Easy Birthday Cake Pancakes | Fluffy Celebration Breakfast
Birthday Cake Pancakes
Birthday Cake Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup confectioners' sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt (kosher)
- 1 1/4 cups whole milk
- 3 egg whites and 1 large egg yolk
- 1/4 cup rainbow sprinkles (extra for garnish)
- 4 tablespoons melted and cooled unsalted butter
- Non-stick cooking spray
- 1 cup vanilla-flavored frosting
- Whipped cream for topping
Instructions
Step 1
Grab a medium-sized mixing bowl and toss in your flour, powdered sugar, baking powder, and salt. Use a whisk to stir everything together for about a minute. You're looking for a uniform, fluffy texture without any large clumps of sugar remaining.
Step 2
Grab your large mixing bowl and whisk together the milk, egg yolk, and melted butter until the mixture looks smooth. Gently stir in your dry ingredients and those colorful sprinkles using a spatula. Fold everything together just until the streaks of flour disappear; you want to keep the batter a bit lumpy so your pancakes stay light and fluffy.
Step 3
Grab a separate large bowl and beat your egg whites on medium-high speed for about one minute. You're looking for stiff peaks, which means the whites should stand straight up when you lift the beaters. Now, gently fold those fluffy whites into your pancake batter using a spatula. Stop as soon as the mixture is combined so you don't deflate the air, keeping the batter light and airy for those birthday cakes of pancakes.
Step 4
Place your nonstick skillet over medium heat and give it a quick spritz of cooking spray to keep things from sticking. Once the pan is warm, pour in about 1/2 cup of your colorful batter. Keep an eye on the surface for those tiny bubbles to pop, which usually takes about 2 minutes. When you see them, go ahead and flip your pancake. Cook the other side for another minute until you see a beautiful, light golden brown color. Slide your pancakes onto a plate or a wire rack to cool for a few minutes before you stack them up. Repeat this process with the rest of your batter until every bit of that birthday cake goodness is cooked!
Step 5
Now for the best part: building your cake! Grab two plates and start stacking your cooled pancakes, spreading a generous dollop of frosting between every single layer. Once you've reached the top, swirl a big cloud of whipped cream over the center. Finish everything off with a handful of colorful sprinkles for that classic birthday look.
Nutrition Information
My Tip
Be gentle when you fold in those stiff egg whites. If you stir too vigorously, you'll pop all the tiny air bubbles and lose the fluffy, cake-like lift that makes these birthday pancakes so special.
Leftovers
Pop any extra pancakes in a sealed container in the fridge for up to three days. To get that fluffy texture back, we recommend warming them in a toaster or oven until they're cozy and soft again.
Make It Your Own
Swap the all-purpose flour for a 1:1 gluten-free baking blend to make these a treat everyone can enjoy. You'll get that same fluffy birthday cake texture without the gluten.