Funfetti pancakes bring a youthful, playful joy to the breakfast table. With each bite, you’ll taste a soft, cake-like crumb, vibrant sprinkles, and a subtle sweetness that echoes the best slice of birthday cake. There’s no need to save this recipe for special occasions—any morning can feel like a celebration with a stack of funfetti pancakes.
What Makes Funfetti Pancakes Special
At their heart, these pancakes combine the comforts of classic buttermilk batter with a colorful twist. The secret lies in the simple, well-balanced ingredients. When you fold in sprinkles right before cooking, you create pops of color without bleeding, for that unmistakable funfetti look. A hint of almond extract mimics nostalgic birthday cake flavor, while a quick vanilla glaze rounds everything out with a touch of decadence.
Besides turning heads at the table, funfetti pancakes give you space to get creative. They’re easy enough for busy weekdays, yet they always surprise with their playful presentation and delightful taste.
Ingredients
Funfetti pancakes call for pantry basics and a handful of specialty touches. Here’s everything you’ll need for both pancakes and glaze:
Pancake Batter
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk (or milk + 1 tbsp vinegar as a substitute)
- 4 tablespoons unsalted butter, melted and cooled
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup rainbow “jimmies” sprinkles
Vanilla Glaze
- 1 cup powdered sugar, sifted
- 1–2 tablespoons whole milk
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Serving
- Extra sprinkles
- Whipped cream
- Fresh berries
- Maple syrup (optional)
Step-by-Step: How to Make Funfetti Pancakes
1. Prep Dry Ingredients
Get started by mixing flour, sugar, baking powder, baking soda, and salt in a large bowl. Use a whisk so everything distributes evenly. This lightens the flour and sets the foundation for fluffy cakes.
2. Mix Wet Ingredients
In a separate bowl, whisk eggs until blended. Add buttermilk, melted butter (cooled so it doesn’t scramble the eggs), vanilla, and almond extracts. Stir until smooth and uniform.
3. Combine Wet and Dry
Pour the wet mixture into the dry mixture. Use a spatula or wooden spoon to gently stir just until the batter comes together. Don’t overmix—a few lumps are fine, and help prevent tough pancakes.
4. Rest the Batter
Let the batter sit for 5–10 minutes at room temperature. This step relaxes the gluten for that signature tender texture, and allows ingredients to hydrate.
5. Make the Vanilla Glaze
While the batter rests, combine powdered sugar, milk, melted butter, vanilla, and a pinch of salt in a bowl. Whisk until smooth and pourable. If the glaze looks too thick, add extra milk a teaspoon at a time.
6. Fold in Sprinkles
After the batter has rested, gently fold in the rainbow “jimmies.” For best results, add them just before cooking so they keep their color and don’t streak the batter.
7. Heat the Griddle
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or a neutral oil to prevent sticking.
8. Cook the Pancakes
Scoop about 1/4 cup batter for each pancake onto the hot griddle. Spread slightly to form even circles. Watch for bubbles on the surface and the edges starting to look set—about 2–3 minutes—then flip. Cook 1–2 minutes more, or until both sides are golden and the center springs back when touched. Adjust the heat as needed to prevent burning.
9. Keep Warm
Transfer cooked pancakes to a parchment-covered baking sheet. Keep them warm in a 200°F oven until you finish cooking the entire batch. This helps them stay light and fluffy without steaming.
10. Glaze and Serve
Stack pancakes on plates, then drizzle with vanilla glaze. Scatter extra sprinkles on top, and add whipped cream or berries as you like. Serve right away, while still warm.
Pancake Tips and Tricks
For consistent, picture-perfect pancakes every time:
- Don’t overmix: Some lumps are your friend. Overmixing leads to dense pancakes.
- Use ‘jimmies’ sprinkles: These rod-shaped sprinkles hold their color best. Avoid nonpareils, which can bleed and muddy the batter.
- Wait to add sprinkles: Always fold in your sprinkles after the batter rests.
- Consistent heat matters: A moderate griddle ensures even browning. Too hot, and the cakes scorch outside while staying raw in the middle.
- Cooking for a crowd: Place cooked pancakes on a baking sheet in the oven to keep them ready for serving.
