Homemade Funfetti Pancakes
These irresistible Funfetti Pancakes from scratch make any morning so much more fun! No cake mix is required and these make the best breakfast treat. Loaded with sprinkles and topped with an almond glaze and whipped cream.
Servings: 18 4-inch pancakes
Equipment
Ingredients
Funfetti Pancakes
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter melted, plus more to grease pan
- 2 whole large eggs
- 1 3/4 cups whole or low-fat milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2/3 cup rainbow sprinkles (jimmies)
Vanilla Glaze (optional)
- 1 cup powdered sugar
- 2 tablespoons whole or low-fat milk
- 1 tablespoon unsalted butter melted
- 1/8 teaspoon almond milk
Instructions
- Mix the dry ingredients in a large bowl. Whisk the wet ingredient in a medium bowl and add the wet ingredients to the dry ingredients. Mix until combined, it's ok if the batter is lumpy. Fold in the sprinkles and be sure not to overmix. Let the pancake batter rest for 3 minutes.
- Heat a skillet or griddle on medium heat. Once heated, grease with butter and scoop approximately 1/4 cup of pancake batter into griddle. You may need to use a spoon to form a pancake shape.
- When bubbles start to form on the top of the pancake batter and edges, carefully flip with a spatula and cook until pancakes are golden brown on both sides. The pancakes take about 2 minutes to cook on each side. Transfer the pancakes to a cooling rack until all of the batter is cooked or you can place the pancakes on a baking sheet and leave them in a warmed oven (300 degrees F) until all of the pancakes are cooked to keep warm.
- To make the glaze, in a small bowl, whisk together all of the ingredients until smooth. 5. When ready to serve, transfer the pancakes to a plate and top with glaze, whipped cream, and more sprinkles (optional). Enjoy!
Notes
Recipe Notes:
Refrigerate any leftover pancakes in an airtight container for up to 4-5 days. They store best when they don’t have any pancake toppings on top. To reheat, you can warm the pancakes in an oven at 350 degrees F for a few minutes, in a microwave, or toaster oven. To freeze, let the pancakes cool completely, then wrap each pancake individually with plastic wrap and place in a large heavy-duty ziplock bag. Freeze for up to 3 months. To reheat, place the frozen pancake in a toaster oven or a heated oven.