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–+ servings
Benjamin

Quick & Colorful Funfetti Pancakes

Start your day with a colorful twist! Funfetti Pancakes are a festive and delicious breakfast treat that combines the fluffy texture of classic pancakes with the fun of rainbow sprinkles. Topped with a rich icing drizzle and extra sprinkles, these pancakes are perfect for birthdays, special occasions, or any day you want to make extraordinary.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Pancakes:
  • 1 1/2 cups 180g all-purpose flour
  • 2 tablespoons 24g rainbow sprinkles (plus more for topping)
  • 2 tablespoons 28g sugar
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 3 tablespoons avocado oil or other neutral oil plus more for greasing
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
For the Icing:
  • 1 1/2 cups 170g powdered sugar
  • 4 tablespoons 64g unsalted butter, melted
  • 1/2 cup heavy cream
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
Optional Toppings:
  • Whipped cream
  • Extra sprinkles

Method
 

Prepare the Pancake Batter
  1. In a medium mixing bowl, whisk together the all-purpose flour, sprinkles, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the buttermilk, egg, avocado oil, vanilla extract, and almond extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don’t overmix; the batter should be slightly lumpy.
  4. Let the batter rest for 10 minutes to thicken slightly while you prepare the icing.
Make the Icing
  1. In a small bowl, whisk together the powdered sugar, melted butter, heavy cream, salt, and vanilla extract until smooth and creamy. Set aside.
Cook the Pancakes
  1. Heat a nonstick griddle or skillet over medium heat and lightly grease with oil or butter.
  2. Pour 1/4 cup of batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
  4. Flip the pancakes and cook for an additional 1–2 minutes until golden brown.
  5. Remove from the skillet and repeat with the remaining batter.
Serve and Garnish
  1. Stack the pancakes on a serving plate.
  2. Drizzle generously with the prepared icing and top with whipped cream and extra sprinkles.
  3. Serve immediately and enjoy!

Notes

  • Storage Tips: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the toaster or microwave before serving.
  • Customization: Use different sprinkle shapes or colors to match the occasion, such as holiday themes or birthday celebrations.
  • Vegan Option: Replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use plant-based milk and oil.

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