To make the frosting, add champagne to a small saucepan over medium-high heat. Bring to a boil and reduce to a simmer, until all that remains is approximately 1/4 cup, approximately 7 to 10 minutes. Set aside to cool completely.

Add butter to the bowl of a stand mixer fitted with a whisk attachment. Beat until the butter is smooth and creamy, approximately 2 to 3 minutes. Add confectioners sugar and beat, starting on low and working up to high speed. Once fully incorporated, beat in 3 Tbsp reduced champagne and vanilla extract. Set aside.

Make the pancakes according to the instructions on the package to make approximately 12 to 14 pancakes, replacing the amount of water the instructions call for with orange juice. If you are using my suggested brand, you will use 1 1/3 cups of orange juice instead of water for the 2 cups of pancake mix.

Heat a griddle pan over medium-low heat. Lightly grease the pan with cooking spray or butter. Place 1/4 cup batter in mounds on the hot pan. Sprinkle a small handful of white chocolate chips on each pancake. Cook until golden brown on the bottom, approximately 1 minute. Flip and cook for another minute until golden brown.

Remove from heat to a plate and keep warm.

Once all the pancakes are made, cut out small circles, approximately 1 1/2 to 2-inches in diameter. Stack the pancake slices, layering them with champagne frosting between each pancake round. Top with a dollop of frosting, a sprinkle of fresh orange zest and some gold sugar sprinkles.

Serve immediately, ideally with mimosas!