Confetti Pancake Cake

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
10 pancakes
Level:
Easy

Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 cups buttermilk
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Vegetable oil, for skillet
  • 1/3 cup rainbow sprinkles, plus for sprinkling
  • 3/4 cup vanilla frosting, from can
Directions
  • Preheat the oven to 200 degrees F.

  • Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.

  • In a medium bowl, whisk together the buttermilk, melted butter, eggs and vanilla. Pour the buttermilk mixture into the flour, and stir until combined but still somewhat lumpy. Mix in 1/4 cup of the sprinkles.

  • Heat a large nonstick skillet or griddle pan over medium-high heat. When hot, lightly brush with oil, then reduce the heat to medium-low.

  • In batches, spoon 1/2 cup batter per pancake onto the skillet, and immediately sprinkle some of the remaining sprinkles. Cook until bubbles start to form on the surface of the pancakes, 2 to 3 minutes. Flip and continue cooking until golden brown on the underside and cooked through, 1 to 2 minutes more.

  • As you go, transfer cooked pancakes to a baking sheet, cover loosely with foil, and keep warm in the oven.

  • Heat the frosting in the microwave until just barely runny, about 40 seconds (do not overheat or the frosting will separate). Stir.

  • Make a giant pancake stack, and pour the warm frosting over the top. Sprinkle with additional sprinkles. Serve immediately.


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    Recipe courtesy of Food Network Kitchen