Fluffy buttermilk pancakes flavoured with butter and vanilla and dotted with colourful sprinkles. Funfetti pancakes are a fun breakfast treat the whole family will love.
What are Funfetti Pancakes?
Funfetti, or confetti, pancakes are pancakes that are filled with sprinkles.
Sprinkles may be called jimmies, or hundreds and thousands, depending where you live. They are tiny, colourful sugar bits used to add fun and colour to baked goods, ice cream, or in this case, pancakes.
These pancakes, made from scratch, are fluffy, soft and flavoured with vanilla and butter. The sprinkles throughout make them look like they’ve been tossed in confetti.
The kids love this colourful breakfast treat, but if you don’t want the sprinkles that’s ok too. These traditional buttermilk pancakes are delicious with or without them.
The ingredients you will need are:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Melted butter
- Vanilla extract
If you don’t have buttermilk on hand, you can replace the buttermilk with equal parts milk plus one tablespoon lemon juice.
Pro Tip – If you want these pancakes to have more birthday cake flavour you can add half teaspoon of butter extract.
Making pancake batter
Add the flour, sugar, baking powder, baking soda and salt to a large bowl.
Lightly whisk the eggs, then add the eggs, buttermilk, melted butter and vanilla to the dry ingredients.
Whisk until you have a thick, but pourable batter. The thicker your batter, the thicker your pancakes will be. If you like thin pancakes you can add more buttermilk to thin the batter.
Stir in the sprinkles then let the batter rest for 10 minutes before you start cooking.
How to cook pancakes
Heat an electric griddle or stovetop griddle to medium heat.
You will know the griddle is hot enough when you sprinkle a bit of water on the surface and it sizzles and evaporates right away.
Lightly brush the griddle with butter then pour pancake batter onto the griddle. I like to pour with a measuring cup using a 1/3 cup measure. I find this makes a nice size pancake. How many you can cook at one time will depend on the surface area of your griddle.
Cook until you start to see bubbles on the top of the pancakes and the edges are beginning to set, 5-7 minutes. Then flip and cook and additional 2-3 minutes.
Remove to a platter and serve.
Pro Tip – You can keep the pancakes warm as you are cooking them by placing them on a baking sheet in a 225°F oven and cover with tin foil or a clean tea towel.
You can serve funfetti pancakes just as you would any other pancakes. They are perfect with butter and real maple syrup.
You may also want to try them topped with fresh fruit, such as strawberries or blueberries.
To make them more fun for birthdays I like to serve them with fresh whipped cream and extra sprinkles.
Leftover pancakes can be wrapped in plastic wrap, or placed in a ziplock bag and stored in the fridge or freezer. If you are going to freeze I suggest placing a piece of wax paper between each pancake to prevent sticking and make it easy to pull out one at a time.
In the fridge these should last about 3 days. They will last up to 3 months in the freezer.
You can reheat pancakes in the toaster, oven or air fryer.
To reheat in the oven, place the pancakes on a baking sheet, cover with foil and place in a 350°F oven for about 10 minutes. If you are reheating from frozen they will need an extra 5-10 minutes.
To reheat in the air fryer, preheat the air fryer to 320°F degrees for 5 minutes, then place the pancakes in the basket and heat for 4-5 mintues. From frozen you can increase the temperature to 350°F and heat for 4-5 minutes.
More Breakfast Recipes
More pancake recipes to try:
- 2 Cups all purpose flour
- 1/4 Cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 Cups buttermilk
- 2 Large eggs lightly beaten
- 1 Tbsp vanilla extract
- 1/4 Cup salted butter melted
- 2 Tbsp sprinkles plus more for serving
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Lightly whisk the eggs, then add the eggs, buttermilk, melted butter and vanilla to the dry ingredients.
- Whisk until you have a thick, but pourable batter. If you want thinner pancakes you can add a bit more milk.
- Stir in the sprinkles.
- Let the batter rest for 10 minutes.
- Preheat your electric or stovetop griddle to medium heat. It is ready when you sprinkle a bit of water on the surface and it sizzles and evaporates right away.
- Lightly butter the griddle, then pour the pancake onto the hot surface. I use 1/3 cup measuring cup, but you can make them bigger or smaller as you like.
- Let the pancakes cook for about 5-7 minutes, or until the edges are starting to set and you begin to see bubbles on the surface.
- Flip the pancakes and cook a few mintues more then remove to a serving plate to serve.