These pancakes tasted average, so I messed with the photo edits to make them Pinterest-appropriate. I was trying to make up for their lack of flavor by making them visually appealing. The idea of putting cake batter in pancakes is nice, but I just wasn’t into these.
Don’t get me wrong. I ate them, and I kind of liked them. They are pancakes, after all.
They were just super saccharine, but kind of bland at the same time. Try adding more vanilla, and maybe use a different glaze? Or just add more sprinkles for joy’s sake. Pretty makes up for taste sometimes?
Nah, I retract that. Tastefulness always wins over pretty.
Cake Batter Pancakes
Adapted from How Sweet It Is
1 cup all purpose flour
1 cup yellow cake mix (I used Betty Crocker Super Moist)
1 teaspoon baking powder
pinch of salt
1 teaspoon vanilla extract
1 1/2 cups milk
Stir together the dry ingredients minus the sprinkles in a bowl. Add 1 cup of milk, the eggs and the vanilla extract and stir until just combined. It’s ok if it is a tad lumpy. Add more milk if the batter seems too thick.
Preheat a skillet on medium-low heat. Fold in a bunch of sprinkles into the batter, then pour the batter in 1/4 cup measurements onto a lightly greased skillet. Cook until bubbles form on top, about 2-3 minutes, then flip and cook for 1 minute more. Serve immediately with a vanilla glaze. Recipe follows below.
1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
Mix milk, extract and powdered sugar until glaze forms, adding more milk if necessary to thin out the glaze. Mix more sprinkles into the glaze and drizzle on the pancakes.