I love pancakes! I can eat them at any time of the day, but I especially love them for breakfast. I’ll eat them at a diner, a fancy restaurant (if they even have them on the menu), or just with the pre-made pancake mix at home. But I never thought I would be serving them cold for dessert! And that’s what I did for a Shabbos meal of 8 adults and 8 children. If you’re thinking that cold pancakes are gross, you will change your mind when you try this recipe because the batter is actually cake mix! Can you believe it?!? I wish I thought of it myself but I have Rachael Ray and her wonderful magazine to thank. 

Cake Pancake Ingredients

1 box of cake mix (I used Classic Yellow)

1 1/3 cups water

1/3 cup vegetable oil

3 eggs

rainbow sprinkles (or you can use chocolate)

This recipe is so simple and really surprised all of my guests! I followed the directions on the back of the yellow cake mix box to make the batter, whisking the cake mix, eggs, water and oil with a until smooth.

Then I added the sprinkles! You can add as many or as little as you want. I probably added 1/2 a cup of sprinkles, but I didn’t really measure. More fun just to pour them right in. Not only did they add color but also some flavor. You can use any type of sprinkles you want. The options are endless!

Then came the fun part. If you’ve never made pancakes before, this will all be new to you. I preheated a nonstick skillet over medium heat (you can also use a griddle if you have one) with cooking spray. I then ladled 1/4 cup of the cake batter in to the skillet using a measuring cup. Another option would be to use an ice cream scoop so all of your pancakes are the same size, but I don’t actually have a scoop. Crazy, right?!? I could totally use a ice scream scoop present (wink wink)!

Once bubbles began to form on top of the cakes, I flipped them and cooked for another minute or so. A very important tip that I just learned: don’t press down on the cakes after you flip them! The natural instinct is to press down on them, but you will just be pushing the air out and the cakes won’t be as fluffy and light.

And that’s it! If you have a griddle, you will be able to cook more cakes at a time. But it worked just fine in the nonstick skillet. I placed the cakes on a wire rack to cool, just like I would with a regular cake or cookies. Of course I had to try one while it was still hot and it was delicious! Tasted like a mix between cake and a pancake because of the cooking process in the skillet. Yum! The kids went crazy for them at my meal. And it was so much cleaner than serving cake, which would have needed a frosting and would also produce tons of crumbs. No crumbs with these cake pancakes!

I made so many cake pancakes and still have some batter left over, so I made some cupcakes. The adults liked the cupcakes!