Funfetti Pancakes from a Cake Mix
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!
Servings: 11 servings
Calories: 435kcal
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. 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
- In another small bowl, whisk together the oil, eggs and milk. 1/3 cup canola oil, 3 large eggs, 2 1/3 cups 2% 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.) 1/3 cup sprinkles
- 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.
- 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. 1 cup powdered sugar, 2 tablespoons salted butter, 2 tablespoons half & half cream, 1/2 teaspoon vanilla extract
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 1/2 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.
- Refrigerate any leftover pancakes in an airtight container for up to 4 days. Reheat in the microwave.
- 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.
- This recipes makes about 22 5" pancakes.
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