Birthday Cake Pancakes Recipes

Steps:

• Whisk pancake mix and cake mix. In a separate bowl, whisk eggs, 1-1/2 cups milk and vanilla until blended. Add to dry ingredients, stirring just until moistened. Let stand 10 minutes. Fold in 1/4 cup sprinkles., On a lightly greased griddle over medium heat, pour batter by 1/4 cupfuls to create 6 large pancakes. Cook until bubbles on top begin to pop; turn. Cook until golden brown. Repeat, using smaller amounts of batter to create pancakes of different sizes. , Microwave frosting and remaining milk, covered, on high until melted, 10-15 seconds. On each of the large pancakes, layer smaller pancakes in order of decreasing size with the smallest on top; drizzle with frosting. Top with additional sprinkles. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of pancakes on a microwave-safe plate and microwave on high until heated through, 30-90 seconds.

Steps:

• For the topping: Heat the heavy cream, maple syrup, cream cheese, vanilla and kosher salt in a small saucepan over medium-low heat, whisking frequently to break up and smooth out the cream cheese, until the mixture just begins to bubble, 8 to 10 minutes. Remove the saucepan from the heat, cover and keep warm.
• For the pancakes: Preheat the oven to 250 degrees F. Whisk the flour, sugar, baking powder and fine salt together in a large bowl. Whisk the milk, butter, eggs and vanilla together in a medium bowl. Add the milk mixture and sprinkles to the flour mixture, and fold until just incorporated (it's okay if there are some lumps).
• Heat a large nonstick skillet or griddle over medium-low heat, add about 1/2 tablespoon butter and let melt. Pour 1/4-cupfuls of batter onto the hot skillet, and cook until the pancakes are lightly golden on the bottom and bubbly on the top, 4 to 5 minutes. Flip the pancakes, and cook until lightly golden on the bottom, 2 to 3 minutes more. Transfer the pancakes to serving plates, stacking them on top of each other if desired, and keep warm in the oven. Repeat with the remaining batter.
• Pour the topping over the stacks, and top with a dollop of whipped cream and sprinkles. Add a birthday candle if you like, and serve the remaining topping on the side.

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
• In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
• To serve, top each serving with glaze and additional candy sprinkles.