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Cake Batter Pancakes

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Cake Batter Pancakes
  • Prep 20 min
  • Total 20 min
  • Servings 10
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Who says you can’t eat cake for breakfast? These birthday cake pancakes take two amazing sweets and turn them into one celebration-worthy treat that you can enjoy any time of the day. The secret to these soft and pillowy beauties? Combining Bisquick™ mix and Betty Crocker™ Super Moist™ yellow cake mix together to create an extra-fluffy pancake. Bright colored sprinkles and a homemade powdered sugar glaze are the icing on these festive cake batter pancakes!
By Jessica Walker
Updated Feb 19, 2020

Ingredients

Pancakes

Glaze and Garnish

  • 2 1/2 cups powdered sugar
  • 3 tablespoons plus 2 teaspoons milk
  • 1 teaspoon vanilla
  • Additional candy sprinkles

Steps

  • 1
    Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • 2
    In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
  • 3
    In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
  • 4
    To serve, top each serving with glaze and additional candy sprinkles.

Tips from the Betty Crocker Kitchens

  • tip 1
    These would be a perfect addition to a birthday breakfast table!
  • tip 2
    Keep pancakes warm by setting them on a parchment paper-lined cookie sheet in the oven at 200°F until you’ve finished making the entire batch.
  • tip 3
    Try experimenting with different colored sprinkles for holiday celebrations. Green sprinkles would be a wonderful touch on St. Patrick’s Day, while red, white and blue sprinkles would be a great option for a festive Fourth of July brunch!

Nutrition

Nutrition Facts are not available for this recipe
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