Pin it
This cake batter pancakes recipe transforms breakfast into a celebration with all the flavors of birthday cake in fluffy, sprinkle-filled pancakes. The combination of regular pancake ingredients with cake mix creates that unmistakable birthday cake flavor that brings smiles to everyone's faces.
I first made these for my daughter's birthday breakfast, and they've become our family's most requested weekend treat. The faces of my children lighting up when they see those colorful sprinkles in their pancakes makes the extra few minutes of preparation absolutely worth it.
Ingredients
- All Purpose Flour: Forms the foundation for perfectly textured pancakes
- Baking Powder: Ensures your pancakes rise properly for maximum fluffiness
- Yellow Cake Mix: Adds that distinctive birthday cake flavor that makes these special
- Vanilla Extract: Enhances the cake batter flavor profile
- Whole Milk: Creates rich, tender pancakes that melt in your mouth
- Rainbow Sprinkles: Add color and that festive birthday cake appearance
- Heavy Cream: For making the perfect whipped topping that completes the cake experience
- Powdered Sugar: Sweetens the whipped cream without making it grainy
Step-by-Step Instructions
- Prepare The Whipped Cream:
- Begin by chilling a medium bowl in the freezer for about 10 minutes. Pour the heavy cream and powdered sugar into the cold bowl. Using an equally cold whisk, beat vigorously until stiff peaks form. The cream should stand up when you lift the whisk. This usually takes about 3 to 5 minutes of vigorous whisking by hand, less with an electric mixer. Store in the refrigerator while you make the pancakes.
- Mix The Dry Ingredients:
- In a large bowl, combine 1½ cups all purpose flour, 2 teaspoons baking powder, a pinch of salt, 1 tablespoon white sugar, and ½ cup yellow cake mix. Whisk these ingredients together thoroughly to ensure even distribution of the leavening agents and flavors throughout your batter.
- Add The Wet Ingredients:
- To your bowl of dry ingredients, add 1 teaspoon vanilla extract, 3 tablespoons melted butter, and 1 egg. Begin to whisk these ingredients together, then gradually add the 1½ cups whole milk, whisking between additions. This gradual approach prevents lumps from forming. Mix until just combined with only small lumps remaining. Overmixing will develop the gluten in the flour and result in tough pancakes.
- Incorporate The Sprinkles:
- Gently fold in 4 tablespoons of rainbow sprinkles using a rubber spatula with a light hand. Stir just enough to distribute them evenly throughout the batter without overmixing. The sprinkles will begin to release some of their color into the batter, creating a fun, festive appearance.
- Cook The Pancakes:
- Heat a skillet or griddle over medium heat and lightly grease with butter or cooking spray. Once hot, use a cookie scoop to drop batter onto the cooking surface, ensuring uniform pancake sizes. Using the back of the scoop, gently spread the batter into a circle about 4 inches in diameter. Cook for approximately 3 minutes until the bottoms are golden brown and bubbles form on the surface.
- Flip And Finish:
- Carefully flip each pancake and cook for about 1 additional minute until the second side is golden brown. The pancake should spring back slightly when pressed in the center, indicating it's cooked through. Transfer to a warm plate while you cook the remaining batter.
- Serve And Enjoy:
- Stack your pancakes on plates and top with a generous dollop of the homemade whipped cream. Sprinkle additional rainbow sprinkles on top for an extra festive appearance. Serve immediately while warm for the best flavor and texture.
Pin it
The secret to these pancakes is definitely the cake mix. I discovered this trick when trying to recreate the flavor of a specialty pancake I had at a famous breakfast spot. After several experiments, I found that just the right amount of cake mix gives that unmistakable birthday cake flavor without compromising the pancake texture. My kids now associate the smell of these cooking with special occasions.
Make Ahead Options
These pancakes freeze beautifully, making them perfect for busy mornings. To freeze, allow cooked pancakes to cool completely, then place parchment paper between each pancake and store in a freezer-safe container or zip-top bag. They will keep for up to 2 months in the freezer. To reheat, simply pop them in the toaster or microwave until warm. The whipped cream should be made fresh when serving, though.
Variations To Try
If yellow cake isn't your favorite flavor, experiment with different cake mix varieties. Chocolate cake mix creates decadent chocolate pancakes, while strawberry cake mix offers a fruity twist. For chocolate lovers, try adding mini chocolate chips to the batter instead of or in addition to the sprinkles. The possibilities are endless and allow you to customize these pancakes to your favorite cake flavors.
Allergy Accommodations
These pancakes can easily be adapted for various dietary needs. For a dairy-free version, substitute plant-based milk and butter alternatives. Gluten-free all-purpose flour blend and gluten-free cake mix work wonderfully for those avoiding gluten. If eggs are a concern, try using a flax egg substitute by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for 5 minutes before adding to the batter.
Pin it
These cake batter pancakes are the breakfast that turns any morning into a celebration. Bright, colorful, and delicious, they're sure to become a family favorite!
Frequently Asked Questions
- → Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours ahead and store it in an airtight container in the refrigerator. The sprinkles may bleed colors slightly when stored, so you might consider adding them just before cooking for the most vibrant appearance.
- → What can I substitute for yellow cake mix?
If you don't have yellow cake mix, you can substitute with vanilla cake mix or make your own by combining ½ cup flour with 2 tablespoons sugar, ¼ teaspoon baking powder, and ¼ teaspoon vanilla powder. For a different flavor, try funfetti or chocolate cake mix.
- → How do I keep my pancakes warm while cooking the entire batch?
To keep pancakes warm while cooking the remaining batter, place them on a baking sheet in a single layer in a preheated oven at 200°F (93°C). This low temperature will keep them warm without drying them out.
- → Can I freeze these pancakes?
Absolutely! Cool the pancakes completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container with parchment paper between layers. Reheat in a toaster, microwave, or covered in foil in the oven at 350°F for about 10 minutes.
- → What toppings work well besides whipped cream?
These pancakes pair wonderfully with various toppings beyond whipped cream. Try vanilla glaze, cream cheese frosting, maple syrup, fresh berries, chocolate sauce, or a scoop of vanilla ice cream for an extra special treat. Additional sprinkles are always a fun garnish too!
- → Why did my sprinkles bleed colors into the batter?
Sprinkle bleeding typically happens when they sit in wet batter too long or if the batter is overmixed. To minimize bleeding, fold sprinkles in gently just before cooking, use jimmies rather than nonpareils (the tiny ball-shaped sprinkles), and avoid overmixing the batter after adding them.