Easy Funfetti Cake Mix Pancakes
Servings: 12 pancakes
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
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.
