Cake Batter Funfetti Pancakes
Mmm, I have this thing for pancakes. My very first recipe ever on this blog was for my classic, fluffy buttermilk pancakes and for good reason: pancakes are the one food that I can say I’ve pretty much mastered. I’m pretty darn sure my pancakes are the best, and that’s not up for debate. Besides pancakes though, I also really freaking love anything that is birthday cake or funfetti flavored, thus I had to combine two of my loves and make these Cake Batter Funfetti Pancakes in honor of summer birthdays!
Summer has always been a celebratory time of my life because so many of my favorite people are born during the summer: my best friend, my sister, and myself 😉 Summers for me are always filled with lots of parties and celebrations, and let’s not forget the biggest birthday of them all: America’s! Although I have many, many feelings about the current state of our country, I am an optimist and believe that over time we will trend towards a more inclusive, peaceful, and tolerant culture. Optimism is like a muscle in that it has to be flexed and used constantly to become stronger. It doesn’t come easily at times like this, but I believe that humanity’s future is brighter than our present and our past.
But I digress. Back to lighter topics: these pancakes are filled with rainbow sprinkles because the name of this blog isn’t a facade, I really do love sprinkles. They’re natures glitter, making everything just that much more happy and fantastic. If I could put sprinkles on a steak, I would do it.
I served these pancakes with homemade whipped cream (the easiest thing in the world to make, recipe included below) and honey. Many years ago I made the switch from putting maple syrup on my pancakes to strictly honey, and I haven’t turned back. Honey isn’t as sickly-sweet as maple syrup, which I like. Try it sometime to see what I mean!
- 1½ c Flour
- 2 tsp Baking Powder
- Pinch of Salt
- 1 tbs White Sugar
- ½ c Yellow Cake Mix
- 1 tsp Vanilla Extract
- 1 Egg
- 1½ c Whole Milk
- 3 tbs Butter, Melted
- 4 tbs Rainbow Sprinkles
- ¾ c Heavy Cream
- 2 tbs Powdered Sugar
- In a medium chilled bowl, whip cream and powdered sugar with an ice cold whisk. Whisk until stiff peaks form. Store in the refrigerator until pancakes are finished.
- In a large bowl, combine flour, baking bowder, salt, sugar, and cake mix.
- Add vanilla, butter, and egg. Whisk in milk a little at a time. Whisk until just combined, and only small lumps remain.
- Fold in sprinkles.
- Heat butter in a skillet over medium-low heat. Use a cookie scoop to drop rounds of batter in the skillet.
- Cook for about 3 minutes or until the bottoms are golden brown.
- Flip and cook for 1 more minute or until golden brown.
- Top with whipped cream and serve.
Adapted From: Baking Beauty