Hello and happy snow day! We hope you’re all still in your PJs, enjoying the fruits of Juno. In honor of the ridiculous amount of snow, we decided to make a ridiculously indulgent breakfast. Okay, maybe it should be called dessert, but you’re not my mom and you can’t tell me what to do!!!
What better way to pay homage to the snow than by dousing some Funfetti pancakes with flurry-like vanilla frosting and sprinkles? Below is the recipe, adapted from Tastes of Lizzy T’s.
(Makes 22 5″ pancakes, but we halved the recipe.)
- 1⅓ cup white flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 box Pillsbury Funfetti cake mix
- ⅓ cup canola oil
- 3 eggs
- 2⅓ cups milk
- ⅓ cup sprinkles
- Store-bought vanilla frosting (you could make your own if you’re feeling up to it!)
In a large bowl, combine the flour, baking powder, sugar, salt, and cake mix. In a smaller bowl, combine the oil, eggs, and milk (we used almond milk, but any milk will do). Mix the wet and dry ingredients until the batter is lump-free.
Heat a large pan over medium-high heat and coat with cooking spray. Scoop a half cup of batter onto the pan and allow each side to cook for 2-4 minutes. Repeat until the batter is gone and you have assembled your stack. We put a thin layer of frosting in between each ‘cake, but you could use butter, syrup, etc.
Add a flurry of rainbow and sprinkles and voila!