Birthday Cake Pancakes Recipe
Make Birthday Cake Pancakes Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pancake Batter
Vanilla Buttercream (quick)
Assembly / Garnish
Method
Pancake Batter
- 1
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and aerated.
- 2
Whisk wet ingredients
In a separate medium bowl whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.
- 3
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — small lumps are fine. Avoid overmixing to keep pancakes tender.
- 4
Add sprinkles
Fold in the rainbow sprinkles by hand until evenly distributed. Let the batter rest 5 minutes while you heat the griddle; the batter will thicken slightly.
- 5
- 6
Cook pancakes
For each pancake, pour about 1/4 cup batter onto the hot griddle (for larger pancakes use 1/3 cup). Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook until the other side is golden and the center is cooked, about 1–2 minutes more. Transfer to a warm plate and keep covered while you cook remaining pancakes. Yield: about 10–12 pancakes (depending on size).
Vanilla Buttercream (quick)
- 7
Beat butter
In a medium bowl use a whisk or handheld mixer to beat the softened butter until creamy and pale, about 1–2 minutes.
- 8
Add powdered sugar
Add the powdered sugar in two additions, mixing slowly at first to avoid a powdered sugar cloud, then increase speed. Add the vanilla extract, milk or cream, and pinch of salt. Beat until smooth and spreadable, about 1–2 minutes. If frosting is too thick, add up to 1 tsp more milk; if too thin, add a tablespoon more powdered sugar.
- 9
Fold in sprinkles
Gently fold in the extra sprinkles so the frosting has flecks of color. Use immediately or cover to keep from crusting.
Assembly / Serving
- 10
Stack and frost
Stack pancakes in even layers (3–4 pancakes per serving). Spread a tablespoon of the vanilla buttercream between layers for a 'cake' effect and on the top pancake. Use the back of a spoon or small offset spatula to create swirls or peaks.
- 11
Garnish
Scatter additional sprinkles over the frosted stack. Add fresh berries around the plate if using, and a small pat of butter or a light drizzle of maple syrup if desired.
- 12
Serve
Serve immediately while pancakes are warm. Leftover pancakes can be kept covered in the refrigerator up to 2 days; rewarm gently in a toaster oven or skillet before serving and add fresh frosting if needed.