Cake Batter Funfetti Pancakes

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Cake mix, yellow
  • 2 tbsp Powdered sugar
  • 4 tbsp Rainbow sprinkles
  • 1 Pinch Salt
  • 1 tsp Vanilla extract
  • 1 tbsp White sugar

• Dairy

  • 3 tbsp Butter
  • 3/4 cup Heavy cream
  • 1 1/2 cup Whole milk

Found on bakingbeauty.net

Description

Ingredients

• For the Cake Batter Funfetti Pancakes
• 1½ 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
• 1½ Cup Whole Milk
• 3 Tablespoons Butter, Melted
• 4 Tablespoons Rainbow Sprinkles
• For the Whipped Cream Topping
• ¾ Cup Heavy Cream
• 2 Tablespoons Powdered Sugar

Directions

• For the Whipped Cream Topping
• 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 Cake Batter Funfetti 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.