There is no celebration going on here, except for the fact that sprinkles make everything a celebration, by default. Yup, we woke up one morning and Dave wanted pancakes for breakfast. So I asked him, " Do you want them plain or to taste like cake with sprinkles?" My husband's no fool so he'll always take the cake-flavored version with sprinkles to boot. He even ran out to the store to get milk because I didn't have enough. Such a gem. And it was totally worth the effort because these pancakes are awesome. Sweet but not sugary, fluffy and mimicking yellow cake goodness, plus an abundance of sprinkles--yes this is a breakfast worth celebrating.
Another recipe from Jessica at How Sweet It Is, these pancakes are easy to whip up from scratch. And I'm particularly proud that I didn't burn any, which I have a tendency to do with pancakes from time to time. Dave thought the glaze would be a little overkill (?!?) so I didn't make it and instead just ate the pancakes plain. Dave, on the other hand, had his with maple syrup (again, the glaze would have been overkill, but pure Vermont maple syrup is fine. Sigh.) Any way you do it is fine, the pancakes hold up on their own, but a little extra flavor sauce never hurt anyone, either. Perfect for a birthday breakfast celebration or just to celebrate breakfast, and when breakfast can be this festive, you might never go back to regular pancakes again.
1 1/2 cup flour
2/3 cup yellow cake mix
1 Tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
1 1/2 cups milk, divided
1 teaspoon vanilla extract
1/2 cup assorted sprinkles
In a medium bowl, whisk together flour, cake mix, sugar, baking powder, and salt.
Add 1 cup milk, eggs and vanilla extract and stir until combined. If necessary to get a smooth consistency (like normal pancake batter), add more milk gradually. Depending on the cake mix you use, you may need more than 1 1/2 cups total.
Fold in sprinkles.
Spray a skillet preheated over medium heat. Pour about a 1/4 cup of batter onto skillet and cook until bubbles form on tip and edges are set, about 2-3 minutes.
Flip and cook for another minute.
Remove to a baking sheet in an oven warmed to 200 degrees to keep warm while cooking remaining pancakes. Serve warm, with or without syrup.
Makes about 12-16 pancakes.