Birthday Cake Pancakes Recipe

Ingredients

For the icing (optional):
1 1/2 cups all-purpose flour
1 cup yellow cake mix (homemade recipe follows)
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/3 cup (1.75 oz bottle) sprinkles
Whipping cream
Powdered sugar
DIY Homemade Yellow Cake Mix:
Total Time: 10 minutes
Yield: About 5 cups dry mix
2 cups granulated sugar
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, cut into 1/2-inch pieces and chilled to very cold
1 tablespoon vanilla extract

Preparation

Step 1

Heat a griddle or nonstick skillet over medium heat. Meanwhile, in a large bowl, combine the flour, cake mix, sugar, baking powder, soda and salt; set aside.

In a separate medium bowl, lightly beat the eggs with a whisk. Add the milk, butter and vanilla and whisk to combine. Pour the wet ingredients into the bowl with the dry ingredients and stir until fully mixed. Fold in the sprinkles.

Scoop portions of a scant 1/3 cup batter onto the griddle, leaving room for the batter to spread into larger rounds. When the pancakes begin to bubble, flip and cook for another 1-2 minutes. Transfer to a plate and cover with a kitchen towel to keep warm until serving. Serve with syrup or optional icing.

Optional Icing:

Mix together powdered sugar and whipping cream to reach desired consistency and taste. Pour over top individual stack of pancakes.

To Freeze:

Allow the pancakes to cool completely, then transfer to a freezer bag. Store in the freezer for up to 2 months. Reheat in the microwave for about 30 seconds, or until hot.

DIY YELLOW CAKE MIX:

Add all ingredients, except the butter, into a food processor. Process for 15 seconds, until combined. Add the butter and lightly fluff with a fork to coat with the flour mixture. Add vanilla, then pulse until the mixture is crumbly and fine. Use immediately in any recipe calling for yellow cake mix, or freeze immediately in a zipper bag for up to 2 months.

Source: Adapted from Mel's Kitchen Cafe, originally Cook's Country

Notes

If not using right away, transfer to a zipper bag and freeze immediately. If you allow the mixture to sit out too long, the butter will start melting and change the texture of the dry mix. If this does happen, freeze it for about 1 hour then throw it back in the food processor and pulse until it reaches the fine consistency.