CAKE BATTER PANCAKES
A recipe from the blog How Sweet It Is. It looks so yummy and a special treat. I know my son will love it.
Provided by Boomette
Categories Breakfast
Time 20m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add milk, egg and vanilla extract and stir until smooth.
- Preheat a skillet on medium heat. Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
- Glaze : Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.
Nutrition Facts : Calories 419.5, Fat 7.4, SaturatedFat 3.7, Cholesterol 110.3, Sodium 204.8, Carbohydrate 75.2, Fiber 1.3, Sugar 32.9, Protein 12.1
CAKE BATTER PANCAKES
Make and share this Cake Batter Pancakes recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
PANCAKE BATTER
Provided by Food Network
Time 10m
Yield 30 pancakes
Number Of Ingredients 8
Steps:
- Combine the flour, sugar, baking powder, baking soda and kosher salt in a mixing bowl. In another mixing bowl whisk together the buttermilk and eggs. Combine the two mixtures and whisk until smooth, some small lumps are acceptable. Then whisk in the olive oil.
- Keep refrigerated until ready for use.
CAKE BATTER PANCAKES
You are a grown-up. Therefore you need to take advantage of it and do so by having cake for breakfast!
Provided by CoffeeMom
Categories Breakfast
Time 30m
Yield 12 pancakes
Number Of Ingredients 15
Steps:
- Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add the milk, eggs and vanilla extract and stir until smooth. 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. A cook with experience making pancakes will be able to determine the need for small amounts of extra items such as small amounts of cake mix, milk, sugar and/or pure vanilla extract. A small taste test will help determine if they are to your personal taste.
- Preheat an skillet or buttered frying pan by warming to medium heat. Fold in the amount of colored sprinkles into the batter. Using a 1/4 cup measure, pour the batter in to the skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
- For vanilla glaze topping mix milk, vanilla extract and powdered sugar until glaze forms. You may need to add a little more powdered sugar or milk to reach desired consistency depending on your personal preference for a thicker or thinner glaze. Mix the 1/4 cup colored decoration sprinkles into the glaze base and drizzle on pancakes just prior to serving.
Nutrition Facts : Calories 133.3, Fat 2.1, SaturatedFat 1, Cholesterol 35.4, Sodium 74.6, Carbohydrate 24.6, Fiber 0.4, Sugar 11, Protein 3.7
SPECIAL PANCAKES (BATTER CAKES)
These are the best of the best in old-fashioned pancakes. (Thank you, Halifax Liz for letting me know that your grandmother was making these in Northern Ireland 70 years ago.) It's no wonder a recipe like this has such staying power, they're super easy & make use of on-hand ingredients. The secret to their firm but fluffy texture is using tiny cubes of white bread to support the batter. But you'll never know they're in there! I've been making this recipe for about 10 years now & I like to serve these pancakes with jams, maple syrup & my homemade syrup from Recipe #22066. I also usually double the recipe if there is more than just the 3 of us eating. The recipe was found in "Pancakes A to Z", one of the three books in my favorite cookbook series by Marie Simmons and there titled "Rux's Family's Favorite Pancakes". My family simply dubbed them "Special Pancakes" and even though it doesn't take a special day to make them, they make ANY day feel special.
Provided by Tinkerbell
Categories Breakfast
Time 13m
Yield 14 3-inch pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a serrated knife, trim the crusts off the bread & then cut the bread into 1/2 inch cubes.
- In a large bowl, combine the bread cubes, flour, sugar and baking powder.
- In a separate bowl, whisk together the milk & eggs, then stir in the melted butter. Add to dry ingredients, stirring to blend.
- Let mixture stand for 5 minutes.
- Stir mixture well, breaking up some of the cubes.
- Heat large non-stick griddle or skillet over medium heat (I use 300-350° on my old electric griddle).
- Lightly brush the griddle with vegetable oil (I use a paper towel folded several times to spread the oil evenly onto the griddle.) Non-stick cooking spray can be substituted but I have found we prefer to use the light film of oil because it really adds to the outer color & texture of the pancake.
