Make fluffy Pancakes from Cake Mix with this easy recipe! No flour or baking soda needed, just sweet, cake-flavored pancakes perfect for busy mornings or weekend brunch!

You should try these Banana Waffles, Raspberry Greek Yogurt Pancakes and Strawberry Banana Pancake Casserole next!

A stack of fluffy pancakes topped with a pat of butter, with maple syrup being poured over them, on a white plate with a bottle of milk in the background.

Fluffy pancakes from cake mix are a game changer for busy mornings. 

Whether you’re juggling kids, work, or just trying to get out the door on time, this recipe is one of those breakfast ideas that gives you a cozy, comforting taste, without all of the hassle.

With minimal prep and just a handful of pantry staples, you can whip up a batch in no time…no need to measure out flour or baking powder.

To be sure this recipe works, I tested this three different times, with a variety of cake mixes, to make sure that you get quality pancakes.

What makes this breakfast even better is how fun and customizable it is. From classic butter and syrup to sprinkles, whipped cream, or fruit, everyone in the family can top theirs just the way they like. 

Cake mix is more than just making a cake! This cake mix banana bread is a favorite around here and is incredibly easy to whip up!

This pancake dish is a fun recipe to make with kids…quick and always a crowd-pleaser (like these strawberry greek yogurt pancakes).

If you have a special occasion coming up or need a Saturday morning breakfast, grab your favorite boxed cake mix and make a big stack of these perfect pancakes!

Three pancakes topped with butter and syrup are served on a white plate, with a fork and knife beside it. A small pitcher of syrup, a glass of milk, and a stack of pancakes are nearby.

Why You’ll Love This Recipe:

  • Quick and easy: breakfast is made in minutes!
  • Fun: It’s a creative way to use up leftover cake mix.
  • Made for any occasion: perfect for weekend brunch or holidays and birthdays.
  • Kid-friendly: and customizable with your favorite toppings
  • Minimal ingredients: just a few ingredients are needed and there is no need to measure flour or baking powder.
A bag of cake mix, two eggs, a small glass cup of vanilla extract, and a measuring cup of milk are arranged on a light-colored countertop.

Ingredients Needed:

  • Cake Mix: Just one box of cake mix.
  • Milk: Any kind works, though I prefer to use 2% or whole milk.
  • Eggs: This helps bind the pancakes together.
  • Vanilla Extract: For an extra hint of flavor.

How to Make Easy Cake Mix Pancakes:

  • Add: To a large bowl, add the cake mix, milk, eggs, and vanilla. Stir well until just combined, being careful not to overmix.
  • Heat: Heat a large skillet or griddle over medium heat and add some butter or oil. Scoop about ¼ cup of the pancake mix onto the griddle and cook for 2-3 minutes per side, or until the edges start to bubble and the tops turn golden brown.
  • Serve: Serve these pancakes from cake mix and milk with syrup, butter, or even frosting, if desired.
A clear glass bowl filled with yellow cake batter sits on a light beige countertop.
A single pancake cooking in a white nonstick skillet with a gold handle, resting on a light beige countertop.
A single golden-brown pancake cooking in a white nonstick skillet with a gold handle, viewed from above. The pan sits on a light-colored surface.

How to Store:

Store these delicious pancakes in an airtight container or bag in the refrigerator for up to three days. 

  • To Reheat: Warm pancakes in the microwave for about 20–30 seconds, or pop them in a toaster or oven at 350°F until heated through.
  • To Freeze: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container and freeze for up to two months. When ready to serve, let thaw completely in the refrigerator. 

Best Types of Cake Mix to Use:

Pancakes from cake mix are incredibly versatile, and you can get creative with different flavors depending on the occasion or your craving. Here are some great options to try:

  • Yellow Cake Mix or White Cake Mix: A classic choice that gives you fluffy pancakes with a light, sweet flavor. Great for everyday breakfasts.
  • Funfetti Pancakes from Cake Mix: Perfect for birthdays, celebrations, or just a fun twist. The rainbow sprinkles add a pop of color and the funfetti cake mix gives a decadent cake batter flavor.
  • Chocolate Cake Mix: Rich and indulgent, almost like having dessert for breakfast. Add chocolate chips for even more decadence.
  • Red Velvet Cake Mix: A beautiful option for holidays like Valentine’s Day or when you want something unique and eye-catching.
  • Spice Cake Mix: Ideal for fall or cozy weekends. Adds warm cinnamon and spice notes without extra work.
A stack of golden pancakes topped with butter and syrup sits on a white plate. In the background are bottles of milk, a speckled mug, a fork, a knife, and another plate of pancakes.

