Cake Batter Pancakes

  • Author: Jenna
  • Yield: 12


1 cup self-rising flour

1/2 cup white cake mix 

1/8 tsp table salt

1 cup(s) 1% milk 

1 large egg, separated

2 large egg whites

1 tsp of almond extract  

2 tablespoons of rainbow-colored sprinkles 


Glaze (optional) 

1/2  cup powdered sugar

1/2 tablespoon milk

1/2 teaspoon almond extract



  1. In a medium mixing bowl, using an electric mixer or stand mixer with a wire whisk attachment, beat egg whites until stiff peaks form.
  2. In another medium bowl, sift together flour,  cake mix and salt; then add milk, egg, and almond extract. Whisk to combine. Gently fold egg whites into batter until combined.
  3. Heat a very large nonstick skillet or griddle over medium heat; spray with cooking spray. Make six pancakes at a time by pouring 2 heaping tablespoons of batter into skillet for each pancake (make sure to leave enough space in between each).
  4. Cook until bottoms are golden, about 2 minutes; then sprinkle rainbow colored sprinkles on top. Flip and cook until centers are set, about 2 minutes more.
  5. For pancake cereal: Using a squeeze bottle, add a small amount of batter to the griddle for the recommend 2 heaping tablespoon-size.  
  6. For glaze: Mix together powdered sugar, milk, and almond extract together in a bowl until smooth. 
  7. Makes 12 pancakes. Serving size 1 pancake


MyWW points: Blue: 3; Green: 4; Purple: 3 (1 pancake) 


  • Serving Size: 1 pancake