Birthday Cake Pancakes

1. 1

   Whisk pancake mix and cake mix. In a separate bowl, whisk eggs, 1-1/2 cups milk and vanilla until blended. Add to dry ingredients, stirring just until moistened. Let stand 10 minutes. Fold in 1/4 cup sprinkles.

2. 2

   On a lightly greased griddle over medium heat, pour batter by 1/4 cupfuls to create six large pancakes. Cook until bubbles on top begin to pop; turn. Cook until golden brown. Repeat, using smaller amounts of batter to create pancakes of different sizes.

3. 3

   Microwave frosting and remaining milk, covered, on high until melted, 10-15 seconds. On each of the large pancakes, layer smaller pancakes in order of decreasing size with the smallest on top; drizzle with frosting. Top with additional sprinkles.

4. 4

   Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased

5. 5

   , cover with foil and reheat in a preheated 375u00b0 oven 5-10 minutes. Or place a stack of pancakes on a microwave-safe plate and microwave on high for 30-90 seconds or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.