Funfetti Cake Batter Pancakes
Recipe GLPR2f0d1a34817485
Delightful pancakes infused with cake batter flavors and colorful rainbow sprinkles. These fluffy pancakes are topped with sweet whipped cream and extra sprinkles for a fun, festive breakfast treat that's sure to brighten any morning.
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Ingredients
1 1/2 cups all-purpose flour
1/2 cup white or yellow cake mix
2 teaspoons baking powder
1 pinch of salt
1 large egg
1 1/2 cups milk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon granulated sugar
3 to 4 tablespoons rainbow sprinkles, divided
3/4 cup heavy cream
2 tablespoons powdered sugar
Vegetable oil for greasing the skillet
Directions
Pour the heavy cream into a medium bowl and beat with an electric mixer until soft peaks begin to form. Add the powdered sugar and continue beating until stiff peaks form. Transfer the whipped cream to the refrigerator.
Preheat an electric skillet or griddle to 350°F. Lightly brush the cooking surface with vegetable oil.
In a large mixing bowl, whisk together the all-purpose flour, cake mix, baking powder, salt, and granulated sugar.
In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a whisk until just combined. Small lumps should remain; do not overmix.
Fold in 3 to 4 tablespoons of the rainbow sprinkles into the batter until evenly distributed.
Using a large cookie scoop or 1/4-cup measure, drop batter onto the hot skillet. Gently smooth each portion into an even circular pancake.
Cook each pancake for approximately 3 minutes until the bottom is golden brown and the top surface is filled with small bubbles.
Flip each pancake and cook the second side for about 1 minute until golden brown.
Transfer cooked pancakes to a serving plate. Serve immediately topped with a generous dollop of whipped cream and a sprinkle of rainbow sprinkles.
