Birthday Pancakes Recipes

BIRTHDAY CAKE PANCAKES

Steps:

• Heat large skillet or griddle over medium-low heat. I find medium low is best for pancakes so they don't brown too fast and cook well enough to flip them!
• In a medium bowl whisk together the flour, cake mix, baking powder, baking soda and salt.
• In a separate bowl whisk together buttermilk, egg, vegetable oil and vanilla.
• Pour the wet ingredients into the dry ingredients and stir until combined, but slightly lumpy. Gently stir 1/4 cup sprinkles into batter.
• Spray skillet with non-stick spray and place 1/4 cup batter in the pan. Cook for 3-4 minutes and then flip. Cook for another 2 minutes until set.

BIRTHDAY CAKE PANCAKES

Steps:

• Preheat griddle to 325ºF.
• In a bowl, whisk together flour, sugar, baking powder, baking soda and salt.
• In a separate bowl, mix lightly beaten eggs, milk, almond extract, vanilla extract and melted butter.
• Once mixed thoroughly, add the wet ingredients into the dry ingredient bowl. Don't over mix, you just want to make sure the batter is smooth.
• Fold in sprinkles. Once the sprinkles are folded into the batter, pour 2 oz of batter onto the griddle for each pancake. Flip the pancakes once they are bubbly on top.
• Once pancakes are done, serve with syrup and whipped cream!

BIRTHDAY CAKE PANCAKES

Steps:

• Whisk pancake mix and cake mix. In a separate bowl, whisk eggs, 1-1/2 cups milk and vanilla until blended. Add to dry ingredients, stirring just until moistened. Let stand 10 minutes. Fold in 1/4 cup sprinkles., On a lightly greased griddle over medium heat, pour batter by 1/4 cupfuls to create 6 large pancakes. Cook until bubbles on top begin to pop; turn. Cook until golden brown. Repeat, using smaller amounts of batter to create pancakes of different sizes. , Microwave frosting and remaining milk, covered, on high until melted, 10-15 seconds. On each of the large pancakes, layer smaller pancakes in order of decreasing size with the smallest on top; drizzle with frosting. Top with additional sprinkles. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of pancakes on a microwave-safe plate and microwave on high until heated through, 30-90 seconds.