Funfetti Pancakes

These Funfetti Pancakes will make a birthday shine or give an ordinary day a special start. A cake mix gives it that well-loved cake batter flavor, but these still have a wonderful pancake texture.  And don’t forget the buttercream glaze on top!

Summertime is the season of birthdays in our family. In our house, no birthday is complete without sprinkles. I love starting the day with a healthy breakfast, but on birthdays all bets are off. The sugar comes out in full force and the best way to start the day is with a stack of birthday pancakes.

Funfetti Pancakes have been a huge hit at birthday sleepovers and family birthday breakfasts. Kids LOVE the rainbow sprinkles inside. They brighten up that stack of hotcakes.

Can you make pancakes with a cake mix?

Yes! These pancakes are made with a box of Pillsbury Funfetti cake mix. We’ve showed you how to make a  cake mix pancake recipe before and they’ve been a favorite ever since.  

Why change a good thing, you ask?  For these Funfetti Pancakes, I wanted more of a pancake texture instead of a cupcake texture.  A little firmer, not as “cakey”, but still super soft and fluffy. And of course, birthday cake flavor.

To get the texture I wanted, I started with my favorite pancake recipe I adjusted the ratio of the ingredients just a bit, then added in a Funfetti cake mix.  After a couple test pancakes and adjustments, I had my perfect pancake texture.

How to Make Funfetti Pancakes

• Mix the dry ingredients. In a large bowl, combine the flour, baking powder, sugar, salt and cake mix. Set aside. 
• Mix the wet ingredients. In another small bowl, mix together the oil, eggs and milk. 
• Combine the wet into the dry. Add the wet ingredients into the dry ingredients and mix just until combined. Fold in the sprinkles. Batter will be thick. (If you’d like thinner pancakes, you can add a bit more milk.)
• Preheat the griddle. Heat a griddle to about 250-275 degrees Fahrenheit (low heat so the pancakes do not burn). Spray the griddle with cooking spray. 
• Cook the pancakes. Ladle the pancake batter onto the hot pan and cook the pancakes for about 1-2 minutes or until bubbles start forming in the batter. Flip the pancake and cook for an additional minute or until cooked through.

Can you freeze these pancakes?

Yes! These pancakes freeze well. Place wax paper or parchment paper between each pancake and seal them in a Ziploc bag. Freeze for up to 6 weeks.

The wax paper will help them separate easily so you can pull out the exact amount of servings that you need.

Pancake Toppings

Don’t forget the melt-in-your mouth vanilla buttercream glaze on top.  It’s your classic vanilla buttercream turned into a fantastically sweet drizzle to spoon over your freshly made pancakes.

• Melted butter and brown sugar. Just try it. Trust me.
• Raspberry sauce
• Strawberry topping
• A drizzle of Amish peanut butter spread.
• Hazelnut spread
• Fresh fruit
• Powdered sugar
• Honey
• Dulce de leche
• Buttercream frosting

Syrups such as maple syrup or blueberry syrup are great options, too.

Funfetti Pancakes from a Cake Mix

4.50 from 62 votes

These Funfetti Cake Batter Pancakes will make a birthday shine or give an ordinary day a special start. A cake mix gives it that well-loved cake batter flavor, but these still have a wonderful pancake texture. And don't forget the buttercream glaze on top!

Servings 11 servings

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

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Ingredients

 

• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 box Pillsbury Funfetti cake mix (15.25 ounces)
• 1/3 cup canola oil
• 3 large eggs
• 2 1/3 cups 2% milk
• 1/3 cup sprinkles

Frosting:

• 1 cup powdered sugar
• 2 tablespoons salted butter softened
• 2 tablespoons half & half cream
• 1/2 teaspoon vanilla extract or almond extract

Instructions

 

• In a large mixing bowl, combine the flour, baking powder, sugar, salt and cake mix. Set aside. 
• In another small bowl, whisk together the oil, eggs and milk. 
• Add the wet ingredients into the dry ingredients and mix just until combined. Fold in the sprinkles. Batter will be thick. (If you'd like thinner pancakes, you can add a bit more milk.)
• Heat a griddle to about 250-275 degrees Fahrenheit (low heat so the pancakes do not burn). Spray the griddle with cooking spray. 
• Ladle the pancake batter onto the hot pan and cook the pancakes for about 1-2 minutes or until bubbles start forming in the batter. Flip the pancake and cook for an additional minute or until cooked through.
• This recipes makes about 22 5″ pancakes.

For the Frosting

• In a small bowl, stir together the powdered sugar, softened butter, cream and vanilla. This frosting will be at a spreadable consistency.
•  If you’d like to drizzle the frosting, microwave the frosting for about 10 seconds and stir, then drizzle over the pancakes.
•  Double the frosting recipe, if desired.
• Drizzle the glaze overtop the pancakes.
• Store any leftovers in an airtight container in the fridge for up to 4 days.

Video

Notes

• If you’d like buttermilk pancakes, use buttermilk in place of the milk, then reduce the baking powder to 1 teaspoon and add ½ teaspoon baking soda.
• Use jimmies or nonpareils. The color may start to come off the sprinkles and color the batter, so add them at the very end.
• These pancakes freeze well. Place wax paper between each pancake and put them in a Ziploc bag. The wax paper will help them to separate easily.

The calories shown are based on the recipe making 22 pancakes, with 1 serving being 2 pancakes. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 75g | Calories: 435kcal | Carbohydrates: 70g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 495mg | Potassium: 211mg | Fiber: 1g | Sugar: 40g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 2mg

Author Julie Clark

Course Breakfast

Cuisine American

Calories 435

Keyword birthday, cake mix recipe, easy pancakes

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Frequently Asked Questions

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