Funfetti Pancakes from a Cake Mix Recipe

Introduction

Funfetti Pancakes bring a playful twist to your breakfast with colorful sprinkles and a hint of cake mix sweetness. These fluffy pancakes are perfect for a special weekend treat or any time you want to add a little celebration to your morning.

Ingredients

• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 box Pillsbury Funfetti cake mix (15.25 ounces)
• 1/3 cup canola oil
• 3 large eggs
• 2 1/3 cups 2% milk
• 1/3 cup sprinkles
• 1 cup powdered sugar
• 2 tablespoons salted butter (softened)
• 2 tablespoons half & half cream
• 1/2 teaspoon vanilla extract (or almond extract)

Instructions

1. Step 1: In a large mixing bowl, combine the flour, baking powder, sugar, salt, and Funfetti cake mix. Set aside.
2. Step 2: In a separate bowl, whisk together the canola oil, eggs, and 2% milk until well combined.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Fold in the sprinkles. The batter will be thick; add a little extra milk if you prefer thinner pancakes.
4. Step 4: Heat a griddle or non-stick pan over low heat (250–275°F) and lightly grease with cooking spray.
5. Step 5: Scoop or ladle the batter onto the griddle. Cook for 1–2 minutes until bubbles form on the surface, then flip and cook another minute until fully cooked through.
6. Step 6: To make the frosting, mix powdered sugar, softened butter, half & half cream, and vanilla extract in a small bowl until spreadable. For a drizzle, warm the frosting briefly in the microwave, stir, and drizzle over the pancakes before serving.

Tips & Variations

• Use almond extract instead of vanilla for a slightly different flavor twist.
• Add a splash more milk if your batter feels too thick for easy pouring.
• Try different types of sprinkles for varied colors and shapes to match any celebration.
• Serve with fresh berries or a dollop of whipped cream for extra indulgence.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or toaster oven to keep them soft. The frosting is best added fresh but can be stored separately in the fridge and warmed slightly before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, you can experiment with other cake mix flavors like chocolate or vanilla, but keep in mind the flavor will change accordingly.

How do I prevent the pancakes from burning?

Cook them over low heat and wait until bubbles form on the surface before flipping. This helps ensure the pancakes cook evenly without burning.

Funfetti Pancakes from a Cake Mix Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 140 reviews

These Funfetti Pancakes are a delightful twist on classic pancakes, infused with colorful sprinkles and made easy with a funfetti cake mix. Topped with a sweet, creamy vanilla frosting, they’re perfect for celebratory breakfasts or special occasions. Fluffy and festive, these pancakes bring a burst of flavor and color to your morning table.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 12 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 box (15.25 ounces) Pillsbury Funfetti cake mix

Wet Ingredients

• 1/3 cup canola oil
• 3 large eggs
• 2 1/3 cups 2% milk

Add-ins and Toppings

• 1/3 cup sprinkles
• 1 cup powdered sugar
• 2 tablespoons salted butter, softened
• 2 tablespoons half & half cream
• 1/2 teaspoon vanilla extract (or almond extract)

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and the entire box of Pillsbury Funfetti cake mix. Set this dry mixture aside.
2. Mix Wet Ingredients: In a separate smaller bowl, whisk the canola oil, large eggs, and 2% milk thoroughly until well combined and smooth.
3. Form the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently and mix just until all the ingredients are combined. Avoid overmixing to keep the pancakes fluffy. Fold in the sprinkles carefully. Note that the batter will be thick; if a thinner consistency is preferred, add a little more milk, one tablespoon at a time.
4. Heat the Griddle: Preheat a griddle or non-stick skillet to low heat, around 250-275°F (121-135°C). Lightly spray the surface with cooking spray to prevent sticking.
5. Cook the Pancakes: Using a ladle, pour the batter onto the hot griddle, making pancakes of your desired size. Cook for about 1-2 minutes on the first side, or until bubbles start forming on the surface and edges begin to set. Flip carefully and cook the other side for an additional 1 minute or until golden brown and cooked through.
6. Prepare the Frosting: In a small bowl, combine the powdered sugar, softened salted butter, half & half cream, and vanilla extract. Stir until the mixture reaches a smooth, spreadable consistency. For a drizzle instead of spreading, microwave the frosting for about 10 seconds and stir well to loosen.
7. Serve: Spread or drizzle the prepared frosting over warm pancakes. Serve immediately for the best taste and texture.

Notes

• If you prefer thinner pancakes, add milk gradually to the batter until desired consistency is achieved.
• Use a low heat setting on the griddle to avoid burning the pancakes and ensure they cook through evenly.
• The frosting can be flavored with almond extract as an alternative to vanilla for a different taste profile.
• Sprinkles are folded in gently to prevent excessive color bleeding into the batter.
• For a dairy-free version, substitute butter and half & half with plant-based alternatives.

Keywords: Funfetti pancakes, cake mix pancakes, colorful pancakes, breakfast recipe, easy pancakes, festive pancakes