Funfetti Pancakes

This recipe is adapted from my easy fluffy pancake recipe.

Ingredients you’ll need

Detailed quantities and instructions in the recipe card below.

• Flour: Just a simple plain flour (all-purpose flour) is all you need to get started.
• Baking powder: Make sure to use baking powder, not baking soda. Baking powder gives these pancakes a beautiful fluffy lift.
• Sugar: Not too much, but just enough granulated white sugar to make them a treat.
• Cinnamon: I always love a touch of cinnamon in pancakes, it adds a certain cosiness. You can leave it out if you don’t like it.
• Butter: Use salted butter for this one. It adds the perfect flavour without needing to add any salt to the mix.
• Milk: I like whole milk best but pretty much any will work. Oat milk has a great breakfasty, cereal flavour.
• Egg: I use large free-range eggs.
• Vanilla extract: Make sure to use pure vanilla extract, not essence, for the best flavour.
• Rainbow sprinkles: Of course, they can’t be funfetti without sprinkles. Use whichever ones you love – jimmies (like the ones here) or nonpareils (the little round ones), it’s all up to you.
• Maple syrup: The maple butter glaze starts with real maple syrup. For the best flavour use real and not imitation.
• Icing sugar: Also known as powdered sugar or confectioners sugar, icing sugar helps the glaze become a glaze.

These perfect birthday cake pancakes are lovely served just like this but take them to another level with a good dollop of whipped cream or a scoop of ice cream on top.

How to make homemade funfetti pancakes (step-by-step)

Detailed quantities and instructions in the recipe card below.

1. Dry ingredients: Combine the dry ingredients in a medium bowl and whisk together to distribute.
2. Wet ingredients: In another mixing bowl, combine the wet ingredients. Add the dry ingredients and whisk it all together. Let it sit for 10 minutes before adding the sprinkles.
3. Cook the pancakes: Heat a non-stick frying pan or pancake griddle over medium heat for about 5 minutes, then add a dollop of butter. Melt it all over the pan, then add scoops of pancake batter to the pan. Let them cook until golden underneath and you start seeing bubbles on top, then flip and cook the other side for a minute or so until golden.
4. The maple butter glaze: For the glaze combine the butter, maple syrup, sugar, vanilla and cinnamon and whisk to combine. Add a little milk if you’d like to thin it more and if it looks like it’s splitting, just warm it up in the microwave for a few seconds. Serve up the pancakes with a drizzle of the glaze over the top.

That’s it! These are so easy to make and so fun. They’re even easier to devour.

Yield and storage

This recipe makes 8-10 pancakes. I normally get 8 or 9 using about ⅓ cup of batter per pancake or 9-10 using a ¼ cup of batter per pancake.

You can prepare and store the dry ingredients in large mason jars ready to go, then when ready to make the pancakes, just add the wet ingredients to the jar and give it a shake. Still add the sprinkles last and stir in gently.

Cooked pancakes can be frozen for another day. Store them in the freezer in a ziplock bag or airtight container for up to 3 months.

More recipes you’ll love

• Easy fluffy pancakes
• Double chocolate pancakes
• English pancakes
• Apple cinnamon pancakes
• Confetti cupcakes

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Funfetti Pancakes

Yield: 9 pancakes

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

0 minutes minutes

Total Time: 35 minutes minutes

5 from 1 rating

These funfetti pancakes are soft, fluffy, fun and taste so good. Perfect for a birthday breakfast, they’re topped with a delectable maple butter glaze.

Print Rate Pin

Ingredients

FUNFETTI PANCAKES

• ▢ 195 g plain flour (all purp flour) (5.3oz / 1 ½ cups)
• ▢ 2 ½ teaspoons baking powder
• ▢ ¼ cup white granulated sugar
• ▢ ¼ teaspoon ground cinnamon
• ▢ 57 g salted butter, melted (¼ cup / ½ stick)
• ▢ 1 cup milk (250ml)
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ ⅓ cup rainbow sprinkles + 1 Tablespoon extra

MAPLE BUTTER GLAZE

• ▢ ¼ cup salted butter (57g / ½ stick)
• ▢ ¼ cup maple syrup (notes)
• ▢ 1 cup icing sugar (powdered sugar)
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon ground cinnamon
• ▢ Whipped cream or ice cream, for topping

For best results, always weigh ingredients where a weight is provided

Equipment

• ▢
  2 medium or large mixing bowl
• ▢
  Whisk
• ▢
  Large ice cream scoop or ladle
• ▢
  Non stick frying pan or pancake griddle
• ▢
  Spatula

Instructions

 

• Sift together dry ingredients then whisk to mix thoroughly. At this point you can put your dry ingredients into a 1L / 1 quart jar with a large opening and store in the pantry until required.
• In a separate large bowl, whisk together the melted butter, milk, egg and vanilla.
• Tip the flour mixture in and whisk to combine. (If using a jar, just add the wet ingredients and give it a good shake). Allow to sit for 10 minutes.
• Sprinkle the ⅓ cup rainbow sprinkles all over the top and just fold in once or twice..
• Heat a light sprinkling of oil in a large non-stick pan over medium heat. Allow it to heat for about 5 minutes before putting in first pancake.
• Scoop ¼-⅓ cups of mixture into pan – an ice cream scoop works well or a ladle. Help them spread just slightly then sprinkle a little of the extra sprinkles over the top of each.
• When bubbles appear and the top look mostly dry, carefully flip the pancakes.
• Cook other side for another minute or so. Don’t overcook, or they’ll end up dry.
• If making a lot of pancakes in one batch, place them on a baking sheet in a warm oven or an oven on very low heat (you don’t want to dry them out).
• FOR THE MAPLE BUTTER GLAZE:

  In a microwave safe medium bowl or small saucepan on the stove, melt the butter until just 50% melted. Add the maple syrup and heat a little bit more until just melted.
• Add the icing sugar, vanilla and cinnamon and stir in until you have a sauce consistency. If it looks like it’s splitting, just warm in the microwave for 10 seconds and mix well.
• Serve pancakes with some glaze drizzled over and a little whipped cream. You can also serve these with vanilla ice cream or vanilla yoghurt.
• Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

1. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
2. I use a large ice cream scoop to portion out my batter which makes it easy to portion and to drop them into the pan.
3. Using a 1/4 cup volume ice cream scoop, you’ll get about 9-10 pancakes or using a ⅓ cup volume scoop will give you 8-9 pancakes.
4. Store the dry ingredients, mixed in a mason jar, in the pantry for up to 3 months. Use a container at least 1 litre / 1 quart with a large opening. It needs an airtight lid. Use plastic if kids will be using the jar to shake the pancake mix up.
5. Pancakes can be frozen. place a piece of baking paper between each, then place in a ziplock bag and an airtight container for up to 3 months.

MORE BREAKFAST AND BRUNCH RECIPES!

Calories: 320kcal

Author: Marie Roffey

Course: Breakfast, Brinner, Brunch, Dessert

Cuisine: American

Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.