Cake Batter Pancakes

• 2 ¹⁄₂
  

  cups powdered sugar
  

• 1 ¹⁄₂
  

  cups plus 3 tablespoons milk, plus more if necessary
  

• 2 ¹⁄₂
  

  teaspoons vanilla
  

• 2
  

  cups confetti cake mix
  

• 1 ¹⁄₂
  

  cups Bisquick
  

• 3
  

  large eggs
  

• ¹⁄₃
  

  cup rainbow colored sprinkles
  

• 
  

  nonstick cooking spray
  

directions

• In a large bowl, whisk to combine powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla. Set aside. Add additional milk as necessary to reach a pourable consistency.
• In a large bowl, mix to combine cake mix, bisquick, and sprinkles.
• Add remaining 1 ½ cups milk, eggs, and remaining 1 ½ teaspoons vanilla. If desired, add rainbow confetti sprinkles. Mix until smooth.
• Preheat a nonstick skillet or griddle over medium heat and spray with nonstick cooking spray.
• Make 8 cake “layers”, pouring two each of the following measurements onto the griddle, in batches as necessary: ¾ cup, ½ cup, ¼ cup, and 2 tablespoons.
• Cook, flipping once, until pancakes are golden and cooked through, removing pancakes to a baking sheet or plate as they finish cooking.
• Stack layers, largest to smallest, on a cake stand or serving platter. Drizzle with reserved glaze and top with sprinkles.
• Cut into wedges and serve, passing any additional glaze on the side.