You will love these fun and festive Birthday Cake Pancakes. Made from scratch with a buttermilk pancake batter and topped with vanilla cream and sprinkles, this is one way to start your birthday celebrations early!
Make and prepare the boxed vanilla pudding according to the package directions. Set aside and cover with plastic wrap to prevent a skin from forming on the pudding.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt, until well mixed.
In another bowl whisk together the egg, oil, and buttermilk until blended.
Add the egg mixture to the dry mixture and whisk until combined and no flour streaks remain. Do not overmix. The batter will be lumpy and thick.
Let the batter rest for about 5 minutes while you preheat your skillet to medium heat (about 350 degrees F).
Scoop the batter by the ¼ cup measures and round out into circles. Cook for about 1-2 minutes per side or until both sides are golden in color.
Top with a scoop of vanilla pudding and garnish in sprinkles. Serve warm and enjoy!
Notes
Pancake Batter Tips:
Avoid overmixing; aim for fluffy pancakes with a few lumps.
Flip when edges set and bubbles form on top.
Don't squish pancakes; let rise naturally. Adjust heat if needed.
Leftover Pancakes:
Store in airtight container in fridge for 3-4 days. Reheat before serving.
Vanilla Pudding:
Prepare before pancakes; let cool. Cover to prevent skin.
Instant Pudding Mix:
Can use instant mix, but cold pudding on warm pancakes may chill them quickly.