Cake Batter Pancakes
These fluffy cake batter pancakes are so fluffy they literally melt in your mouth. I like to top mine with sweetened whipped cream and plenty of sprinkles. I love enjoying the flavor of cake for breakfast!
I love making pancakes for breakfast. I've previously shared Cinnamon Roll pancakes and Oreo Pancakes. However, these cake batter pancakes take the cake pun intended. They taste like birthday cake in pancake form! I like to top mine with sweetened whipped cream or maybe a bit of frosting if I'm feeling super naughty! Love cake for breakfast? Be sure to try my cake batter french toast too.
We love these Funfetti pancakes for birthday breakfasts. You can also switch up the sprinkles for holidays, such as red and green, for Christmas morning breakfast. We love having these when I'm feeling lazy and make breakfast for dinner, too!
These Funfetti Pancakes Are Basically Cake For Breakfast
I Love That They:
- Have Authentic Cake Flavor: Using cake mix ensures every bite tastes like the Funfetti cake you know and love.
- Require No Special Equipment: I made them in a regular old frying pan and mixed them using a whisk. I also whip my cream by hand.
- Turn Out Fluffy Every Time: Follow my tips and tricks to ensure they're moist and fluffy.
Ingredient Notes and Shopping Tips
- Flour: Measure your flour by spooning flour into your measuring cup. Then, level with a knife.
- Dipping your cup into the flour canister can result in overmeasuring.
- Baking Powder: It creates tiny bubbles in the batter, leading to a fluffy, melt-in-your-mouth pancake.
- Replace baking powder every 6-12 months for the ultimate rise.
- Cake Mix: I used Duncan Hines's yellow cake mix.
- Use the leftover cake mix in our funfetti dip!
- Milk: For the best results, use whole milk or buttermilk.
- Egg: Set your egg out to come to room temperature for 10-20 minutes, it will incorporate more air into the batter and mix more smoothly this way.
Use SPrinkles/Jimmies Not Nonpareils
The latter can bleed into the batter and turn it not so pretty colors.
️Krystle's Tips️
- Don't overmix: Mix until your flour just disappears. Overmixed pancakes will be tough and rubbery.
- Let batter rest: Rest the batter for 5-10 minutes. This will help give the baking powder time to work and thicken the batter, resulting in a tender tall pancake.
- Uniform Pancakes: Use a cookie scoop to keep your pancakes all about the same size.
- Cook Over Medium Heat: You want a golden brown outside. Cooking over too high heat can lead to burnt outsides and raw centers. Don't overcook or they'll come out dry.
- Flip only once: Flip pancakes once when bubbles begin to form in the batter. This will decrease the chance they'll stick and helps you avoid a rubbery end result. Be careful the second side cooks more quickly than the first!
- Keep pancakes warm in an oven at 250 degrees F while you cook the remaining batter.
Don't Panic
It is okay if your batter looks a little lumpy. This is normal.
More Fun Breakfast Ideas
You also may like our sweet breakfast recipes page.
📖 Recipe
Easy Cake Batter Pancakes
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Ingredients
For the Pancakes
- 1 ½ Cups All Purpose Flour
- 2 Teaspoons Baking Powder
- Pinch of Salt
- 1 Tablespoon White Sugar
- ½ Cup Yellow Cake Mix
- 1 Teaspoon Vanilla Extract
- 1 Egg
- 1 ½ Cup Whole Milk
- 3 Tablespoons Butter Melted
- 4 Tablespoons Rainbow Sprinkles
For the Whipped Cream
- ¾ Cup Heavy Cream
- 2 Tablespoons Powdered Sugar
Instructions
For the Whipped Cream
- In a medium chilled bowl, whip cream and powdered sugar with an ice cold whisk. Whisk until stiff peaks form.
- Store in the refrigerator.
For the Pancakes
- In a large bowl, combine flour, baking bowder, salt, sugar, and cake mix.
- Add vanilla, butter, and egg. Whisk in milk a little at a time. Whisk until just combined, and only small lumps remain.
- Fold in sprinkles.
- Use a cookie scoop to drop into a heated, greased skillet.
- Spread batter into a circle and cook for 3 minutes or until the bottoms are golden brown.
- Flip and cook for 1 more minute or until golden brown.
- Top with whipped cream and rainbow sprinkles if desired.
Notes
-
- Flour: Measure your flour by spooning flour into your measuring cup. Then, level with a knife.
- Cake Mix: I used Duncan Hines's yellow cake mix.
- Milk: For the best results, use whole milk or buttermilk
- Use sprinkles/jimmies, not nonpareils, which can bleed into the batter.
-
- Don't overmix: Mix until your flour just disappears. It is okay if the batter looks lumpy.
- Let batter rest: Rest the batter for 5-10 minutes.
- Uniform Pancakes: Use a cookie scoop to keep your pancakes all about the same size.
- Cook Over Medium Heat: You want a golden brown outside. Cooking over too high heat can lead to burnt outsides and raw centers.
- Flip only once: Flip pancakes once when bubbles begin to form in the batter.
- Keep pancakes warm in an oven at 250 degrees F while you cook the remaining batter.
Nutrition
Made these for my son's birthday breakfast and he loved them! He always asks for funfetti cake and was so excited with these funfetti pancakes.
I made the Cake Batter Pancakes for my kids this morning, and they were an absolute hit! The funfetti sprinkles made breakfast so festive, and the pancakes were so fluffy and delicious. It felt like we were celebrating a birthday, even though it was just a regular day.
This recipe is our regular family birthday breakfast recipe! It's both for the young and young at heart.
Had so much fun making these pancakes with my kids! So easy to make and turned out yummy!
These cake batter pancakes were a huge hit at our weekend brunch! They were fluffy, sweet, and tasted just like cake. The sprinkles made them even more fun.
Funfetti pancakes is fluffy and delicious , my kids loved it.
These were fantastic! Such a fun weekend breakfast for the kids!
This is so fun to do! My kid enjoyed it!