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These fluffy Funfetti Pancakes are great for a special birthday or holiday breakfast! Kids LOVE the colorful sprinkles inside. Also known as Birthday Cake Pancakes, these easy Funfetti Pancakes are the wonderful start to a fun day.
Funfetti Pancakes Recipe
These festive and colorful Funfetti pancakes are super quick and easy to make. No cake mix is required! They’re even great for holidays and can be changed up based on the color of sprinkles you use.
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Ingredients:
To make these Funfetti pancakes with whipped topping, you will need the following ingredients:
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
- buttermilk
- egg
- unsalted butter
- vanilla extract
- heavy cream
- confectioners’ sugar
- vanilla instant pudding mix, dry
Supplies:
- measuring cups and spoons of various sizes
- mixing bowls of various sizes
- whisk
- spatula
- non-stick cooking spray
- large frying pan or griddle
- electric mixer
Directions:
- In a medium bowl, stir together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
- Stir dry mixture into wet mixture but don’t overmix! Cover the batter with plastic food wrap and let sit at room temperature for 10 minutes.
- While the pancake batter is sitting, heat the frying pan or griddle to medium-high heat. Let sit at medium-high heat for 3 minutes before reducing down to low-medium heat then let sit another 3 minutes.Â
- After the pancake batter has sat for 10 minutes, gently stir in sprinkles.
- Spray frying pan or griddle with non-stick cooking spray.
- Scoop pancake batter onto a heated frying pan or griddle. To help the pancake batter slide out of the measuring cup, spray the measuring cup with non-stick cooking spray between each scoop.Â
- Once bubbles start to form on the top of the pancake, flip the pancake over and cook until fully cooked throughout.
Freezer Instructions
Separate pancakes with sheets of parchment paper to prevent them from sticking together and place them in a sealed food-safe container. Freeze the pancakes without the whipped topping. The whipped topping is best eaten fresh. Thaw pancakes in the fridge and reheat in the microwave before serving.
No. The key to fluffy pancakes is stirring as little as possible. An electric mixer will stir the ingredients too much and the pancakes will turn out flat and rubbery.
Yes, if you can’t find buttermilk you can substitute 2 cups of warm milk (45 seconds in the microwave) with 1 tablespoon of white vinegar or 1 tablespoon of fresh lemon juice. Let this mixture sit for 5 minutes before using it in the pancake batter.Â
More Breakfast Recipes
Funfetti Pancakes Recipe
Equipment
- Mixing bowl
- Frying pan or griddle
- spatula
- Whisk
Ingredients
Funfetti Pancakes
- 2 Cups all-purpose flour
- ¼ Cup granulated sugar
- 1 Tablespoon baking powder
- ½ Teaspoon baking soda
- ½ Teaspoon salt
- 2 Cups buttermilk, warmed in microwave for 45 seconds
- 1 large egg, room temperature
- ¼ Cup unsalted butter, melted but not hot*
- 1 Teaspoon vanilla extract
- ½ Cup sprinkles**
- Non-stick spray
Whipped Topping
- 1 Cup Heavy Cream
- ½ Cup Confecioner's Signaure
- 1 Tablespoon Vanilla instant pudding mix, dry
- 1 Teaspoon Vanilla extrat
Instructions
Funfetti Pancakes
- In a medium bowl, stir together all-purpose flour, granulated sugar, baking powder, baking soda and salt. Set aside.Â
- In a large bowl, whisk together buttermilk, egg, melted butter and vanilla extract. Whisk until fully combined.Â
- Stir dry mixture into wet mixture but don’t overmix! Just stir until you no longer see dry flour. The mixture will still be lumpy and that’s okay – lumps in pancake batter are good! Cover the batter with plastic food wrap and let sit at room temperature for 10 minutes.Â
- While pancake batter is sitting, heat frying pan or griddle to medium-high heat. Let sit at medium high heat for 3 minutes before reducing down to low-medium heat then let sit another 3 minutes.Â
- After pancake batter has sat for 10 minutes, gently stir in sprinkles. Don’t overmix.Â
- Spray frying pan or griddle with non-stick cooking spray.Â
- Scoop pancake batter onto heated frying pan or griddle. For XL pancakes, use ½ cup of pancake batter per pancake. For regular size pancakes, use ¼ cup of pancake batter per pancake. To help the pancake batter slide out of the measuring cup, spray measuring cup with non-stick cooking spray between each scoop.Â
- Once bubbles start to form on the top of the pancake (this takes about 2 minutes), flip pancake over and cook for another 1-2 minutes until fully cooked throughout.Â
- Serve pancakes warm. Top with whipped topping or pancake syrup.
- Store leftovers in fridge (separate pancakes with sheets of parchment paper so they don’t stick together) in a sealed food safe container for up to 3 days.Â
Whipped Topping
- In a large bowl, beat together heavy cream, confectioners’ sugar, dry vanilla instant pudding mix and vanilla extract on high until soft peaks form. This takes about 5 minutes with beating on a high setting.Â
- Store leftovers in fridge in a sealed food safe container for up to 2 days.
My kids loved this…and so did I.