Along with the theme of cake, I desired something deliciously sweet for breakfast. Why not have my cake in my pancake and eat it too?
Here’s the recipe
1 1/2 cups all-purpose flour
1 cup yellow cake mix
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/3 cup sprinkles
1 1/2 cup buttermilk
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.
2) 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.
3) 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.
Mix together powdered sugar and whipping cream to reach desired consistency and taste. Pour over top individual stack of pancakes.
Recipe courtesy of Pennies on a Platter