Funfetti Pancakes

1. Stage

In a large bowl, whisk the pancake mix and cake mix together. In a separate bowl, whisk the eggs, 1-1/2 cups milk and the vanilla until blended.

2. Stage

Add the wet ingredients to the dry ingredients, stirring until just moistened. Let the batter stand for 10 minutes, then fold in 1/4 cup sprinkles. Editor's Tip: Overmixing the batter can result in tough pancakes, so a few lumps are OK as long as you can't see many dry spots. Also, allowing the batter to rest before cooking is one of our top pancake tips. It ensures the flour is completely hydrated, making for the fluffiest pancakes. It also allows time for the leavening agents to work so the pancakes will be light.

3. Stage

Heat a griddle or heavy pan over medium heat and lightly grease it with a pat of butter. When it's hot, pour the batter by 1/4 cupfuls to form six large pancakes. Cook until bubbles cover the top of each pancake and begin to pop. The edge of each pancake should look firm. Then, flip the pancakes and cook until golden brown. Repeat until all the batter is used up. If you want to make a pancake stack, use smaller amounts of batter to create pancakes of different sizes. Editor's Tip: One common mistake when making pancakes is to add the batter before the pan is hot. Flick drops of water onto the pan. When they sizzle, the pan is hot enough.

4. Stage

Microwave the frosting and the remaining milk, covered, on high until melted, 10 to 15 seconds. On each of the large pancakes, layer smaller pancakes in order of decreasing size, ending with the smallest on top, to create a cakelike shape. Drizzle the frosting over the pancakes. Top with additional sprinkles, then serve.