- Pour a scant 1/4 cup batter onto the griddle. Adjust the heat to medium-low and cook until the bottoms are lightly browned.
- With a large spatula, carefully flip the pancakes over to brown the other side. Repeat til all the batter is used up. Serve with syrups or jams of your choice.
Nutrition Facts : Calories 368.2, Fat 23.7, SaturatedFat 10.3, Cholesterol 129.9, Sodium 487.3, Carbohydrate 30.8, Fiber 1.1, Sugar 4.9, Protein 8.4
BAKED PANCAKES
I found this a while ago and I love it. Perfect, easy breakfast.
Provided by cinders
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Put butter in a 9-inch pie pan. Place pan in the preheating oven until butter is melted, 5 to 10 minutes.
- Whisk flour, milk, eggs, white sugar, and salt together in a bowl; pour mixture into the hot butter.
- Bake in the preheated oven until pancake is brown on the edges and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Squeeze lemon over pancake and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 33.4 g, Cholesterol 236.7 mg, Fat 23.8 g, Fiber 0.9 g, Protein 11.7 g, SaturatedFat 13.3 g, Sodium 509.1 mg, Sugar 9.2 g
CAKE BATTER PANCAKES
Who says you can't eat cake for breakfast? These birthday cake pancakes take two amazing sweets and turn them into one celebration-worthy treat that you can enjoy any time of the day. The secret to these soft and pillowy beauties? Combining Bisquick™ mix and Betty Crocker™ Super Moist™ yellow cake mix together to create an extra-fluffy pancake. Bright colored sprinkles and a homemade powdered sugar glaze are the icing on these festive cake batter pancakes!
Provided by By Jessica Walker
Categories Breakfast
Time 20m
Yield 10
Number Of Ingredients 10
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
- In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
- To serve, top each serving with glaze and additional candy sprinkles.
Nutrition Facts : ServingSize 1 Serving
BIRTHDAY CAKE PANCAKES
Steps:
- Whisk pancake mix and cake mix. In a separate bowl, whisk eggs, 1-1/2 cups milk and vanilla until blended. Add to dry ingredients, stirring just until moistened. Let stand 10 minutes. Fold in 1/4 cup sprinkles., On a lightly greased griddle over medium heat, pour batter by 1/4 cupfuls to create 6 large pancakes. Cook until bubbles on top begin to pop; turn. Cook until golden brown. Repeat, using smaller amounts of batter to create pancakes of different sizes. , Microwave frosting and remaining milk, covered, on high until melted, 10-15 seconds. On each of the large pancakes, layer smaller pancakes in order of decreasing size with the smallest on top; drizzle with frosting. Top with additional sprinkles. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of pancakes on a microwave-safe plate and microwave on high until heated through, 30-90 seconds.
Nutrition Facts : Calories 396 calories, Fat 12g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 558mg sodium, Carbohydrate 65g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
CAKE BATTER PANCAKES
A fun recipe, courtesy of Bisquick. Surprise a loved one on their birthday with this sweet and festive breakfast treat!!!
Provided by Christmas Carol
Categories Breakfast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix pancake ingredients. Pour 1/4 cupfuls onto heated skillet. Cook until golden brown. Mix glaze ingredients until smooth. Drizzle over pancakes. Sprinkle with additional candy sprinkles if desired.
Nutrition Facts : Calories 1037, Fat 20.1, SaturatedFat 7.5, Cholesterol 208.3, Sodium 795.5, Carbohydrate 198, Fiber 1.3, Sugar 154.9, Protein 16.3
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CAKE BATTER PANCAKES RECIPE - TABLESPOON.COM
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Servings 12Total Time 20 minsCategory BreakfastCalories 280 per serving
- Add 1 cup of milk, eggs, and vanilla extract. 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 1/4 cup measurements onto skillet and let cook until 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, 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. Mix into glaze and drizzle on pancakes.
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