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Homemade Funfetti Pancakes are pure happiness on a plate. Homemade fluffy pancakes with colorful sprinkles mixed in, and topped with a simple vanilla butter glaze. This colorful breakfast treat is the perfect way to celebrate a birthday (birthday pancakes), or a fun kid-approved breakfast for a lazy weekend morning.
This recipe for Homemade Buttermilk Pancakes With Buttermilk Syrup is another family favorite pancake recipe made from scratch ❤︎
Homemade Funfetti Pancakes With Butter Vanilla Glaze
Because some mornings deserve confetti ♡
This recipe for funfetti pancakes – with no funfetti cake mix – is completely homemade, from scratch with simple baking ingredients. Dry ingredients combine with wet ingredients, and then colorful confetti sprinkles are gently folded in. Each pancake is dotted with colorful, sugary sprinkles.
They’re perfect for birthday celebrations! Think waking up to a stack of funfetti pancakes with more sprinkles and whipped cream on top, and a candle in the middle – Birthday cake pancakes is what my kids like to call them.
Why You’ll Love This Recipe
- Fluffy and soft on the inside with golden edges
- Kid-approved, adult-loved (nostalgia is powerful😉)
- Made with simple pantry ingredients that you probably have on hand
- Perfect for birthday mornings, parties, brunch, or “just because” days
Simple Ingredients Needed
From Scratch Funfetti Pancakes Ingredients
- All-Purpose Flour : I use unbleached all-purpose flour.
- Baking Powder
- Baking Soda
- Salt : Sea salt or kosher salt.
- Granulated Sugar
- Whole Milk
- Large Eggs
- Butter : Salted or unsalted butter can be used; whichever you prefer. I use salted butter.
- Pure Vanilla Extract
- Pure Almond Extract : This gives the funfetti pancakes that cookie type taste from the bakery. it really adds a lot to the overall flavor so I definitely recommend using it.
- Jimmies Rainbow Sprinkles : Use the stick/line shaped sprinkles, labeled as ‘jimmies’ because they don’t bleed into the batter like the little ball shaped (non-pareils) will. The jimmies are soft cylinder sprinkles. Use rainbow sprinkles or confetti sprinkles; they are the same thing just sometimes labeled differently.
Simple Butter Glaze Ingredients
- Butter
- Powdered Sugar
- Heavy Cream
- Vanilla Extract
How To Make This Funfetti Pancake Recipe (Printable Recipe Card)
In a large bowl, whisk the all-purpose flour, sugar, baking powder, and salt until evenly combined.
In a separate smaller bowl, whisk the eggs, whole milk, melted butter, vanilla extract, and almond extract until combined.
Pour the wet ingredients into the larger bowl of dry ingredients and gently stir, with a wooden spoon or rubber spatula, just until combined and no dry pockets remain in the pancake batter.
Let the pancake batter rest for 5 minutes. While the batter rests, prepare the skillet. Heat a nonstick skillet or electric griddle over medium heat, and lightly coat it with nonstick cooking spray or butter.
Once the pancake batter has rested, gently fold in the rainbow sprinkles with a spatula, with light strokes so the batter stays fluffy and the colors do not bleed into the batter too much.
Scoop 1/4 cup of pancake batter onto the griddle for each pancake and cook until bubbles form and pop on top and around the edges. About 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes until golden and cooked through in the center. Transfer the pancakes to a plate and repeat with the remaining batter.
Make The Butter Glaze : In a saucepan, over medium heat, melt the butter. When the butter is completely melted and smooth, whisk in the powdered sugar.
Stir in the heavy cream while whisking until the glaze loosens up and becomes easy to pour and drizzle.
Remove the pan from the heat and stir in the vanilla extract until everything is well combined and smooth.
Drizzle the butter glaze generously over the warm funfetti pancakes. Serve alongside whipped cream, butter, and extra sprinkles. Enjoy!
How To Store, Freeze, and Reheat Leftover Pancakes
- Room Temperature : The pancakes can be stored at room temperature, for up to 2 hours, if serving after cooking.
- Refrigerator : For longer storage, place cooled pancakes in an airtight container and refrigerate for up to 3 days.
- Freezer : To freeze, stack pancakes between layers of parchment paper and store in a freezer-safe bag or container, for up to 2 months.
- Reheat : Reheat refrigerated or frozen pancakes in a toaster, microwave, or skillet until warmed through.
Pro Tips From The Test Kitchen
- The batter should be thick but pourable, and if it feels too thick, add 1-2 tablespoons of whole milk to loosen it slightly.
- It’s really important to not overmix the pancake batter. Stop mixing right when everything is combined and there are no flour streaks or pockets remaining in the batter. Gently mix so the pancakes will have a fluffy texture.
- Coat the griddle, or skillet pan, in nonstick cooking spray, butter, or oil such as vegetable oil or canola oil.
- I like to put the cooked pancakes onto a plate and then cover with aluminum foil. This helps the pancakes stay warm and soft while you cook the remaining.
