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Fluffy Cake Batter Pancakes
Recipes
Fluffy Cake Batter Pancakes
8 servings
30 minutes total
Ingredients
  • 3 large eggs
  • 2 cups white (or yellow) cake mix
  • 2 cups all-purpose baking mix
  • 2 cups buttermilk
  • 2 teaspoons vanilla extract
  • Cooking spray (or unsalted butter)
  • Aluminum foil
  • Optional Toppings: syrup, granola, yogurt, chocolate chips, or fruit
Steps
  1. Separate eggs. Place 2 egg yolks and 3 egg whites in separate large bowls (discard third yolk or save for another use). Beat egg whites with electric mixer on HIGH until medium peaks form (about 1 minute).
  2. Add to yolks: cake mix, baking mix, buttermilk, vanilla, and one-half egg whites; whisk until just combined, then gently stir (fold) in remaining one-half egg whites.
  3. Preheat oven to 200°F. Preheat large, nonstick sauté pan on medium 2–3 minutes; coat with spray (or butter). Add ⅓ cup batter (for each pancake) to pan; cook 1–2 minutes on each side or until golden and fluffy. Remove pancakes from pan and place on a baking sheet. Cover loosely with foil, and place in oven to keep warm.
  4. Repeat with remaining batter (using additional spray or butter, if needed). Serve with your favorite toppings. (Makes about 16 pancakes.)
Note: Sprinkle chopped nuts, fresh berries, or chocolate chips into batter before flipping pancakes (in step 3) to customize. Additional toppings: whipped topping or crumbled bacon.

Amount per ⅛ recipe serving: Calories 320, Total Fat 8g, Sat Fat 3.5g, Trans Fat 1g, Chol 60mg, Sodium 710mg, Total Carb 56g, Fiber 2g, Sugars 20g, Protein 8g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 10%