Funfetti Cake Batter Pancakes
Funfetti Cake Batter Pancakes is a batter that serves 15. For 29 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 8g of fat, and a total of 172 calories. 2317 people have made this recipe and would make it again. If you have unsalted butter, powdered sugar, egg, and a few other ingredients on hand, you can make it. It is brought to you by Baked by Rachel. From preparation to the plate, this recipe takes around 20 minutes. Overall, this recipe earns a rather bad spoonacular score of 22%. Try Funfetti Cake Batter Pancakes with Rainbow Chip Icing Syrup {Funfetti Week}, Funfetti Cake Batter Cookies, and Funfetti Cake Batter White Chocolate Chip Cookie Cake for similar recipes.
Servings: 15
Preparation duration: 10 minutes
Cooking duration: 4 minutes
Ingredients:
1 1/2C all purpose flour
2 tsp baking powder
1 egg
1 Tbsp granulated sugar
3/4C heavy cream
1 1/2C milk
2 Tbsp powdered sugar
3-4 Tbsp rainbow sprinkles
Pinch of salt
3 Tbsp unsalted butter, melted
1 tsp vanilla extract
1/2C white or yellow cake mix
Equipment:
frying pan
whisk
bowl
Cooking instruction summary:
Prepare whipped cream in a medium bowl. Beat together heavy cream and powdered sugar until thickened and nearly stiff peaks form. Chill until ready to use. Preheat an electric skillet to 350°F and lightly grease with vegetable oil. In a large bowl, combine dry pancake ingredients, reserving sprinkles. In a medium bowl, combine wet ingredients. Slowly incorporate the wet mixture to the dry, using a whisk to combine. Stir until only small lumps remain. Stir in sprinkles. Using a large cookie scoop, drop batter onto preheated skillet. Smooth out batter, creating a circle in an even layer. Cook for 3 minutes or until golden on the bottom and bubbling on top. Flip and cook for an additional 1 minute or until golden. Serve and enjoy immediately with fresh whipped cream and extra sprinkles.
Step by step:
1. Prepare whipped cream in a medium bowl. Beat together heavy cream and powdered sugar until thickened and nearly stiff peaks form. Chill until ready to use. Preheat an electric skillet to 350°F and lightly grease with vegetable oil. In a large bowl, combine dry pancake ingredients, reserving sprinkles. In a medium bowl, combine wet ingredients. Slowly incorporate the wet mixture to the dry, using a whisk to combine. Stir until only small lumps remain. Stir in sprinkles. Using a large cookie scoop, drop batter onto preheated skillet. Smooth out batter, creating a circle in an even layer. Cook for 3 minutes or until golden on the bottom and bubbling on top. Flip and cook for an additional 1 minute or until golden.
2. Serve and enjoy immediately with fresh whipped cream and extra sprinkles.
Nutrition Information:
covered percent of daily need
