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.
195gplain flour (all purp flour)(5.3oz / 1 ½ cups)
2 ½teaspoonsbaking powder
¼cupwhite granulated sugar
¼teaspoonground cinnamon
57gsalted butter, melted (¼ cup / ½ stick)
1cupmilk(250ml)
1large egg
1teaspoonvanilla extract
⅓cuprainbow sprinkles + 1 Tablespoon extra
MAPLE BUTTER GLAZE
¼cupsalted butter(57g / ½ stick)
¼cupmaple syrup(notes)
1cupicing sugar (powdered sugar)
1teaspoonvanilla extract
¼teaspoonground 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
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).
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.
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.
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.
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.
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.