Birthday Cake Pancakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Cake mix, yellow
  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 1/3 cup Sprinkles
  • 1 tbsp Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Buttermilk
  • 1/2 cup Milk
  • 1 Whipping cream

Found on seededatthetable.com

Description

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup yellow cake mix (homemade or the box kind)
• 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

Directions

• 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 milks, 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.
• Mix together powdered sugar and whipping cream to reach desired consistency and taste. Pour over top individual stack of pancakes.
• 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.
• Source: Adapted from My Life As a Mrs

Nutrition