Learn how to make pancakes with Funfetti cake mix for the perfect dessert-for-breakfast treat. Serve with Cool Whip, extra sprinkles, and maple syrup.
Funfetti cake batter pancakes are great for a special occasion breakfast or dessert, but they are so easy to make you'll want them every weekend. This 4-ingredient pancake recipe is easy enough for the kids to cook!
If you love this Funfetti pancake recipe, try my Bisquick banana pancakes, cake mix blueberry muffins, or Brioche French toast casserole.
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Recipe Highlights
- Easy recipe: You only need one mixing bowl (that means easy cleanup!). Simply mix the batter, cook the birthday cake pancakes until golden brown, and serve.
- Four ingredients: There are only four simple ingredients in these fluffy pancakes. No need for all-purpose flour, vanilla extract, baking powder, or other baking ingredients.
- Birthday breakfast: Waking up to the smell of delicious pancakes sizzling on a hot pan is the perfect way to start your special day. Who doesn't want festive cake batter pancakes on their birthday?
Jump to:
Ingredients
- Pillsbury Funfetti Cake Mix: A pre-packaged cake mix made by Pillsbury (see Substitutions below for alternatives).
- Whole milk: Whole milk adds flavor, structure, and texture to the pancakes.
- Vegetable oil: This neutral oil adds fat and moisture to the batter.
- Eggs: Eggs are a binding agent in baking, providing structure and moisture.
See the recipe card for quantities.
Instructions
In a large mixing bowl, whisk the cake mix, milk, vegetable oil, and eggs until just combined.
Heat a large griddle or skillet over medium-low heat, coating with cooking spray or butter. When hot, pour the batter onto the pan, using about ¼ cup for each pancake.
Tip: If you cook these too hot, they will burn because of the sugar content in the cake mix. Stick to medium to medium-low to gauge the right temp.
Brown the pancakes on both sides, about 2 minutes each. It's about time to flip when bubbles form and pop on the surface.
Top with whipped cream and rainbow sprinkles and serve with pancake syrup (optional).
Substitutions
- Pillsbury Funfetti Cake Mix: Alternatives to Pillsbury Funfetti include Pillsbury Funfetti Strawberry Cake Mix, Halloween Cake Mix, Holiday Funfetti, Duncan Hines Joyfetti or Rainbow Confetti Cake Mix, and Betty Crocker Party Rainbow Chip Cake Mix. Note any size differences in the cake mix. If the cake mix is smaller, use slightly less milk.
- Whole milk: Use your preferred milk (such as almond milk, soy milk, 2% milk, skim milk, etc.) or you can use water.
- Vegetable oil: Canola oil and melted butter are great in pancakes.
Storage
To store leftover pancakes, allow them to cool completely at room temperature, then transfer them to an airtight container. Store them in the refrigerator for up to 3-4 days or in the freezer for 1-2 months.
For frozen pancakes, thaw them overnight in the refrigerator. When reheating refrigerated pancakes, you can either microwave them in 20 to 30-second intervals or reheat them in a skillet over medium heat for 1-2 minutes on each side until warmed through. Read how to store leftover pancakes to learn more.
FAQ
Cook pancakes until golden brown, about 2 to 3 minutes on each side. If they brown too quickly on the outside and the inside is undercooked, turn the heat down.
Milk adds richness, flavor, and tenderness to pancakes compared to water.
More Cake Mix Recipes
Did you know you can make all sorts of things with cake mix?
📖 Recipe
Easy Funfetti Cake Mix Pancakes
Video
Equipment
Ingredients
Pancakes
- 1 box (15.25 ounces) Pillsbury Funfetti Cake Mix
- 1-½ cups whole milk
- ½ cup vegetable oil
- 2 eggs
Toppings (optional)
- Whipped cream topping
- Rainbow sprinkles
- Pancake syrup
Instructions
- In a large mixing bowl, whisk the cake mix, milk, vegetable oil, and eggs until just combined.
- Heat a large griddle or skillet over medium-low heat, coating with cooking spray or butter. (Because the cake mix contains a good amount of sugar, cooking too hot can cause them to burn.) When the pan is hot, pour the batter using about ¼ cup for each pancake.
- Brown the pancakes on both sides, about 2 minutes each. It's about time to flip when bubbles form and pop on the surface.
- Top with whipped cream and rainbow sprinkles and serve with pancake syrup or maple syrup (optional).
Notes
Nutrition
Food safety
- Do not eat raw flour or baking mix. Consuming raw flour can pose a risk of foodborne illness.
- Avoid consuming raw or undercooked eggs.
Dani says
Your recipe is BS! Never going to try it again!! Wouldn’t even 1 star but had to pick one!🙄👎🏾👎🏾
Kelsey Smith says
Hey Dani, I'm sorry to hear it didn't turn out. Any more details you can provide so I can figure out what went wrong?
Kelsey says
Super fluffy and sweet, a perfect birthday treat.