Cake Batter Pancakes

October 3, 2011 in breakfast

If there’s one food trend that I have most definitely embraced, other than bacon of course, it’s cake batter. If it has “cake batter” in the title, I’m guaranteed to like it. But I avoided these pancakes for the longest time. Mostly because I thought for sure any cake batter taste would be cooked out when you fry them up because that has happened to me before.

The pancakes turned out awesome! When my husband came home for breakfast, I told him they were just regular pancakes with sprinkles (so he wouldn’t be disappointed if they didn’t have a batter taste) and the first thing he said was “They taste like cake!” So yeah, they might not have that distinct batter taste but you can definitely tell the cake mix is in there.

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Cake Batter Pancakes

about 12 pancakes

adapted from How Sweet It Is

Ingredients

1½ cups all purpose flour
⅔ cup yellow cake mix
1 tablespoon sugar
¾ teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1½ cups milk
assorted sprinkles

Instructions

  1. Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add milk, eggs and vanilla extract and stir until smooth. If the batter is too thick, add milk a small amount at a time. If it’s too thin, add more flour.
  2. Preheat a skillet on medium heat. Fold desired amount of sprinkles into batter. Pour batter in ¼ cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more.
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