Funfetti Pancakes -

sliced sprinkle pancakes with whipped cream and syrup

Funfetti Pancakes

Funfetti pancakes are colorful, lightly sweet pancakes with a hint of a cake flavor to them. Pretty to look at and delicious too!

Prep Time15

Cook Time5

Total Time20

Course: Breakfast

Cuisine: American

Servings: 4-inch pancakes

Calories: 145kcal

Ingredients

2½ cups all-purpose flour
2 tablespoons baking powder
2 tablespoons sugar
1 teaspoon kosher salt
2 cups milk
2 eggs
2 tablespoons butter melted
⅔ cup rainbow sprinkles (see note below)

Instructions

Whisk together the flour, baking powder, sugar, and salt. Set aside. Add the milk and the eggs, whisk to combine. Add the melted butter. Whisk once more and then stir in the sprinkles. Let the batter rest while the griddle or pan heats.
Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about 3 tablespoons of batter onto the griddle for each pancake.
Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice.

Notes

The key to making funfetti pancakes is using the soft cylinder sprinkles (a.k.a. jimmies) rather than the tiny round hard sprinkles (a.k.a. nonpareils). The jimmies will melt nicely into the pancakes as they cook.

FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight zipclose bag. Reheat the frozen pancakes in the microwave. I frequently triple this recipe for my family, so that we’ll have plenty in the freezer for easy breakfasts.

Nutrition