbing in 1/2 tsp. of almond extract since I think that brings out the funfetti flavor, if you don’t have any, just up the vanilla to a full teaspoon. The batter here makes a ton which I should have realized prior to mixing it, so I ended up freezing about half the batch. In the future, I will just halve the recipe to make a smaller amount. I guarantee that these will make many
weekly yearly appearances whenever we celebrate birthdays in our household. Stay tuned for some other delicious cake batter recipes since I now have a partially empty box in my pantry.
Cake Batter Pancakes
1 1/2 cups all-purpose flour
1 cup yellow cake mix
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup milk
2 Tablespoons butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup sprinkles
For the icing:
Whipping cream, heavy cream, whole milk (whatever you have on hand)
What you’ll do:
Heat a griddle or nonstick skillet over medium heat. Meanwhile, in a large bowl, combine the flour, cake mix, sugar, baking powder, soda and salt; set aside. In a separate medium bowl, lightly beat the eggs with a whisk. Add the milk, butter and vanilla and stir to combine. Pour the wet ingredients into the bowl with the dry ingredients and stir until fully mixed. Fold in the sprinkles.
Scoop about a 1/3 cup of batter onto the griddle. When the pancakes begin to bubble, flip and cook for another 1-2 minutes. Transfer to a plate until ready to serve. Serve with syrup or optional icing seen below.
Mix together powdered sugar and whipping cream to reach desired consistency and taste. For a thicker consistency use more powdered sugar than liquid of choice. Pour over top individual stack of pancakes.