- Cooking over medium heat is important so the pancakes cook through without overbrowning before the centers set. Low heat is also important because sprinkles contain sugar and can brown very easily.
- Folding in the sprinkles in last, right before cooking, helps prevent the colors from bleeding too much into the batter.
- You can skip the almond extract if you want, but a small splash gives these pancakes that familiar funfetti flavor people expect.
- Serve the pancakes with whipped cream, butter, and extra sprinkles. You could also skip the butter glaze and instead use your favorite maple syrup, buttermilk syrup, or just plain butter on top.
- Use jimmies and not nonpareils for the sprinkles. Nonpareils are the tiny ball-shaped sprinkles and they will bleed into the white batter. Stick with the jimmies which are the thicker, stick or line shaped sprinkles.
Make these pancakes for any holiday by switching out the sprinkles! Use red and pink heart sprinkles for Valentine’s Day and for Christmas use a festive red and green sprinkle mix. Lots of fun ways to make these funfetti pancakes for any holiday or special occasion. Or add a candle to the stack of funfetti pancakes and call it breakfast cake🎂
More Funfetti Recipes
- Funfetti Chex Mix
- Funfetti Cookie Cake Recipe
- Funfetti Cake Batter Cookie Bars
- No Bake Funfetti Icebox Cake
- Homemade Funfetti Muffins
- Easy Frosted Funfetti Cake Mix Cookies
Funfetti Pancakes
Ingredients
Funfetti Pancakes
- 1½ cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt (sea salt or kosher salt)
- ¼ teaspoon baking soda
- 1¼ cups whole milk
- 2 large eggs
- 3 tablespoons butter melted
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1/4 cup rainbow jimmies sprinkles
Vanilla Butter Glaze
- 1/2 cup butter
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Make The Funfetti Pancakes
- In a large bowl, whisk the all-purpose flour, sugar, baking powder, salt, and baking soda until evenly combined.1½ cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt, ¼ teaspoon baking soda
- In a separate smaller bowl, whisk the whole milk, eggs, melted butter, vanilla extract, and almond extract until combined.1¼ cups whole milk, 2 large eggs, 3 tablespoons butter, 1½ teaspoons vanilla extract, ¼ teaspoon almond extract
- Pour the wet ingredients into the larger bowl of dry ingredients and gently stir, with a wooden spoon or rubber spatula, just until combined and no dry pockets remain in the pancake batter.
- Let the pancake batter rest for 5 minutes. While the batter rests, prepare the skillet. Heat a nonstick skillet or electric griddle over medium heat, and lightly coat it with nonstick cooking spray, butter, or oil.
- Once the pancake batter has rested, gently fold in the rainbow sprinkles with a spatula, with light strokes so the batter stays fluffy and the colors do not bleed into the batter too much.1/4 cup rainbow jimmies sprinkles
- Scoop 1/4 cup of pancake batter onto the griddle for each pancake and cook until bubbles form and pop on top and around the edges. About 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden and cooked through in the center. Transfer the pancakes to a plate and repeat with the remaining batter.
Make The Vanilla Butter Glaze
- In a saucepan, over medium heat, melt the butter. When the butter is completely melted and smooth, whisk in the powdered sugar.1/2 cup butter, 2 cups powdered sugar
- Stir in the heavy cream while whisking until the glaze loosens up and becomes easy to pour and drizzle.1/2 cup heavy cream
- Remove the pan from the heat and stir in the vanilla extract until everything is well combined and smooth.1 teaspoon vanilla extract
- Drizzle the butter glaze generously over the warm funfetti pancakes. Serve alongside whipped cream, butter, and extra sprinkles. Enjoy!
Notes
- The batter should be thick but pourable, and if it feels too thick, add 1-2 tablespoons of whole milk to loosen it slightly.
- It’s really important to not overmix the pancake batter. Stop mixing right when everything is combined and there are no flour streaks or pockets remaining in the batter. Gently mix so the pancakes will have a fluffy texture.
- Coat the griddle, or skillet pan, in nonstick cooking spray, butter, or oil such as vegetable oil or canola oil.
- I like to put the cooked pancakes onto a plate and then cover with aluminum foil. This helps the pancakes stay warm and soft while you cook the remaining.
- Cooking over medium heat is important so the pancakes cook through without overbrowning before the centers set. Low heat is also important because sprinkles contain sugar and can brown very easily.
- Folding in the sprinkles in last, right before cooking, helps prevent the colors from bleeding too much into the batter.
- You can skip the almond extract if you want, but a small splash gives these pancakes that familiar funfetti flavor people expect.
- Serve the pancakes with whipped cream, butter, and extra sprinkles. You could also skip the butter glaze and instead use your favorite maple syrup, buttermilk syrup, or just plain butter on top.
- Use jimmies and not nonpareils for the sprinkles. Nonpareils are the tiny ball-shaped sprinkles and they will bleed into the white batter. Stick with the jimmies which are the thicker, stick or line shaped sprinkles.
Nutrition
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