Funfetti Pancakes

Stack of pancakes topped with whipped cream and rainbow sprinkles.

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 20

Resting Time: 10

Servings:

Calories: 201kcal

Author: Deanna

Fluffy buttermilk pancakes flavoured with butter and vanilla and dotted with colourful sprinkles.

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Ingredients

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

Instructions

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.

Notes

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.

If you don't have buttermilk you can replace with an equal part milk and add 1 tablespoon of lemon juice.

Nutrition