I’m fairly convinced the world would be a happier place if there were more sprinkles involved.
I know — I just made pancakes. I have a serious thing for cake batter. But hear me out.
When I develop recipes I usually have a purpose: crab cakes for dinner, cake for a birthday, quinoa as a side. I like sharing the results with you and then eating them at home. But sometimes an idea just won’t leave me alone. I get so excited I have to try it right away, even if it’s not something we’ll eat every day. Those are the recipes that keep me up at night.
Case in point: it wasn’t anyone’s birthday when I made these. Not even close. But you don’t need an excuse to eat cake and sprinkles. I think it should be a daily occurrence.
Pancakes always need a topping, so I went with a simple sprinkled glaze. Because nothing pairs with cake batter better than more sugar.
These pancakes are just plain fun. They’re perfect for a birthday, but they’re equally delightful on a random Saturday when it’s freezing outside and you want a little sunshine on your plate.
Yes, this recipe will leave you with an open box of cake mix—like the time I made cake batter chocolate bark. That’s OK. An open box of cake mix leads to creative baking experiments, and that’s half the fun.
Cake Batter Pancakes
12
pancakes
Ingredients
-
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
glaze
-
1
cup
powdered sugar -
1/2
tablespoon
milk -
1/2
teaspoon
vanilla extract - assorted sprinkles
Instructions
-
Combine the flour, cake mix, baking powder, sugar and salt in a bowl. Add 1 cup of milk, the eggs and vanilla extract, then stir until smooth. The batter should resemble regular pancake batter — not too thin and not too thick. Because cake mixes vary, you may need to add a bit more milk. Taste a small spoonful to check the flavor.
-
Preheat a skillet over medium heat (an electric griddle set to about 250°F works well). Fold the sprinkles into the batter, then pour 1/4-cup portions onto the skillet. Cook until bubbles form on the surface, about 2–3 minutes, then flip and cook another minute. Serve warm with the vanilla glaze.
glaze
-
Whisk the powdered sugar, milk and vanilla extract until you have a smooth glaze. Adjust with a little more sugar or a splash of milk to reach the consistency you prefer. Drizzle over the pancakes and finish with extra sprinkles.
Breakfast
American
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Maybe the secret to getting kids to eat broccoli is throwing sprinkles on top?
Wishful thinking…