Mini Birthday Pancakes!

Guess what guys? It’s my birthday!! And in celebration of, I made you mini birthday pancakes!

Remember funfetti cake? (of course you do) All of those sprinkles and moist white cake and creamy frosting? It was simply the best and one of my childhood favorites. Well, I took this childhood favorite and combined it with a current obsession of mine…pancakes! Dessert for breakfast? Yes, please! How awesome would it be to wake up to these colorful  bite-sized treats on your b-day? Mini makes everything better, if you ask me. I love indulgences but I never feel good when I go overboard so mini versions of the real thing make me a happy gal.  These silver dollar sized griddle cakes are the perfect serving of dessert for breakfast. The glaze topping makes them taste just like sprinkle donuts – which, let’s face it, are the best donuts ever!

These cheerful little guys make me wish it was my birthday everyday! Enjoy!

p.s. I found the cute little straw and tissue paper candles DIY here.

Mini Birthday Pancakes (adapted from The Pioneer Woman)

Makes about 48 silver dollar pancakes

INGREDIENTS

For the pancakes

• 2 cups cake flour
• 1 cup plus 2 tablespoons boxed yellow cake mix
• 1/2 teaspoon salt
• 3 Tablespoons baking powder
• 2 Tablespoons sugar
• 2 cups milk or buttermilk
• 2 whole large eggs
• 3 teaspoons vanilla
• 4 tablespoons butter, melted
• 1/3 cup rainbow sprinkles
• Extra butter for the griddle

For the glaze

• 1 cup powdered sugar
• 1-3 tablespoons milk

DIRECTIONS

For the pancakes

Sift together dry ingredients in large bowl, set aside.

Mix milk, eggs, and vanilla in a separate bowl.

Add wet ingredients to dry ingredients, stirring very gently until just combined.

Stir in melted butter and sprinkles to the batter until just combined. Let batter sit for 10 minutes undisturbed.

Cook on a greased skillet over medium-low heat until golden brown. NOTE: 1 tablespoon of batter will give you about a 3″ round pancake, which I found to be perfect.

For the glaze

Sift the powdered sugar into a medium bowl. Whisk 1 tablespoon of milk at a time until you reach your desired consistency. The glaze should be thick and opaque. Top stacks of 3-5 pancakes with a generous dollop of glaze.

Make ahead: Make these pancakes up to a week ahead and freeze unglazed until you’re ready to use. Reheat in a conventional or toaster oven on low heat until just warmed through.