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Cake Mix Pancakes

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Cake for breakfast?! You bet! These quick, 5-ingredient cake mix pancakes are a festive and easy way to make pancakes. Choose any flavor cake mix you’d like!

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cake-mix-pancakes

You know how we love pancakes. Pancakes on a Saturday morning just make the day seem brighter.

Experiment pancakes on a weekday are the absolute best. And no, I don’t mean Protein Pancakes. Those are surprisingly good, but today we aren’t going for healthy. Not in the slightest bit. Experiment pancakes means my mom thought of a great pancake recipe to try and decided not to wait until Saturday for some reason. Which makes all of us kids shout for joy!

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When you take your first bite of these Cake Mix Pancakes, cold or hot, buttered or syrup-ed, you will instantly think CAKE. And to me, cake for breakfast is a dream come true.

We have several versions of pancakes as you already know. Our Buckwheat Pancakes and Hearty Whole Grain Waffles are only the start of all the many breakfast ideas we have for you.

These Cake Mix Pancakes are really simple. All you need is 1 dry cake mix of any flavor you’d like (we used red velvet), 2 1/2 cups milk, 1/2 cup flour, 1/4 cup of oil, and 2 eggs. It makes about 18 pancakes, depending on the size you make them. We make ours about 6 inches across. If you like yours smaller, go for it!

If you like your pancakes thick, you’ll want to start only with 2 cups of milk. The more milk you add from there, the thinner the batter gets, which results in thinner pancakes. If you choose to go thin, be careful flipping them. They are like cake and can tear easily. I personally like mine thick, but not too thick. I like a good solid pancake, not a floppy one. But however you make them, I guarantee, you’ll love them!

 How pretty would these be for the morning of July 4th? Patriotic Pancakes!cake-mix-pancakes

Or Christmas pancakes….

cake-mix-pancakes

Or Valentine’s Day pancakes…

cake-mix-pancakes

At different times of the year, at the change of seasons and after holidays, we usually stock up on cake mixes that are super cheap.  This is a great way to use a spare cake mix that is sitting around.  And as we made them, I could just imagine all the different flavors of cake mixes that we could turn into pancakes.

 
Soft, thick and rich chocolate zucchini s’more muffins are filled with chocolate, marshmallows and buttery graham cracker streusel. The secret to their moist texture is zucchini!

5 from 4 votes
Cake for breakfast?! You bet! These quick, 5-ingredient cake mix pancakes are a festive and easy way to make pancakes. Choose any flavor cake mix you'd like!
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Cake Mix Pancakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Cake for breakfast?! You bet! These quick, 5-ingredient cake mix pancakes are a festive and easy way to make pancakes. Choose any flavor cake mix you'd like!

Course: Breakfast
Cuisine: American
Servings: 18
Calories: 125 kcal
Ingredients
  • 1 dry boxed cake mix choose your favorite flavor!
  • 1/2 cup flour
  • 2 large eggs
  • 2 1/2 cups milk*
  • 1/4 cup oil
Instructions
  1. In a large bowl, mix the cake mix, flour, eggs, milk and oil together until combined and smooth.
  2. Heat a griddle to medium high heat and spray with cooking spray so the pancakes flip easily.
  3. Scoop a ladle of batter onto the pan and cook until the top of the batter starts to bubble.
  4. Flip the pancake and cook for another minute on the other side until cooked all the way through.
  5. Continue until all of the batter is used.
Recipe Notes

*Use less milk if you'd like a thicker pancake. *The exact number of pancakes will depend on how much milk you use and how big you make the pancakes.

Nutrition Facts
Cake Mix Pancakes
Amount Per Serving
Calories 125 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 20mg 7%
Sodium 297mg 12%
Potassium 18mg 1%
Total Carbohydrates 24g 8%
Sugars 12g
Protein 1g 2%
Vitamin A 0.7%
Calcium 10.8%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  7. Mmmmm these are so vibrant! I’ve not tried cake mix pancakes and I’m not sure what to make of them, but they look amazing! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

    Reply

  8. What a cool idea! I tried them and the only downshot is it seemed like the 2 1/2 cups of milk was too much (I used skim, if that matters); it turned the pancakes more into crepes (not that there’s anything wrong with that ;-)).

    I will definitely try this recipe again with a new cake batter (I did yellow) and less milk. This was certainly a hit with my 5 year old son!

