These Confetti Pancakes make every day a bit more special. Light and fluffy pancakes decorated with plenty of colorful sprinkles. Top with a dollop of whipped cream and a few more sprinkles for a perfect presentation.
At a Glance: Fun way to celebrate a special occasion for breakfast • Makes 12 4-inch pancakes • Adjust the color of the sprinkles to match any holiday or occasion • Loved by kids of all ages.
Rainbow sprinkle pancakes (Funfetti pancakes)
When my kids were growing up, they loved pancakes for breakfast. I think they could have eaten them everyday! These confetti pancakes take pancakes to the next level. They are perfect for celebrating birthdays, holidays, or any day that needs special recognition.
The rainbow sprinkles make these so fun, but you could also use any color to tailor a celebration. Use red and green for Christmas, red and pink for Valentine's day, or the color of your favorite sports team.
I usually like my pancakes with maple syrup, but I think these are perfect with a dollop of whipped cream! Why not? We are celebrating after all!
Key ingredients
- Rainbow Sprinkles - Choose multi-colored sprinkles or pick your favorite color to match a holiday, a theme, or your favorite sports team.
- Flour - Use all-purpose flour.
- Milk - Any type of milk can be used. I typically use whole milk.
- Sugar - I use 2 tablespoons of sugar in this recipe. With the added sprinkles, the pancakes are on the sweet side. You can reduce the sugar by half if you don't want them overly sweet.
- Butter - Use regular, salted butter.
Making confetti pancakes
- Whisk eggs together in a bowl until frothy.
- Stir in milk, sugar, and melted butter.
- Combine flour, baking powder, and salt in a bowl. Add to the egg mixture and mix together gently with a spatula or large spoon.
- Add sprinkles
- Mix together.
- Heat a skillet over medium-low heat. Once warm, add butter or oil to pan.
- Scoop batter onto the skillet.
- Cooke for 2-3 minutes on each side until the pancakes are fully cooked.
- Serve pancakes right away, or place them on a baking rack.
Recipe tips
- Don't overmix the batter - Stir just until the dry ingredients are moistened. A few lumps are okay.
- Use a scoop or measuring cup for evenly sized pancakes. For these pancakes, I used a #16 cookie scoop, which holds about ¼ cup of batter.
- Preheat the pan - Your skillet or griddle should be hot before adding the batter. Test by adding a drop of water to the pan. If the water skitters away and evaporates quickly, the pan is ready. If the pan is smoking, it is too hot.
- Adjust the heat while cooking - I often need to adjust my burner while cooking pancakes. If the pancakes are browning too quickly and the center isn't fully cooked, reduce your heat slightly.
- Flip when bubbles form - Wait until you see bubbles on the surface of the pancake before flipping.
- Only flip once - Pancakes are best when they are flipped just once.
- Serve hot - Or keep them warm by placing them on a baking rack over a baking sheet and then placing them in a 200°F oven.
Frequently asked questions
Try to uses jimmies, the long, rod-shaped sprinkles for pancakes. They hold their shape and color during cooking.
Add the sprinkles just before you're ready to cook your pancakes. Don't overmix the batter. Stir just until the sprinkles are mixed in.
Serving suggestions
More delicious pancake recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious breakfast recipes!
Confetti Pancakes
Equipment
- Whisk
Ingredients
- 2 eggs
- 1 cup milk
- 3 tablespoons salted butter (melted)
- 2 tablespoons sugar
- 1 ½ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup rainbow sprinkles
Instructions
- Whisk eggs together in a bowl until frothy.2 eggs
- Stir in milk, sugar, and melted butter.1 cup milk, 3 tablespoons salted butter, 2 tablespoons sugar
- Combine flour, baking powder, and salt in a bowl. Add to the egg mixture and mix together gently with a spatula or large spoon.
- Allow batter to rest for 5 minutes. This allows the flour to fully hydrate, which makes fluffier pancakes.
- Fold in sprinkles.
- Preheat skillet over medium-low heat. When hot, grease pan with butter or nonstick spray.
- Scoop batter onto pan and cook for 2-3 minutes per side. Small bubbles will begin to form on the to of the uncooked pancake, which indicates it's time to flip.
- Serve pancakes hot, topped with whipped cream, powdered sugar, or syrup.
Notes
- Sugar - The sprinkles add extra sweetness to the pancakes. You can reduce the amount of sugar by half if you'd prefer a slightly less sweet pancake.
- Don't overmix the batter - Stir just until the dry ingredients are moistened. A few lumps are okay.
- Use a scoop or measuring cup for evenly sized pancakes. For these pancakes, I used a #16 cookie scoop, which holds about ¼ cup of batter.
- Preheat the pan - Your skillet or griddle should be hot before adding the batter. Test by adding a drop of water to the pan. If the water skitters away and evaporates quickly, the pan is ready. If the pan is smoking, it is too hot.
- Adjust the heat while cooking - I often need to adjust my burner while cooking pancakes. If the pancakes are browning too quickly and the center isn't fully cooked, reduce your heat slightly.
- Flip when bubbles form - Wait until you see bubbles on the surface of the pancake before flipping.
- Only flip once - Pancakes are best when they are flipped just once.
- Serve hot - Or keep them warm by placing them on a baking rack over a baking sheet and then placing them in a 200°F oven.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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