Birthday Cake Pancakes
“I try to make special foods for my kids, especially on their birthdays. To transform plain ol’ pancake mix, I add cake mix and sprinkles. Frosting closes the deal.” —Dina Crowell, Fredericksburg, Virginia
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|6servings||15minutes||5minutes (per batch)|
|5minutes (per batch)|
- 1 cup pancake mix
- 1 cup yellow or white cake mix
- 2 large eggs room temperature
- 1-1/2 cups 2% milk
- 1 tbsp 2% milk
- 1 tsp vanilla extract
- 1/4 cup sprinkles
- 3/4 cup vanilla frosting
- additional sprinkles
- Whisk pancake mix and cake mix. In a separate bowl, whisk eggs, 1-1/2 cups milk and vanilla until blended. Add to dry ingredients, stirring just until moistened. Let stand 10 minutes. Fold in 1/4 cup sprinkles.
- On a lightly greased griddle over medium heat, pour batter by 1/4 cupfuls to create 6 large pancakes. Cook until bubbles on top begin to pop; turn. Cook until golden brown. Repeat, using smaller amounts of batter to create pancakes of different sizes.
- Microwave frosting and remaining milk, covered, on high until melted, 10-15 seconds. On each of the large pancakes, layer smaller pancakes in order of decreasing size with the smallest on top; drizzle with frosting. Top with additional sprinkles.
- Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of pancakes on a microwave-safe plate and microwave on high until heated through, 30-90 seconds.
Editor’s Note: This recipe was tested with Aunt Jemima pancake mix.
1 serving: 396 calories, 12g fat (3g saturated fat), 67mg cholesterol, 558mg sodium, 65g carbohydrate (38g sugars, 1g fibre), 7g protein.