Funfetti Pancakes Recipe

Funfetti Pancakes are quick and easy to make for a special birthday breakfast.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Calories 223kcal

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a medium bowl whisk together the buttermilk, eggs, vanilla, and almond extract, if using.
Pour the buttermilk mixture into the flour mixture. Add the butter then fold together to make a lumpy batter. Add the sprinkles and stir gently to combine. Let the batter rest while heating the skillet.
Heat a large nonstick skillet or griddle over medium-high heat. Once hot, coat it with 1 additional teaspoon of melted butter. Working in batches, add ¼ to ⅓ cup of batter to the pan for each pancake, leaving space in between.
Reduce the heat to medium and cook for 3 to 4 minutes until golden on the bottom and bubbles start to appear on the top. Flip over and cook for 1 to 2 more minutes or until golden brown.
Repeat with the remaining pancake batter, adjusting the heat higher or lower as needed. (The pancakes can brown more quickly in subsequent batches.)

In a medium bowl, whisk together the powdered sugar, milk, vanilla, and salt until very smooth.
Serve the pancakes drizzled with some icing and topped with whipped cream, if you like.

Weigh the flour. Adding too much flour is a common mistake that yields dry funfetti pancakes. Weigh the flour with a scale if you have one. If not, fluff your flour, then spoon it into your measuring cup and level it off with a knife.
Don’t have buttermilk? You can substitute whole milk instead, but the pancakes won’t be quite as fluffy. Since regular milk is thinner than buttermilk, start with 1½ cups (360mL). Add the remaining ¼ cup of milk incrementally until the batter reaches your desired consistency. Or, make homemade buttermilk with whole milk and lemon juice!
Leave room between each pancake. This is important so there’s enough space to flip them easily. If you overcrowd the skillet, the pancakes can either spread and touch, or you can smash them while trying to flip another pancake.
Keep funfetti pancakes warm in the oven. To keep them warm while you cook each batch, place a wire rack on a baking sheet in the oven at 200°F and add the cooked funfetti pancakes to the rack in a single layer as you make them. The wire rack will help air circulate underneath so they don’t trap steam and become soggy.
To store leftover pancakes, place room temperature funfetti pancakes in an airtight container. Refrigerate them for 4 to 5 days.