Celebrate Mother's Day with this colorful Rainbow Funfetti Pancake Cake from Brandi Milloy! Even if Mom only eats a bite, she'll be excited to brag about it on her Instagram feed to show how amazing and creative her kids are. Rainbow pancake cake, FTW!
Want more Mother's Day brunch ideas? Check out our fun quiz to find out what recipe you should make!
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 box Funfetti cake mix
- 1/3 cup canola oil
- 3 eggs
- 2 1/3 cups milk
- 1/2 cup rainbow sprinkles
- Whipped cream, for garnishing
- Sprinkles, for garnishing
- 3 cups powdered sugar
- 8 ounces cream cheese, softened
- 8 tablespoons butter, room temperature
- 1/2 cup half-and-half cream (more or less to reach desired consistency)
- 1 teaspoon vanilla extract
To make pancakes:
In a large bowl, combine the flour, baking powder, sugar, salt, and cake mix. Set aside. In another bowl, mix together the oil, eggs, and milk. Add the wet ingredients to the dry ingredients, and mix until just combined. Divide the batter into 5 bowls and tint each with your choice of food coloring and mix. Fold in the sprinkles into each of the bowls.
Heat a griddle to about 275ºF (or medium heat). Spray the griddle with nonstick cooking spray. Ladle the pancake batter onto the hot pan, and cook the pancakes for about 2 minutes on each side. Remove from the griddle, and set aside.
To make frosting:
In a small bowl, whisk together powdered sugar, cream cheese, butter, cream, and vanilla. The frosting will be a spreadable consistency. Place in piping bag to decorate pancakes or if you want to drizzle the frosting, warm in microwave for about 10 seconds to soften.
To assemble cake:
Stack pancakes one of top of each other putting frosting in between.To decorate the top of the pancake, drizzle with more frosting, whipped cream and sprinkles on top. Serve Mom with an iced cold brew latte!