Funfetti Pancakes
Indulge in the ultimate breakfast treat with Funfetti Pancakes. These fluffy, colorful pancakes are perfect for any occasion, bringing joy and sweetness to your morning. Easy to make and customizable, they’ll become your new go-to for a delightful brunch. Make them tonight for an unforgettable breakfast experience!
Equipment
- Frying Pan
- Whisk
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 ½ cup Flour
- 1 Tbsp Baking Powder
- 2 Tbsp Sugar
- ¾ tsp Salt
- 1 pc Egg
- 1 ¼ cup Milk
- 2 Tbsp Butter (melted)
- 1 tsp Vanilla
- ¼ cup Sprinkles
- 1 cup Powdered Sugar
- 2 Tbsp Milk
- 1 tsp Vanilla
- 2 Tbsp Butter (melted) slightly cooled
Instructions
- In a mixing bowl, combine powdered sugar, milk, vanilla, and melted butter. Whisk until combined and no lumps remain. Set aside.
- In another bowl, sift together the dry ingredients: flour, baking powder, sugar, and salt.
- In a separate bowl, beat the egg until light and fluffy. Add in 1 cup of milk, melted butter, and vanilla. Stir until just mixed.
- Gently fold the wet ingredients into the dry ingredients. Mix until moistened.
- Add the sprinkles and gently fold them in.
- Heat a griddle and lightly grease it. Pour about 1/4 cup of batter onto the griddle for each pancake.
- Flip the pancakes once bubbles form on the surface. Cook until the other side is golden brown.
- Serve the pancakes stacked high, drizzled with frosting.
- Top with whipped cream and additional sprinkles for extra flair.
Notes
- Tip 1: For the best pancakes, don’t overmix the batter. Mix the dry and wet ingredients separately first. When you combine them, stir just until the flour mixture is absorbed into the wet ingredients. It’s okay if there are a few lumps!
- Tip 2: I love the multicolored sprinkles for birthdays but use any color or combination of colors that you like!
- Tip 3: To make pancakes that are all the same size, scoop the batter with a measuring cup. I think ¼ cup of batter makes a perfect-sized pancake.
- Tip 4: If you cook them in batches, keep the cooked ones on a baking sheet in a warm oven while you finish the rest. That way, they’re all warm when you serve them.