Cupcake pancakes are the best way to start your day. Pancakes just taste so much better when they are made with cupcake batter and slathered with nutella. Today I am sharing the secret to making the best cupcake pancakes, and it is easier than you might think. Light fluffy sweet vanilla pancakes are fun to serve at a brunch, or a fitting treat on a special occasion like a birthday or anniversary. Even if it isn’t a special occasion, cupcake pancakes make your day special.
While you could make the cupcake batter from scratch, I use a boxed mix, it’s a huge timesaver and it tastes great. Then I just add some extra milk to the batter to thin it out. Instead of pouring the batter into a cupcake tin, it gets poured into a buttered skillet 1/4 cup at a time to make pancakes.
If you make your cake batter from scratch, just add extra milk until the batter has the right thickness. You want the batter to be thick enough to have some weight to it, so that whisking does require some effort. If pancake batter is too thin, you basically end up with crepes. Slightly thick batter spreads so that the pancakes have an even thickness, this is important. If the batter doesn’t spread, the pancakes are fatter in the middle and thinner on the edge, and then they don’t cook evenly. Just 1/2 cup of extra milk should be all you need.
This recipe makes enough pancakes to easily serve 4 people. You can lay out a bunch of toppings and let people top their pancakes themselves. If you want to be a touch healthier, you could top the pancakes with sliced fruit or jam instead of nutella. Powdered sugar, lemon curd, maple syrup, and chocolate chips would be fun too.
I picked a basic vanilla cake mix, but you could use any cake mix. I have even used carrot cake in the past – and it was delightful.
35 minPrep Time
35 minTotal Time
- 1 box of Cake Mix
- Plus all the ingredients it calls for on the box (usually eggs, vegetable oil, and water)
- 1/2 cup of Milk (I used skim)
- 2 tablespoons of Butter
- Mix up the cake mix according to the directions on the box. Then add about 1/2 cup of milk to thin the batter.
- Heat a skillet over medium heat, and add just enough butter to coat the bottom of the skillet. Pour about 1/4 cup of the batter into the skillet to make a nice big pancake. Once bubbles form on the top of the pancake, it is time to flip it. Brown the second side of the pancake. Repeat this process until all of the batter is gone.
- You can keep the pancakes warm in the oven heated to 250 degrees while you finish up the batter.
- Serve the pancakes with nutella and raspberries. And maybe some sprinkles on top.
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