Tag Archives: pancakes

Cake Batter Pancakes – A Birthday Treasure

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Cake Batter Pancakes  . . what a great idea! Today at work my new friend Caira told me about making cake batter pancakes for her husband’s birthday and I was delighted with the idea of something so inventive.  When I arrived home, I immediately went online and found this recipe (and picture) on the Website: “How Sweet It is” and couldn’t wait to share it with you!

Cake Batter Pancakes

It’s a charming and delicious idea  I know will be a hit with my granddaughters – can’t wait to give it a try – how about you? I am thinking it would be a perfect way to start a child’s birthday – a wonderful morning surprise.  


  • 1 1/2 cups all purpose flour
  • 2/3 cup yellow cake  mix
  • 1 tablesspoon sugar
  • 3/4 teaspoon baking powder
  • Pinch of salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-2 cups milk
  • Assorted sprinkles


  1. Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix with a wire whisk.
  2. Add 1 cup of milk, egg and vanilla extract and stir until smooth.
  3. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use.
  4. Start with 1 cup of milk and add more if needed.
  5. Taste test to see if the pancakes are flavored enough.
  6. Preheat a skillet on medium heat
  7. Fold desired amount of sprinkles into the batter.
  8. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes.
  9. Flip and cook for 1 minute more.
  10. Serve with vanilla glaze and sprinkles.

Glaze Ingredients

  • 1 cup powdered sugar
  • 1/2 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • Assorted sprinkles

Glaze Directions

  1. Mix milk, vanilla, and powdered sugar until glaze forms.
  2. Add a little more sugar or water/milk to reach desired consistency.
  3. Mix sprinkles into glaze and drizzle on pancakes.

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Blueberry Buttermilk Pancakes

Blueberry Buttermilk PancakesIf your family loves pancakes for breakfast or dinner as much as mine does, these Blueberry Buttermilk Pancakes will be a big hit. The tang of buttermilk makes these pancakes better and brighter than usual. Always use fresh blueberries and adjust the amount to your personal taste.

[typography font=”Myriad Pro” size=”18″ size_format=”px” color=”#9e0c0c “]Ingredients[/typography]

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ scant teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 4 tablespoons unsalted butter, melted
  • (1 tablespoon extra for brushing griddle)
  • 1 cup fresh blueberries

[typography font=”Myriad Pro” size=”18″ size_k format=”px” color=”#9e0c0c”]Directions[/typography]

Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat.

Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl.

Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.

(You can make pancakes with and without the butter mixed in, they work either way. Personally, I prefer the richness that the butter adds.)

Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough.

Brush the remaining ½ teaspoon butter onto the griddle with a pastry brush. Wipe off the excess with a folded paper towel.

Pour the batter in pools 2” apart (about ½ cup for a 6-inch pancake).

(For blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly.)

When the pancakes have bubbles on top and are slightly dry around the edges, about 2½ minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula.

Cook until golden on bottom, about 1 minute.

Repeat with the remaining batter.

Place the pancakes on a heat-proof plate in the oven at 175°F.

Serve warm with plenty of butter and powdered sugar (or hot maple syrup).

4 Servings

Taken from my cookbook, Breakfast and Brunch – 60 Delicious Recipes [button link=”http://amzn.to/12y0NtG” bg_color=”#9e0b30″]GET YOUR COPY NOW![/button]