    Reply

    • We do like our pancakes on the thinner side, so you could definitely add less milk for a thicker pancake. Also wondered if maybe your cake mix box was a slightly different size than ours? Not sure, but glad you liked them! Thanks for the comments!

      Reply

    • I generally use canola oil, but you can use vegetable oil, too. I even use olive oil at times but it does change the texture a bit.

      Reply

    • I usually buy Pillsbury cake mix, but if there is another on sale, I’ll buy that kind. I’ve used the store brands, too!

      Reply

  11. I wasn’t sure if flour was needed, bc at the top of the page, listed in a paragraph I’m assuming Lizzy wrote, it didn’t say to use flour. But at the bottom of the page when summarizing again, what would be needed to make the cake pancakes, it listed flour. So I’m not sure. lol : \ I’m assuming the flour is needed, and maybe they jus forgot to list it at the top of the page. Could someone please write me back and let me know. Better to be safe than sorry. 😀 Ty sooo much!

    Reply

    • Yes, you are right! You do need 1/2 cup flour. Thanks for pointing that out. I added up at the top of the page, too!

      Reply

  12. Awll. Thank you so much Lizzy for replying. I actually forgot that I wrote a question on here. I just popped back on this site to go Ahead and finally try to make those pancakes now, when I was pleasantly surprised to see that you wrote me back the next day so soon. Lol 😀 Even though I hardly ever go on websites are ask any questions or leave comments, the few times I have, people don’t usually reply back, because By the time I end up finding their website, It’ll be like a year or at least months later after they’ve already posted on their website. But anywhooo. I’m so exhausted I can barely write I just wanted to thank you again. Obtw, I love your website. 🙂

    Reply

  13. These look wonderful. Can’t wait to try them. Do you recommend homemade whipped cream or Cool Whip on top? Thank you.

    Reply

    • You know what, Leslie? I’ve never made my own whipped cream! 🙁 I need to do that! We either use Cool Whip or spray whipped cream, but I’m sure homemade would be amazing!

      Reply

  14. I’m definitely going to try these 🙂 !! Just curious, what would happened if you just prepared the cake batter like it says on the box and proceed to make pancakes with it?

    Reply

    • It would work, it would just be a lot more “cakey”. And I’d be sure to spray the griddle good, so they didn’t stick. Enjoy!

      Reply

  16. My son’s birthday brunch party is Saturday morning. Can I make this these the night before? Would they still be as good? And do you recommend serving these warm like pancakes? Or cold like a cake?

    Also, is there a frosting/glaze you’d recommend? He doesn’t love cool whip/whipped cream.

    Thanks!

    Reply

  17. Not a huge fan of this recipe. The pancakes had more of plastic/elastic texture than I expected. They did taste like Red Velvet cake, but a bit less sweet.

    Reply

  19. These are a hit with my family. We have tried them with several different types of cake mix’s from butter recipe, chocolate, yellow, and from name brands to store brand. We use a 1/4 less milk unless chocolate mixes then you might take the extra 1/4 cup as they turn out a little thicker with less milk.

    One person mentioned theirs were like plastic or elastic – Don’t over beat them or they can. Make sure your griddle or pan is hot enough and not cook to slow. Make them rise quick, but not to hot to burn them. They will turn out fluffy and light.

    And if they are too thin and turn out like crepes, then you’ve used a smaller cake mix. Stick with the boxes and stay away from the bag mixes are they are usually a little smaller.

    We don’t make them all the time as we do change up and just have regular old boring pancakes too. 🙂

    Thanks for posting this recipe

    Reply

  20. I made these this morning and they are great! I tried to reduce the milk because I was using one of those cake mix pouches and I knew it would be smaller. (I didn’t reduce all ingredients because I wanted to keep the 2 eggs as I love fluffy pancakes, and I thought keeping the flour the same would help with the extra egg volume.) Even halving the milk, I ended up adjusting with more flour because they were runny. But, once I got everything right, these were fluffy and yummy! Thanks for the idea!

    Reply

  21. I really liked this recipe cause I was craving pancakes and this was much easier than running to the store just to get the baking powder to make normal pancakes from scratch. Really came in handy.

    Reply

  22. These are so unbelievably good! I made them with a devil’s food cake mix and put a dollop of my homemade whipped cream cheese/ buttercream frosting on top….Oh my goodness!! I think they would be adorable made with a funfetti cake for a breakfast birthday party!

    Reply

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Tastes of Lizzy T is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon link you see is an affiliate link.

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