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Cake Batter Pancakes

Cake Batter Pancakes: Your Sweet Morning Celebration

Cake Batter Pancakes are a fluffy, festive breakfast treat that transforms ordinary mornings into celebrations of flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 pancakes
Course: Breakfast
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup All-Purpose Flour Measure accurately for the best results.
  • 2 teaspoons Baking Powder Acts as a leavening agent.
  • 1/2 teaspoon Salt Enhances flavor.
  • 2 tablespoons White Sugar For sweetness.
  • 1 cup Yellow Cake Mix Recommended: Duncan Hines.
  • 1 teaspoon Vanilla Extract Introduces warmth and aroma.
  • 1 large Egg Binds ingredients together.
  • 1 cup Whole Milk Feel free to use buttermilk.
  • 1/4 cup Butter (Melted) Adds rich flavor.
  • 1/4 cup Rainbow Sprinkles Use jimmies to prevent color bleeding.
For the Whipped Cream
  • 1 cup Heavy Cream Base for whipped cream topping.
  • 2 tablespoons Powdered Sugar Sweetens the whipped cream.

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Electric Mixer
  • Skillet
  • Cookie scoop

Method
 

Step-by-Step Instructions for Cake Batter Pancakes
  1. In a chilled mixing bowl, add heavy cream and powdered sugar. Whip on high speed until stiff peaks form (about 3-5 minutes). Refrigerate.
  2. In a large mixing bowl, sift together flour, baking powder, salt, white sugar, and yellow cake mix. Whisk thoroughly.
  3. Make a well in the center and add vanilla extract, egg, and melted butter. Stir gently until just combined.
  4. Gradually pour in whole milk, whisking gently to combine. Allow the batter to rest for about 5-10 minutes.
  5. Gently fold in rainbow sprinkles, ensuring they are well distributed.
  6. Preheat a greased skillet over medium heat. Drop portions of batter onto the skillet, leaving space between each.
  7. Cook pancakes until bubbles form and edges are set (about 3 minutes). Flip and cook for another minute until golden.
  8. Remove pancakes and serve warm, topped with whipped cream and more sprinkles.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 6gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

For the best results, avoid overmixing and let the batter rest. Store leftovers in an airtight container for up to 3 days.

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