Cupcake Pancakes
Prep
10m
Cook
5m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Cupcake Pancakes
| 1 cup pancake mix |
| 1 cup yellow cake mix |
| 2 large eggs, room temperature |
| 1 1/2 cups +1 Tbs milk, divided |
| 1 tsp vanilla |
| 1/4 cup sprinkles |
| 3/4 cup vanilla frosting |
| Additional sprinkles. |
Cupcake Pancakes Directions
- Combine pancake mix and cakemix and set aside.
- In a sepearte bowl, blend eggs, 1-1/2 cups milk and vanilla until well blended.
- Add dry ingredientrs to the milk/egg mix, stirring until just miostened.
- Let stand for 10 minutes
- Carefully fold in sprinkles.
- On a preheated griddle, lightly greas the pan and pour small cupfulls to make 6 large pancakes.
- When bubbles start to form in the middle of the pancakes, turn, cooking to a golden brown.
- Continue to make pancakes until batter is gone.
- Melt the frosting and combine with the remaining milk. (only about 10 - 15 seconds)
- Drizzle on each pancake, large to smallest, Top with sprinkles and serve.
Nutrition facts
Per Serving
| Kcal: | 614 kcal |
| Fibers (g): | 0.9g |
| Sodium (mg): | 647mg |
| Carbs: | 93.5g |
| Sugar (g): | 63.4g |
| Fat: | 22.8g |
| Saturated fat (g): | 5.6g |
| Cholesterol: | 105mg |
| Proteins: | 10.2g |
