Easy Cake Batter Pancakes

Easy Cake Batter Pancakes are the ultimate way to bring a bit of birthday magic to your breakfast table even on the sleepiest mornings. These fluffy pancakes taste just like vanilla cake and get the happiest boost from rainbow sprinkles and a soft sweep of homemade whipped cream. If you have ever wished you could have dessert for breakfast this is the recipe you need.

The first time I made these pancakes was a busy Saturday with my nieces We were all giggling and taking turns adding extra sprinkles They have asked for “birthday pancakes” nearly every visit since

Ingredients

• All purpose flour: brings sturdy structure and fluffiness to the pancakes Choose unbleached flour for a tender result
• Baking powder: important for lift and that classic cake-like airiness Use fresh baking powder to ensure full rise
• Pinch of salt: balances the sweetness and enhances flavors Sea salt gives a cleaner taste
• White sugar: adds a touch of sweetness that helps the pancakes brown slightly Choose fine granulated sugar for even mixing
• Yellow cake mix: gives the pancakes their signature birthday cake flavor Look for a cake mix with a strong vanilla scent and deep yellow color
• Vanilla extract: boosts the cake batter taste Use real vanilla extract for the best flavor
• Egg: binds everything together and adds richness Choose large eggs for the standard measurement
• Whole milk: hydrates the batter and keeps the pancakes moist Whole milk delivers the richest result but you can use two percent if needed
• Butter: melted into the batter adds delicious richness for moist tender pancakes Use real butter for the best flavor
• Rainbow sprinkles: create color and fun throughout every bite Opt for classic jimmies which hold their shape best when mixed into batter
• Heavy cream: forms the base for the homemade whipped cream Cold heavy cream whips quickest and holds stiff peaks best
• Powdered sugar: sweetens the whipped cream while making it fluffy Sift for a silky texture

Step-by-Step Instructions

Make the Whipped Cream:

In a medium bowl that has been chilled in the refrigerator whip the heavy cream and powdered sugar briskly with an ice cold whisk or handheld mixer Continue whisking until the cream turns thick and billowy and holds peaks when you lift the whisk Store in the fridge until ready to use

Mix Dry Ingredients:

In a large bowl combine the flour baking powder salt sugar and yellow cake mix Stir well with a whisk or fork making sure all ingredients are evenly distributed This ensures there won’t be pockets of unmixed leavening or cake mix in your cooked pancakes

Add Wet Ingredients:

To the dry ingredients add the vanilla extract melted butter and egg Begin slowly whisking in the whole milk a little at a time mixing gently until the batter just comes together and only tiny lumps remain A few lumps are fine Overmixing results in tough pancakes

Fold in Sprinkles:

Gently fold the rainbow sprinkles into the batter using a spatula The goal is to mix just until the sprinkles are spread throughout Be gentle to help the colors stay bright and distinct

Cook the Pancakes:

Heat a skillet or griddle over medium-low heat and coat lightly with butter or oil Using a cookie scoop or large spoon drop portions of batter into the pan and gently spread into circles Leave enough space for spreading Cook for three minutes watching the edges for small bubbles When the bottoms are golden brown flip carefully and cook for another minute or until the second side is golden

Serve and Top:

Stack the cooked pancakes on a plate and top each with a generous cloud of whipped cream More rainbow sprinkles make the stack extra festive Serve immediately for the fluffiest results

Save

Rainbow sprinkles are my personal favorite ingredient Every time I fold them into the batter I remember the first time my family helped decorate cupcakes as children and how delighted we were by the burst of color There is something about sprinkles that never fails to bring out big smiles

Storage Tips

Store leftover pancakes in an airtight container in the refrigerator for up to three days For longer storage let pancakes cool completely and layer them between parchment then freeze in a zip-top bag Reheat straight from the freezer in the toaster or a warm oven for a quick breakfast

Ingredient Substitutions

If you do not have yellow cake mix you can use white cake mix or even funfetti mix for a similar flavor To make the recipe dairy free try using a plant-based milk such as almond and substitute melted coconut oil for butter Plant-based whipped toppings can also be used in place of the homemade whipped cream

Save

Serving Suggestions

These pancakes taste wonderful topped with extra whipped cream and fresh fruit such as strawberries or sliced bananas For a richer treat a drizzle of maple syrup or a dusting of powdered sugar makes them feel even more special For a crowd set up a pancake bar so everyone can customize their own stack

Cultural and Historical Notes

Pancakes are a cherished breakfast treat in many parts of the world but this cake batter twist is pure Americana Inspired by the trend of funfetti cakes these pancakes turn an ordinary morning into a mini celebration and have quickly become a birthday tradition for families everywhere

Recipe FAQs

→ How do I avoid overmixing the pancake batter?

Mix the batter just until the dry ingredients are incorporated; small lumps are fine. Overmixing can make pancakes tough.

→ Can I substitute the yellow cake mix with another flavor?

Yes, try using chocolate or funfetti cake mix for a different twist and extra flavor in the batter.

→ Are the sprinkles necessary for the pancakes?

Sprinkles are optional, but they add festive flair and a subtle sweetness to each bite.

→ What kind of milk works best for this batter?

Whole milk gives the pancakes a rich and tender crumb, but you can use 2% or a plant-based alternative if preferred.

→ How can I make the whipped cream last longer?

Store whipped cream in the refrigerator and use it within a day for the best texture and flavor.

→ Can I freeze leftover pancakes?

Yes, cool pancakes completely, then freeze in a single layer. Reheat in a toaster or oven when ready to enjoy.