When it comes to breakfast, I don’t mess around. No cheap granola bars or sugar-coated cereal here…okay, maybe sometimes, but I try to be both creative and healthy on the regular!
You know what they say: breakfast is the most important meal of the day! On my days off of work, I even wake up and make my husband breakfast…aren’t I just the sweetest?! No, I just know how important it is to eat right (especially at breakfast) and if I didn’t give him a push in that direction, he’d happily eat Honeycomb or Cap’n Crunch every morning.
I actually had to start slowly and work my way toward being able to eat much in the morning. I used to get a stomach ache if I had more than a piece of fruit in the first hour that I was awake, but I’m now able to eat breakfast foods full of protein and fiber without feeling sick at all! These pancakes may not be full of protein or fiber, but they sure are delicious!
Can you ever really go wrong with funfetti or cake mix? Nope. Put them together and what do we get? Well, look at those sprinkles.
Delicious. And sprinkles don’t lie.
These pancakes are so much fun! They’d be perfect for a birthday breakfast or brunch! I encourage you to try them; you could even add cake mix (and sprinkles!) to premade/store-bought pancake mix. I’ve said before that sprinkles make everything better and these pancakes are here to testify to that!
Funfetti Cake Batter Pancakes with Buttercream Icing
- 3/4 cup flour
- 1/2 cup cake mix
- 1/2 Tbsp sugar
- 1/4 tsp baking soda
- 1/8tsp salt
- 1 egg
- 3/4 cup milk
- 1 Tbsp melted butter
- 1/2 tsp vanilla
- 3 Tbsp sprinkles
- 4 Tbsp butter, softened
- 1 - 1 1/2 cups powdered sugar
- Preheat nonstick pan or griddle over medium heat.
- In a medium bowl, mix flour, cake mix, sugar, baking soda, and salt with a whisk.
- In a separate large bowl, lightly beat the egg, then whisk in milk, melted butter, and vanilla.
- Add the dry ingredients and whisk until incorporated. Adjust consistency by adding flour or milk until you reach your desired thickness. Fold in the sprinkles.
- Scoop 1/4 cup sized amounts onto the griddle and cook until bubbles appear throughout the pancake and the edges begin to cook; this will only take a couple minutes. Then flip and cook the opposite side for an additional 1-2 minutes, until golden brown.
- For the icing: Beat butter until light and fluffy. Add powdered sugar and continue to beat until incorporated, add additional powdered sugar to thicken if desired.
My love of breakfast food is no secret. There is no shame in whipping up a batch of french toast for dinner or having a late night bowl of cereal – In college, I spent many nights sitting in the dorm hallway with one of my good friends and a
bowl bag of cereal. You can imagine my excitement when I happened upon these Cinnamon Roll Pancakes – I was inspired. That next weekend they made an appearance on my stove-top, with a few minor alterations to the recipe. I used these copycat IHOP pancakes as the base, and made a couple changes to the cinnamon swirl and icing. I’ve actually never been to IHOP so I can’t say whether the pancakes were comparable or not, but they sure were delicious! And that icing? Amazing! It was the perfect union of cinnamon rolls and pancakes.
Copycat IHOP Pancakes (serves 4-5):
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1 egg
- 1/4 cup sugar
- 1 1/4 cup buttermilk (or if you’re me, 1 Tbsp lemon juice + the remaining milk to make 1 1/4 cup)
- 2 Tbsp butter, melted
- 1 Tbsp vanilla
- Whisk flour, baking soda, baking powder, and salt together.
- Add egg, sugar, buttermilk, butter and vanilla and continue to whisk until no clumps remain.
- Preheat a pan until a drop of water sizzles immediately when dropped onto pan.
- Place ~1/4 cup of batter on griddle and pipe cinnamon swirl over the top. Flip when the middle is bubbly and the ends begin to cook.
- 1/4 cup butter, melted
- 1/3 cup brown sugar
- 1/2 Tbsp cinnamon
Combine everything in a small bowl and mix with a whisk or fork. Transfer to a plastic bag and snip the corner.
Cream Cheese Icing:
- 1/4 cup butter
- 3 oz cream cheese
- 1 tsp vanilla
- 3/4-1 cup powdered sugar
- Put butter and cream cheese in a microwave-safe bowl and microwave on high for 30 seconds. Stir, and continue to melt for 15 second intervals until completely melted.
- Add vanilla and powdered sugar and whisk until smooth.
- Spoon onto pancakes and enjoy!