Favorite Funfetti Pancakes (Birthday Cake)

Stack of funfetti pancakes on blue plate with fork.

Favorite Funfetti Pancakes (Birthday Cake)

Perfectly fluffy pancakes, made more fun? These Funfetti Pancakes are exactly that—and they are just so yummy. They're perfect to celebrate a holiday, birthday, or special day ... or just as a way to make breakfast more fun for the kids.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 244kcal

Author Amy Palanjian

Equipment

Ingredients

⅔ cup milk
2 eggs
2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
2-3 tablespoons sprinkles

US Customary - Metric

Instructions

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.
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, or until you see bubbles start to form on the surface and the edges are set.
Flip over with a spatula and cook for an additional 3 minutes. Serve warm. (Or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch.) Add a little more butter to the pan as needed to keep the pancakes from sticking.

Notes

To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about 1/2 inch thick. It's OK if it doesn't go to the edges.) Pour out batter and spread gently with a spatula. Bake for 8-10 minutes or until lightly golden brown and just firm to the touch.
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 (or in a single layer) in a freezer bag.
To make for a baby, omit the sugar and use plain nondairy milk.
Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
Gluten-free: Use a 1:1 style of gluten-free flour mix.
Dairy-free: Use nondairy milk.
Egg-free: Use a store-bought egg replacer like the one from Bob's Red Mill.
I prefer using traditional sprinkles in this recipe. The ones shown here are the India Tree brand.

Nutrition