Funfetti Pancakes Recipe

A stack of funfetti pancakes topped with whipped cream and a bite missing.

5 from 16 votes

Funfetti Pancakes Recipe

Funfetti Pancakes are soft, fluffy, and filled with rainbow sprinkles, perfect for birthdays, holidays, sleepovers, or a fun breakfast.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings: pancakes

Author: Lil Luna Contributor

Ingredients

2¼ cup all purpose flour
¼ cup sugar
4 tsp baking powder
¼ tsp salt
2 cup milk
⅓ cup vegetable oil
1 egg beaten
1 tsp vanilla extract
¼ cup rainbow sprinkles plus more for topping
whipped cream

Instructions

In a medium mixing bowl, mix the dry ingredients - flour, sugar, baking powder and salt. Mix with a whisk until completely combined. To the dry ingredients, add the milk, oil, egg and vanilla, and whisk together until smooth. Lastly, stir in the vanilla and sprinkles.
On a hot, greased griddle, ladle on the batter into 4" pancakes. Once the cakes begin to bubble, its time to flip. Pancakes are done once each side is a golden brown. Enjoy the pancakes right away while hot. Store any leftovers in an airtight container in the refrigerator. You can also wrap these in plastic wrap, freeze and reheat.

Video

Notes

Recipe Tips.

Stir the dry ingredients together first so the baking powder and salt are evenly mixed.
Whisk the batter just until smooth so the pancakes stay soft and fluffy.
Fold in the sprinkles gently at the end so the colors do not bleed too much.
Flip the pancakes when bubbles form on top and the edges start to look set.
Make-ahead tip: cook the pancakes ahead and refrigerate or freeze them, then reheat and add whipped cream and sprinkles before serving.

Store. Refrigerate leftover pancakes in an airtight container for up to 4 days.

Reheat: Warm in the microwave, toaster, or oven until heated through.

Freeze. Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Serve: Add whipped cream and extra sprinkles after reheating for the best look.

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