Cake Batter Pancakes.
There’s something incredibly delightful about waking up to a stack of pancakes that taste like cake. That’s right! These Cake Batter Pancakes. are the perfect breakfast treat to satisfy your sweet tooth and kickstart your day with a burst of joy. Imagine fluffy pancakes infused with the flavors of vanilla cake, topped with sprinkles, and drizzled with a sweet glaze. They’re not just pancakes; they’re a celebration on your plate. Ideal for lazy weekends or special occasions, these pancakes will have you skipping out of bed and racing to the kitchen. Let’s dive into this scrumptious recipe that will surely become a favorite in your household!
Why This Cake Batter Pancakes. Stands Out
What makes these Cake Batter Pancakes. truly special is their playful flavor profile. The combination of all-purpose flour and yellow cake mix elevates the pancake experience, giving them that unmistakable cake flavor. The addition of sprinkles not only adds a pop of color but also a sense of fun that will charm both kids and adults alike. Plus, they’re incredibly easy to whip up, making them a hassle-free option for busy mornings or celebratory brunches. You’ll want to make these pancakes again and again!
Gather These Ingredients
Before you begin your pancake adventure, make sure you have all the necessary ingredients on hand. Here’s what you’ll need:
- 1 1/2 cups all-purpose flour
- 2/3 cup yellow cake mix
- 1 tablespoon sugar
- 3/4 teaspoon baking powder
- Pinch of salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1-2 cups milk (I used vanilla almond milk)
- Assorted sprinkles
- 1 cup powdered sugar
- 1/2 tablespoon milk
- 1/2 teaspoon vanilla extract
- Assorted sprinkles for topping
Recommended Tools
Having the right tools can make your pancake-making experience smoother and more enjoyable. Here’s what I recommend:
- Mixing Bowls: For combining your dry and wet ingredients.
- Whisk: To ensure your batter is lump-free and well mixed.
- Griddle or Non-Stick Pan: For perfectly cooked pancakes.
- Spatula: To flip your pancakes with ease.
- Measuring Cups and Spoons: For accurate ingredient measurements.
Cake Batter Pancakes.: How It’s Done
Making Cake Batter Pancakes. is a breeze! Follow these simple steps for a fluffy and flavorful breakfast:
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, yellow cake mix, sugar, baking powder, and a pinch of salt until well combined.
Step 2: Mix Wet Ingredients
In another bowl, beat the eggs, then add the vanilla extract and 1-2 cups of milk. Start with 1 cup and add more as needed for your desired batter consistency.
Step 3: Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay! Fold in the assorted sprinkles.
Step 4: Preheat Your Griddle
Heat a non-stick griddle or pan over medium heat. Lightly grease with cooking spray or a little butter.
Step 5: Cook the Pancakes
Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Step 6: Make the Glaze
In a small bowl, whisk together the powdered sugar, 1/2 tablespoon of milk, and 1/2 teaspoon of vanilla extract until smooth. Adjust with more milk to reach your desired consistency.
Step 7: Serve and Enjoy!
Stack the pancakes on a plate, drizzle with the glaze, and top with more sprinkles. Serve warm and enjoy every delicious bite!
Healthier Substitutions
If you’re looking to lighten up your Cake Batter Pancakes., consider these substitutions:
- Use whole wheat flour in place of all-purpose flour for added fiber.
- Replace sugar with a natural sweetener like maple syrup or honey.
- Opt for unsweetened almond milk or oat milk instead of regular milk.
- Consider egg substitutes like flaxseed meal mixed with water or applesauce for a vegan option.
Little Things that Matter
When making Cake Batter Pancakes., a few small tips can enhance your pancake game:
- Let your batter rest for 5-10 minutes before cooking; this helps the pancakes rise and become fluffier.
- Use a measuring cup or ladle for consistent sizes; this ensures even cooking.
- Keep cooked pancakes warm in an oven set to low while you finish cooking the rest.
- Don’t be afraid to experiment with mix-ins like chocolate chips or nuts!
Save It for Later
If you have leftovers (which is unlikely), you can store your Cake Batter Pancakes. in an airtight container in the fridge for up to 3 days. They also freeze beautifully! Just layer them with parchment paper and store in a freezer-safe bag for up to a month. To reheat, pop them in the toaster or microwave until warmed through.
Questions People Ask
Can I use a different flavor of cake mix?
Absolutely! Feel free to experiment with different cake mix flavors, such as chocolate or funfetti, to create unique pancakes.
Can I make these pancakes vegan?
Yes! You can substitute the eggs with flaxseed meal mixed with water and use plant-based milk to make these pancakes vegan-friendly.
What kind of toppings go well with these pancakes?
These pancakes are delicious with a variety of toppings including whipped cream, fresh fruit, maple syrup, or even more sprinkles for that extra festive touch!
How can I make these pancakes more filling?
To add some protein and make your pancakes more filling, consider adding Greek yogurt or protein powder to the batter. You can also serve them with nut butter or a side of eggs.
Don’t Miss These
- Macadamia Nut Pancakes Recipe – A nutty twist on traditional pancakes.
- Funfetti Cookies Recipe – Keep the cake theme going with these delightful cookies.
Final Thoughts
These Cake Batter Pancakes. are a whimsical and delicious way to enjoy breakfast. With their cake-like flavor and vibrant sprinkles, they transform a regular morning into a joyful celebration. Whether you’re serving them for a special occasion or just because, these pancakes are sure to bring smiles to the table. So gather your ingredients, fire up that griddle, and treat yourself to a stack of these delightful pancakes. Trust me; you won’t regret it!
Cake Batter Pancakes.
Ingredients
Equipment
Method
- Step 1: Combine Dry Ingredients - In a large mixing bowl, whisk together the all-purpose flour, yellow cake mix, sugar, baking powder, and a pinch of salt until well combined.
- Step 2: Mix Wet Ingredients - In another bowl, beat the eggs, then add the vanilla extract and 1-2 cups of milk. Start with 1 cup and add more as needed for your desired batter consistency.
- Step 3: Combine Mixtures - Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay! Fold in the assorted sprinkles.
- Step 4: Preheat Your Griddle - Heat a non-stick griddle or pan over medium heat. Lightly grease with cooking spray or a little butter.
- Step 5: Cook the Pancakes - Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Step 6: Make the Glaze - In a small bowl, whisk together the powdered sugar, 1/2 tablespoon of milk, and 1/2 teaspoon of vanilla extract until smooth. Adjust with more milk to reach your desired consistency.
- Step 7: Serve and Enjoy! - Stack the pancakes on a plate, drizzle with the glaze, and top with more sprinkles. Serve warm and enjoy every delicious bite!
Notes
- Let your batter rest for 5-10 minutes before cooking; this helps the pancakes rise and become fluffier.
- Use a measuring cup or ladle for consistent sizes; this ensures even cooking.
- Keep cooked pancakes warm in an oven set to low while you finish cooking the rest.
