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Funfetti Birthday Pancakes Cake

What's better than birthday pancakes? Ones packed with funfetti lathered in frosting!

Pancakes are a pretty common breakfast item, but I like to put them in the dessert-breakfast category. They have all the same ingredients as most dessert items - so it only makes sense to serve them for dessert as well!

To make a celebratory Pancake “Cake, all you do is create four large Funfetti pancakes. Add a thin layer of colorful frosting (use your favorite color to tint it) in between each pancake, and then cut the “cake” into normal cake slices. Your guests will love this unique twist on the birthday cake for this special party.

  • For Funfetti Pancakes:
  • 1 1/3 cups all-purpose flour
  • 1/3 cup Funfetti cake mix
  • 3 teaspoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/4 cups milk
  • 1 egg
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons colorful sprinkles
  • For the Frosting:
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 3 cups confectioners’ sugar
  • Pinch salt
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • Food coloring of your choice

In a large bowl, whisk together flour, Funfetti cake mix, baking powder, sugar, and salt. Add the milk, egg, olive oil, and vanilla. Whisk until completely smooth. Stir in the colorful sprinkles.

On medium heat, lightly oil a skillet, griddle, or frying pan. Make sure the pan is fully heated before cooking the pancakes. Pour about ¾ cup (I use a large ladle) of the batter on the pan in rounds. Bake until bubbles form in the batter and then carefully flip the large pancake. Cook until lightly browned on both sizes. Continue with remaining batter. You be will be able to make 4 large pancakes.

To make the frosting, cream the butter in the bowl of a stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes.

Add the confectioners’ sugar and salt, then mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple of times.

Add the milk and vanilla and whisk until the mixture is light and fluffy, about 3 minutes. Once the buttercream is creamy and airy, the buttercream is done!

To color the buttercream, add about 10 drops of the desired food coloring to the frosting. Mix until the food coloring had colored all of the frosting and no white is showing.

To assemble the “cake,” stack the pancakes and place a thin layer of frosting in between of each layer. I like to make the frosting a little thinner so it will melt into the pancakes.

Once ready to serve, cut the pancake cake into small triangle pieces. Serve with whipped cream (optional). These are best enjoyed the same day as making and assembling.


4 6-inch pancakes, stacked high into a cake

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