Breakfast & Brunch
Cake Batter Pancakes
Description
Who says you can’t eat cake for breakfast? These birthday cake pancakes take two amazing sweets and turn them into one celebration-worthy treat that you can enjoy any time of the day. The secret to these soft and pillowy beauties? Combining Bisquick™ Original Pancake & Baking Mix and Betty Crocker™ Super Moist™ Yellow Cake Mix together to create an extra-fluffy pancake. Bright colored sprinkles and a homemade powdered sugar glaze are the icing on these festive cake batter pancakes!
Ingredients:
- 1 cup Bisquick™ Original Pancake & Baking Mix
- 1 cup from 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 3 tablespoons from 1 container Betty Crocker™ Rainbow Sprinkles
- 1 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 2 eggs
- 2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla
- Additional Betty Crocker™ Rainbow Sprinkles, if desired
Directions:
- Heat griddle or skillet over medium heat or electric griddle to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
- In medium bowl, whisk together pancake ingredients until blended.
- Brush griddle with vegetable oil or shortening. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook until golden brown. Remove from griddle to serving plate. Repeat with remaining batter.
- In small bowl, mix powdered sugar, milk and 1/2 teaspoon vanilla until well blended. If too thick to drizzle, add additional milk 1/2 teaspoon at a time for desired drizzling consistency.
- To serve, top each pancake with glaze and additional candy sprinkles.
