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Posted by on Jan 12, 2017 in Breakfast, Featured, Recipes, Uncategorized | 0 comments

Cake Batter Pancakes

Cake Batter Pancakes

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It seems like my kids are reaching for cereal or frozen waffles more often than not – so this year I made preparing breakfast one of my goals. I want “cereal mornings” to be the exception and not the rule. While we’ve always been a family that eats dinner around the table together, there’s just something special about starting our day that way too.

For the past few weeks, I’ve been working to expand my breakfast recipe repertoire and move beyond scrambled eggs and plain pancakes. I love finding ways to put twists on our comforting favorites – and this is a pretty great twist!

Last week I was cleaning out my cupboard and found half a bag of cake mix. I’d made some cake batter truffles for the neighbors, and something made me hold onto the extra mix – and I’m so glad I did! I decided to use it to make a batch of cake batter pancakes.

Cake Batter Pancakes are a delicious twist on a breakfast favorite. #pancakes #cakebatter #recipe #breakfast

I’ll admit that I’m a sucker for licking the beater. I LOVE the taste of cake batter. (It’s actually my favorite ice cream flavor!) Let me tell you – you can taste the cake batter in every bite of these tasty pancakes. They are absolutely amazing.

Cake Batter Pancakes are a delicious twist on a breakfast favorite. #pancakes #cakebatter #recipe #breakfast

I served mine up with whipped cream, but you could certainly do a powdered sugar glaze if you prefer. These are perfect for a special family breakfast – or a great change-up from chocolate chip pancakes.

Cake Batter Pancakes are a delicious twist on a breakfast favorite. #pancakes #cakebatter #recipe #breakfast

Here’s what you’ll need to make these delicious pancakes:

Ingredients:

1 cup Funfetti Cake Mix

1 cup Bisquick

1 tsp. vanilla (I added a little more!)

1 cup milk

2 eggs



To Prepare:

  1. Mix together the cake mix, bisquick, milk, eggs, and vanilla. (You can add a little more milk if your mixture looks too thick.)
  2. Spoon batter onto hot griddle (I like mine to be at about 350), and cook. Flip, and cook until golden brown. (My pancakes didn’t get the tell-tale bubbles that let you know when it’s time to flip like a traditional pancake, so keep a close eye.)
  3. Serve with whipped cream or a powdered sugar glaze.

Enjoy!

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