When I saw a recipe online for cake batter pancakes, using cake mix from a box...I couldn't resist. In fact, I didn't even make it three days without making these. And I didn't last a week after that without making them again. They are clearly not the healthiest breakfast...but for an occasional indulgence they are awesome (I'm thinking birthdays, because I want to eat birthday cake for breakfast on my birthday anyway, so why not birthday cake pancakes instead?) As a bonus, the leftovers are awesome as a mid-day snack. I hope you enjoy them as much as I have!
Birthday Cake Pancakes
adapted from How Sweet It Is
1 cup all-purpose flour
1 cup yellow or white cake mix
2 Tb. granulated sugar
3/4 tsp. baking powder
1/4 tsp. salt
2 eggs
2 Tb. oil
1 1/2 tsp. vanilla
1/4 tsp. almond extract
1 -2 cups milk (you may need more or less depending on the brand of cake mix that you use, I used 1 1/4 cups)
1/4 - 1/3 cups multi-colored sprinkles (the big fat ones, they're called "jimmies." If you use little ones they will dissolve too quickly and you won't be able to see the pretty streaks of color)
1. Whisk together dry ingredients in medium mixing bowl. Add eggs, oil, vanilla, almond extract and milk (start with about 1 cup and add more as needed to get desired consistency). Stir in sprinkles.
2. Preheat skillet to medium and spray with non-stick cooking spray. Drop batter by 1/4 cup-fuls onto hot skillet. Cook until bubbles form and stick on top and bottom is golden brown. Flip and cook for about 1 more minute or until golden brown on other side. Serve warm with butter and vanilla glaze (below) or maple syrup.
Vanilla Glaze
2 cups powdered sugar
1 tsp. vanilla
1/4 tsp. almond extract
3-4 Tb. multi-colored sprinkles
1-2 Tb. milk
Stir all ingredients together until smooth. Drizzle over pancakes.
