Turn any flavor of boxed cake mix into sweet, fluffy pancakes with this easy recipe. Add fruit, chocolate chips, sprinkles, or icing syrup to make them your own.
5 from 31 votes
Prep Time 5 minutesmins
Cook Time 10 minutesmins
Total Time 15 minutesmins
Course Breakfast, Dessert
Cuisine American
Servings 6
Calories 617kcal
Ingredients
Cake Mix Pancakes
15.25ozboxed cake mix(any flavor)
⅔cupall-purpose flour
1teaspoonbaking powder
2large eggs
2cupsmilk
½cupbutter(melted)
strawberries, chocolate chips, or sprinkles(optional)
Icing Syrup
1cuppowdered sugar
¼cuphalf and half
1teaspoonvanilla extract
Instructions
Make the Icing Syrup
Mix powdered sugar, half and half, and vanilla extract until smooth. Set aside.
Make the Cake Mix Pancakes
Add cake mix, flour, and baking powder to a large bowl. Stir to combine.
Add eggs, milk, and melted butter. Whisk just until combined.
Heat a griddle or large skillet over medium heat and coat with cooking spray.
Pour pancake batter onto the hot griddle. Sprinkle any add-ins over the uncooked pancakes, if using.
Cook for 2-3 minutes, until bubbles form and the edges begin to set. Wait about 30 seconds, then flip.
Cook for another 2-3 minutes, until the pancakes are cooked through.
Serve warm with icing syrup, whipped cream, sprinkles, or your favorite toppings.
Notes
Use a 15.25 oz box of cake mix for the recipe as written. Any flavor works. If using a smaller box of mix, start with less milk and add more as needed.
Batter should be thick but pourable. Add a little flour if too thin or a splash of milk if too thick.
Cook over medium heat since cake mix browns faster than regular pancake batter.
Wait until the edges are set and bubbles form on top before flipping.
Add fruit, chocolate chips, or sprinkles after pouring the batter onto the griddle.
Don't overmix the batter. Whisk just until combined.
Store leftovers in the refrigerator for 2-3 days or freeze for up to 6 months.