Birthday Cake Pancakes
Try these birthday cake pancakes for breakfast. The kids can eat them every day of the week! Just store pancakes in a resealable freezer bag and freeze up to 2 months.

1 1/2 cups all-purpose flour
1 cup white cake mix
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 1/2 cups buttermilk
1/2 cup milk
2 Tbsp. butter, melted
1 tsp. vanilla extract
1/2 tsp. almond extract
1/3 cup sprinkles
1/2 cup white chocolate chips
Whipping cream and powdered sugar for icing

Heat a nonstick skillet over medium heat. In a large bowl, combine flour, cake mix, sugar, baking powder, baking soda and salt; set aside.

In a separate medium bowl, lightly beat eggs. Whisk in buttermilk, milk, butter, vanilla extract and almond extract until combined. Pour egg mixture in dry ingredients and stir. Fold in sprinkles and chocolate chips.

In a separate bowl, mix together powdered sugar and whipping cream to reach desired consistency and taste.

Scoop 1/3 cup of batter onto the skillet. When pancakes begin to bubble, flip and cook for another 1 to 2 minutes. Transfer pancakes to a plate and serve with icing overtop.

Be sure to watch Great Groceries on 21 WFMJ every Tuesday and Thursday during the 6am hour and Wednesdays at Noon!