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

Birthday cake pancakes recipe
Birthday Cake Pancakes
Birthday Cake Pancakes
Servings Prep Time Cook Time
6servings 15minutes 5minutes (per batch)
Servings Prep Time
6servings 15minutes
Cook Time
5minutes (per batch)
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

Editor’s Note: This recipe was tested with Aunt Jemima pancake mix.

Nutrition Facts

1 serving: 396 calories, 12g fat (3g saturated fat), 67mg cholesterol, 558mg sodium, 65g carbohydrate (38g sugars, 1g fibre), 7g protein.