Funfetti Cake Batter Pancakes

Name: Funfetti Cake Batter Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 15
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

Recipe GLPR2f0d1a34817485

Breakfast

20 min

138 cal

Servings: 15

Oven

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.5

This recipe hits the Charlotte weeknight marks: every ingredient is a staple find at Harris Teeter, Food Lion, or Walmart, and the 20-minute time is honest—mixing to plate lands right there. At roughly 30–35 cents per serving, the cost is real value, driven by the box cake mix as the flavor anchor and butter keeping it rich. The yield of 15 pancakes makes it a genuine family breakfast or weekend crowd-pleaser, and leftovers reheat well in the toaster oven without drying out. The only caveat is that sprinkles demand a careful hand at plating, since they can bleed into the batter if added too early, so read the method before you start.