Looking for a twist? Mix in mini chocolate chips, a tablespoon of lemon zest, or swap in coconut extract for tropical vibes.
Funfetti Pancake Variations
Once you’re comfortable with the basics, there are plenty of ways to personalize your stack:
Mix-in | How to Use |
---|---|
Mini chocolate chips | Add 1/3 cup with sprinkles |
Chopped strawberries | Fold in 1/2 cup |
Chopped pecans | Stir in 1/3 cup |
Shredded coconut | Add with sprinkles |
Swirls of jam | Drop on top before flipping |
Try different colored sprinkles for themes—red and green for holiday mornings, or pastel for spring birthdays. Glaze alternatives work too: melted white chocolate, cream cheese frosting, or a dusting of powdered sugar.
Storage: Keep Pancakes Fresh
One of the best things about funfetti pancakes is how well they store. Here’s how to keep leftovers soft and ready for future breakfasts.
Storing in the Fridge
- Place cooled pancakes in an airtight container.
- Add parchment or wax paper between each pancake to prevent sticking.
- Store in the refrigerator for up to 4 days.
Freezing for Later
- Lay pancakes in a single layer on a baking sheet, freeze until solid.
- Transfer to a freezer-safe bag or container. Label and date.
- Keeps well for up to 2 months.
Reheating
- Microwave: Warm refrigerated pancakes for 20 seconds per pancake.
- Oven: Place pancakes (from fridge or freezer) on a baking sheet, cover loosely with foil, and warm at 350°F for 6–8 minutes.
- Toaster: For a crisp edge, pop pancakes into the toaster straight from the fridge or freezer.
Serving Ideas and Toppings
Funfetti pancakes shine on their own, but you can build a whole breakfast spread:
- Scoop of vanilla ice cream for a birthday breakfast
- Sliced bananas or berries for extra color and freshness
- Crushed chocolate cookies or graham crackers for crunch
- Warm chocolate sauce alongside the vanilla glaze
- A dash of cinnamon or nutmeg in the batter for warmth
Don’t stop with just glaze and whipped cream—layered stacks with fruit and sauce make a show-stopping brunch centerpiece.
The Joy of Funfetti at Home
Funfetti pancakes aren’t just about taste—they’re about mood. This breakfast feels special, fun, and a little nostalgic. Maybe they remind you of birthday mornings, or maybe they’re the treat you always wished for on an ordinary Tuesday. However you make them, they manage to lift the spirits and bring smiles to every age.
Go ahead—pull out the rainbow sprinkles and a whisk. Whether it’s for a birthday wake-up, a weekend brunch, or just because, funfetti pancakes invite celebration. Besides, there’s something undeniably delightful about starting the day with confetti on your plate.
Funfetti Pancakes
You need these funfetti pancakes in your life! They’re light and fluffy. They’re perfectly sweet. The almond extract makes them taste just like birthday cake!
Ingredients
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon unsalted butter, melted
- 2 teaspoons baking powder
- 1/2 teaspoon almond extract, optional
- 2 cups buttermilk
- 1 cup powdered sugar, sifted
- 3/4 cup rainbow sprinkles, divided (jimmies, not nonpareils)
- 1/3 cup butter, melted and cooled
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
Instructions
- Make the pancakes: In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined.
- In a separate bowl, whisk the eggs, buttermilk, melted butter, vanilla, and almond extract (if using) until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula just until no large lumps remain. (Some small lumps are okay - do not overmix.) Set the batter aside to rest for 5-10 minutes.
- Make the glaze: While the batter rests, whisk the powdered sugar, milk, melted butter, and vanilla in a bowl until smooth. Add more milk if needed for a pourable consistency. Set aside.
- Warm a griddle pan or nonstick skillet over medium heat. Grease lightly with butter or cooking spray.
- Gently fold 1/2 cup of sprinkles into the rested batter. Then, scoop/pour 1/4 cup portions of batter onto the griddle. Cook until bubbles form on the surface and the edges look dry, about 2-3 minutes. Flip and cook the other side until golden brown, 1-2 minutes more.
- Place cooked pancakes on a parchment-lined baking sheet in a 200°F oven until all the batter is cooked.
- Serve the pancakes warm, drizzled with the vanilla glaze, and topped with the extra sprinkles and whipped cream, if desired. Enjoy!