Birthday Cake Pancakes

Birthday cake pancakes are a fun way to celebrate and are full of vanilla, cake mix, milk, and coated in vanilla glaze. 

This pancake recipe is a fun, fast way to surprise the birthday girl or boy on their special day, especially if they absolutely love fluffy pancakes. And if Birthday Cake Pancakes aren’t their thing, you can also try out these recipes for Birthday Cake Balls, Birthday Cake Cookies, and Birthday Cake Pie.

Birthday Cake Pancakes with vanilla glaze

Nothing says “happy birthday” like breakfast in bed, and the star of breakfast in bed is Birthday Cake Pancakes. You can make fluffy, delicious pancakes out of cake mix in order to make that special day even more memorable. Even if it isn’t your birthday, you can enjoy these delicious Birthday Cake Pancakes any time of the year, especially on days when you need something adorable to cheer you up. And forget frosting, these fluffy pancakes are served with a delicious vanilla glaze on top.

You can round out this birthday breakfast by serving it up with a Cheesy Bacon Breakfast Burrito, a slice of Breakfast Casserole, or a tasty Yogurt Parfait.

Birthday Cake Pancakes collage

How to Make Birthday Cake Pancakes

  • Combine flour, cake mix, baking powder, sugar, and salt in a large bowl and mix.
  • Add 1 cup of milk, eggs, and vanilla extract to the dry ingredients. Stir until smooth.
  • Add additional milk until batter has the consistency of pancake batter. You can also add more cake mix if you want your pancakes to have a stronger cake batter flavor.
  • Preheat a skillet on low to medium heat.
  • Fold desired amount of sprinkles into batter.
  • Pour batter in ¼ cup measurements onto skillet and let cook until golden brown and bubbles form on top, about 2-3 minutes.
  • Flip and cook for 1 minute more.
  • Serve with vanilla glaze (recipe follows).
  • For vanilla glaze: mix powdered sugar, partially melted butter, and vanilla and mix until a glaze forms. You may need to add a little more milk to reach desired consistency so that it can be drizzled.
  • Drizzle onto the pancakes.

Birthday Cake Pancakes up close with vanilla glaze

Variations 

  • Cupcakes: Don’t go filling a muffin tin with batter just yet! To make an adorable cupcake version of Birthday Cake Pancakes with a bunch of silver dollar mini pancakes, just stack them in a cupcake sleeve and drizzle the vanilla glaze over the top.

Birthday Cake Pancakes on plate with vanilla glaze

How Long are Birthday Cake Pancakes Good?

  • Serve: You should not leave your pancakes out for longer than about 2 hours or they will no longer be safe to eat. Always make sure that you allow the pancakes to cool down to room temperature before you refrigerate them, otherwise you can get sick from eating them.
  • Store: You can keep leftovers in the fridge for up to 5 days. After that point it’s time to accept that you’re a year older and let them go.
  • Freeze: Birthday Cake Pancakes will last up to 2 months in the freezer. It is recommended to eat them sooner rather than later for the best taste results.

Birthday Cake Pancakes on plate with vanilla glaze

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Birthday Cake Pancakes

Birthday cake pancakes are a fun way to celebrate and are full of vanilla, cake mix, milk, and coated in vanilla glaze.
Yield 10
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 1/4 cups flour
  • 1 box Betty Crocker yellow cake mix , 15.25 ounces
  • 1 tablespoon sugar
  • 3/4 teaspoon baking powder
  • pinch salt
  • 2 large eggs
  • 1 teaspoon  vanilla extract
  • 1 cup milk , add more as needed
  • Assorted sprinkles

For the glaze:

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • Assorted sprinkles
  • 2 tablespoons butter , softened

Instructions

  • Combine flour, cake mix, baking powder, sugar, and salt in a large bowl and mix.
  • Add 1 cup of milk, eggs, and vanilla extract to the dry ingredients.
  • Stir until smooth.
  • Add additional milk until batter has the consistency of pancake batter. You can also add more cake mix if you want your pancakes to have a stronger cake batter flavor.
  • Preheat a skillet to low to medium heat.
  • Fold desired amount of sprinkles into batter.
  • Pour batter in ¼ cup measurements onto skillet and let cook until golden brown and bubbles form on top, about 2-3 minutes.
  • Flip and cook for 1 minute more.
  • Serve with vanilla glaze (recipe follows).
  • For vanilla glaze: mix powdered sugar, partially melted butter, and vanilla and milk until glaze forms. You may need to add a little more milk to reach desired consistency so that it can be drizzled.
  • Drizzle on pancakes.

Nutrition

Calories: 344kcal | Carbohydrates: 69g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 421mg | Potassium: 123mg | Fiber: 1g | Sugar: 37g | Vitamin A: 167IU | Calcium: 162mg | Iron: 2mg
Keyword: Birthday Cake Pancakes

Birthday Cake Pancakes collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. You had me at “yellow cake mix”! Thats my favorite cake and I always add chocolate chips. I didn’t use the drizzle because I never use syrup. That being said, it’s a very good recipe!