Perfectly fluffy pancakes, made more fun? These Funfetti Pancakes are exactly that—and are just so yummy.
– Milk: I use whole milk in my baking and cooking, but you can use another kind or nondairy milk. – Eggs – Unsalted butter – Vanilla extract – Sugar
– Baking powder – Sprinkles
Add the milk, egg, butter, and vanilla to a medium bowl. Whisk to combine Into a smooth mixture.
Add the flour, sugar, baking powder, and salt to a separate bowl. Whisk gently to combine to evenly distribute the baking powder. Add to the milk mixture and whisk to combine gently.
Fold in the sprinkles very gently. I prefer to use the India Tree Fiesta sprinkles in this recipe since their color really pops, but you can use another type that you prefer.
Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes per side.
Serve warm. (Or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch.)
Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper in a freezer bag.
To make for a baby, omit the sugar and use plain nondairy milk. Serve with applesauce, yogurt or another desired topping or dip.
Tip: Try to let the pancakes cool entirely before storing so that they don’t steam in the container or bag (which would cook them more).