Birthday Cake Pancakes

These birthday cake pancakes are a special variation of my family’s fluffy buttermilk pancakes. Because isn’t everything better with sprinkles? Buttermilk and yellow cake mix work their magic here, making this pancake recipe SUPER easy and full of authentic birthday cake flavor. They’re crispy on the edges, loaded with rainbow sprinkles, and drizzled with creamy icing. 

You could even stack these funfetti pancakes with party frosting in between, like a layer cake. Not only are these birthday pancakes perfect for a celebration, but (more importantly) they’re easy enough to cook even before I’ve had my morning coffee.

What Makes These Birthday Cake Pancakes So Special

• They actually taste like cake. I’ve seen lots of recipes that add sprinkles to traditional pancakes. Using a boxed cake mix, buttermilk, and vanilla creates a moist pancake that tastes just like a real birthday cake!
• Make them in 3 steps. Mix the batter, cook, and add icing. These birthday cake pancakes are ready in under 30 minutes. 
• Festive and adaptable. Who wouldn’t want to wake up to a stack of colorful sprinkle pancakes? The best thing is, you can adapt these cake mix pancakes with any flavor and add-ins like white chocolate chips, blueberries, and more.

Ingredients You’ll Need

Grab the following ingredients from the pantry to make these easy homemade pancakes. See the recipe card for the exact measurements.

• Flour – As with baked goods, measure the flour for your pancake batter using a kitchen scale for the most accurate measuring. Otherwise, spoon and level the flour so you don’t end up adding too much.
• Cake Mix – Boxed cake mix is the perfect shortcut to real birthday cake flavor! I chose a yellow cake mix, but you can choose any type you’d like, including vanilla, chocolate, lemon, or even Funfetti cake mix for double the sprinkles.
• Baking Powder and Soda – These pancakes use both leavenings for a light, fluffy rise.
• Buttermilk – If you don’t have buttermilk, make a homemade buttermilk substitute. Combine 1 tablespoon of white vinegar or lemon juice with enough regular milk to make 1 cup. Let the mixture rest for 5-10 minutes, stir, and it’s ready to use.
• Egg – Lightly beaten.
• Oil – Vegetable oil or canola oil.
• Vanilla – Birthday cake pancakes are one of the rare recipes where I’ll accept artificial vanilla as a substitute for real vanilla extract! Both will work.
• Sprinkles – I recommend rainbow jimmies (rods) or quins sprinkles. Unlike nonpareils, they’re less likely to bleed color into the wet pancake batter.
• Powdered Sugar – To mix with heavy cream (or milk) to make a simple sweet icing.

Can I Use Another Boxed Cake Mix?

Yes! This cake mix pancake recipe works with any dry cake mix. Keep in mind that flour in the recipe will tone down the flavor of any mix you choose. For example, funfetti cake mix is a good option for these pancakes, but I’d rather save a strawberry cake mix for strawberry cake mix cookies. It just won’t have as much flavor in this recipe.

How to Make Birthday Cake Pancakes

1. Mix the pancake batter. First, mix the flour, cake mix, baking powder, baking soda, and salt. Separately, whisk together the buttermilk, egg, oil, and vanilla. Stir the wet mixture into the dry ingredients to make a loose batter. It’s fine if there are lumps; don’t overmix! Gently fold in the sprinkles last.
2. Cook. Next, add the batter (about ¼ cup per pancake) to a large preheated skillet or griddle over medium-low heat. Cook the pancakes for 3-4 minutes, or until small bubbles start to break the surface. Flip, and cook for another 2 minutes, or until they’re done. 
3. Add the icing. When it’s time to serve, whisk powdered sugar with heavy cream to make the glaze. Drizzle the icing over your birthday cake pancakes, garnish with fresh fruit and extra sprinkles, and enjoy!

3 Tips for Perfect, Fluffy Pancakes

I’ll admit: I was never a natural at homemade pancakes. After making about a million pancakes over the years, however, I’ve picked up a few tricks and tips along the way:

• Get the temperature right. I find medium-low heat is best for cooking pancakes. If your pan is too hot, the outside of the pancakes will burn before the inside cooks through. If it’s not hot enough, the pancakes will take longer to cook and may become difficult to flip.
• How to tell when they’re ready to flip: The easiest way to tell if pancakes are ready to flip is to watch for bubbles. As soon as small bubbles start to come through the surface of the pancake, that’s a sign they’re ready to flip!
• Keep the finished pancakes warm. Stack the cooked pancakes on a large plate or sheet pan and keep them covered with a clean dishcloth to keep them warm. You can also switch the oven to its lowest setting and place the covered pancakes inside.

Serving Birthday Pancakes

These make a special breakfast drizzled with creamy icing and topped with fresh strawberries, blueberries, or even banana slices. Better yet, top your birthday pancakes with a scoop of ice cream and strawberry syrup! 

If it’s a party, balance the sweetness with a side of breakfast meatballs, breakfast sliders, or corndog muffins. I also love this fun and colorful unicorn hot chocolate.

Storing and Reheating Leftovers

• Refrigerate. Store any leftover funfetti pancakes in an airtight container in the fridge. Enjoy within 2-3 days.
• Freeze. Stack the cooled pancakes between layers of parchment paper, and then seal them inside a large freezer bag. Freeze for 1-2 months.
• Reheat. You can reheat the pancakes from fresh or frozen, either in the microwave in batches, or in the oven at 375ºF.

More Pancakes and Waffles Recipes

• Blueberry Pancakes
• Nutella Stuffed Pancakes
• Buttermilk Waffles
• Churro Waffles
• Brown Sugar Pancakes