Can I Use Water Instead of Milk?

Yes, you can use water instead of milk but it may slightly affect the flavor and texture. Milk adds richness and a bit of creaminess that water won’t provide. If you’re out of milk or prefer a dairy-free option, water will still work…it just might yield slightly thinner and less flavorful pancakes. 

How Do I Make Pancakes from Cake Mix Without Eggs?

You can easily this pancake recipe without eggs by using a simple egg substitute. Try one of these common swaps for each egg the recipe calls for:

  • 1/4 cup unsweetened applesauce
  • 1/4 cup mashed banana
  • 1/4 cup plain yogurt or dairy-free yogurt

Each of these options helps bind the ingredients and keep your pancakes soft and fluffy. Keep in mind that applesauce and banana may add a slight flavor, which can actually be delicious when paired with vanilla or spice cake mixes.

A close-up of a stack of fluffy pancakes topped with a pat of butter and drizzled with syrup, sitting on a white plate. Syrup flows down the sides of the golden-brown pancakes.

Can I Make These Pancakes Ahead of Time?

Yes! You can store them in the fridge for up to three days or freeze for up to two months. Just reheat in the toaster, oven, or microwave.

Topping and Serving Ideas:

Take your pancakes using cake mix to the next level with these fun and delicious topping ideas:

  • Classic Combo: Butter and maple syrup for a classic taste.
  • Fresh and Fruity: Add sliced strawberries, blueberries, or bananas with a dollop of whipped cream.
  • Birthday Cake Pancakes: Top with extra sprinkles, whipped cream, and a drizzle of chocolate or caramel sauce.
  • Chocolate Lovers: Use chocolate chips, Nutella, chocolate frosting, or chocolate syrup.
  • Nutty and Sweet: Spread with peanut butter or almond butter and top with chopped nuts or a swirl of honey.
  • Dessert Stack: Layer pancakes with cream cheese frosting or whipped cream and finish with cookie crumbs or crushed candies.
  • DIY Pancake Bar: Set out bowls of toppings so everyone can build their own stack, which is perfect for brunch or special mornings.
A stack of fluffy pancakes with a pat of butter on top, drizzled with syrup, sits on a white plate. A wedge has been cut from the stack, showing the pancakes’ soft, airy texture.

Looking for More Cake Mix Recipes? I’ve Got You Covered!

A stack of fluffy pancakes topped with a pat of butter, with maple syrup being poured over them, on a white plate with a bottle of milk in the background.

Pancakes from Cake Mix

Yield: 12 pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Make fluffy Pancakes from Cake Mix with this easy recipe! No flour or baking soda needed, just sweet, cake-flavored pancakes perfect for busy mornings or weekend brunch!
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Ingredients
 

  • 1 (15.25 ounce) box cake mix, any flavor, (see note below)
  • 1 cup milk, any kind, (I used 2%)
  • 2 large eggs
  • 1 teaspoon vanilla bean paste, (or vanilla extract)
  • Butter or oil for cooking

Equipment

Instructions
 

  • In a large bowl, add pancake mix, milk, eggs and vanilla and stir to combine. Be careful not to overmix, as a few lumps are fine (we want the pancakes to be soft and fluffy, not dense).
  • Heat a griddle or large skillet over medium heat and melt the butter or add oil. Pour a little less than ¼ cup of pancake mixture onto hot griddle. The batter will spread as it cooks and that is ok! Cook for 3-4 minutes, or until edges begin to bubble and the bottom turns golden brown. Gently flip over to other side and let cook for another 1-2 minutes. Repeat with remaining batter until all pancakes are cooked. Serve immediately with butter and syrup, if desired.

Notes

  • I have tested this recipe with a 15.25 ounce box of cake mix. Please keep in mind that some brands have a 13.25 ounce box, which may affect the amount of milk you need for this recipe.
  • Leftover pancakes will keep in an airtight container in the refrigerator for up to three days.
  • To freeze pancakes, store in a freezer-safe container or bag in the freezer for up to three months. When ready to eat, let thaw completely in the refrigerator.
  • See my tips and tricks for making these Pancakes from Cake Mix above the recipe box.
Cuisine: American
Course: Breakfast
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.