Cake Batter Pancakes

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
  • 1 12
    cups plus 3 tablespoons milk, plus more if necessary
  • 2 12
    teaspoons vanilla
  • 2
    cups confetti cake mix
  • 1 12
    cups Bisquick
  • 3
    large eggs
  • 13
    cup rainbow colored sprinkles
  • nonstick cooking spray
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DIRECTIONS

  • In a large bowl, whisk to combine powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla. Set aside. Add additional milk as necessary to reach a pourable consistency.
  • In a large bowl, mix to combine cake mix, bisquick, and sprinkles.
  • Add remaining 1 ½ cups milk, eggs, and remaining 1 ½ teaspoons vanilla. If desired, add rainbow confetti sprinkles. Mix until smooth.
  • Preheat a nonstick skillet or griddle over medium heat and spray with nonstick cooking spray.
  • Make 8 cake “layers”, pouring two each of the following measurements onto the griddle, in batches as necessary: ¾ cup, ½ cup, ¼ cup, and 2 tablespoons.
  • Cook, flipping once, until pancakes are golden and cooked through, removing pancakes to a baking sheet or plate as they finish cooking.
  • Stack layers, largest to smallest, on a cake stand or serving platter. Drizzle with reserved glaze and top with sprinkles.
  • Cut into wedges and serve, passing any additional glaze on the side.
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