Birthday Cake Pancakes Cake Recipe
Jellibean Journals
Jellibean Journals
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  • sliced strawberries
  • bananas
  • chocolate chips
  • whipped cream (spray)
  • honey
  • hot fudge sauce
  • lemon curd
  • homemade caramel sauce
  • apple butter
  • jam
  • marachino cherries
  • sprinkles
  • chopped nuts
  • ½ cup sugar 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 4 cups buttermilk 6 tablespoons butter, melted and cooled plus additional butter to grease the skillet 2 eggs ⅓ cup colored jimmies plus extra for topping the cake ⅓ cup cream cheese, softened 2 teaspoons powdered sugar, optional Instructions Heat a large skillet or griddle over medium heat. Whisk together dry ingredients in a large bowl. Whisk together buttermilk, butter, and eggs in a measuring cup. Pour liquids over the dry ingredients and stir just to combine. Add the jimmes and stir just a few strokes to combine. You don't want to overmix. A few lumps are just fine. Melt a pat of butter in the skillet and using a ⅓ cup measuring cup pour pancake batter onto the skillet. When bubbles appear throughout the pancake and the edge begins to turn golden, flip and cook a minute more until done. Place pancakes on a cooling rack and continue frying all the batter. Cool the pancakes completely before stacking on a pretty serving plate. Make the frosting by combining cream cheese with powdered sugar (or not) and smoothing it over the top of the top pancake. Toss on some sprinkles and enjoy all that time you just saved by making a pancake cake! 3.3.3077



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