Funfetti Pancakes

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Celebrate any morning with fluffy funfetti pancakes packed with colorful sprinkles and topped with sweet extras.

Prep Time10

Cook Time15

Course: Breakfast, Brunch

Cuisine: American

Servings: pancakes

Calories: 206kcal

Ingredients

1 ½ cups all-purpose flour
3 tablespoons sugar
1 ⅛ teaspoons baking powder
1 cup buttermilk 8 fl oz
2 tablespoons vegetable oil 1 fl oz
1 teaspoon vanilla extract
2 large eggs
½ cup sprinkles jimmies work best
butter or cooking spray for cooking
syrup, whipped cream and/or sprinkles for serving

Instructions

In a large mixing bowl, whisk together the flour, sugar, and baking powder. Set aside.
In a separate bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and eggs until fully combined.
Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix—some lumps are okay. Gently fold in the sprinkles, stirring just enough to distribute them evenly.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter. You can do as many pancakes as can the skillet fit but make sure they are not touching each other.
Stack the pancakes and serve with whipped cream, syrup, extra sprinkles, or powdered sugar.

Notes

Use long, rod-shaped jimmie sprinkles instead of tiny round nonpareils to prevent them from bleeding color into the batter.
For fluffier pancakes, let the batter rest for 5-10 minutes before cooking. This allows the baking soda and buttermilk to react and create bubbles.
Don’t press down on the pancakes while cooking! This will make them dense instead of fluffy.
Low & slow is key! Cooking on medium-low heat ensures even cooking and prevents burning.

Nutrition