My birthday is tomorrow, and I’ll be 31 years old. I thought I’d kick start my birthday with some cake batter pancakes for dinner. Yes, for dinner. I absolutely love anything that is birth cake flavored especially ice cream and yogurt. These pancakes hit the birthday cake craving spot, and instead of making a 2 layer cake this saves on the calories and sugars.
I used a tablespoon of truvia instead of sugar for these and they still tasted sweet. They’re so pretty with all the rainbow colored sprinkles on top. Tonight, I’m going to make an ice cream cake, to bring to work tomorrow for Treat Day.
Points plus per pancake: 3 (from WW points plus calculator online)
Recipe from How Sweet it Is.
Cake Batter Pancakes
makes about 12 pancakes
1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
1 teaspoon vanilla extract
1-2 cups milk (I used vanilla almond milk)
Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix.
Add 1 cup of milk, egg and vanilla extract and stir until smooth.
You want the batter to look like regular pancake batter; not too thin, not too thick.
This will vary greatly on the brand of cake mix you use.
Start with 1 cup of milk and add more if needed.
I suggest a small taste test as well to see if the pancakes are flavored enough.
Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees).
Fold desired amount of sprinkles into batter.
Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top,
about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.