Confetti Pancakes

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Pancakes filled with colorful sprinkles perfect for any celebration or occasion.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 151kcal

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.

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.