Funfetti Pancakes
User Reviews
5
Funfetti Pancakes
Description
This recipe produces pancakes with a tender crumb and a pleasant, delicate sweetness. Dry ingredients including flour, baking powder and soda, salt, and sugar provide rise and structure, while wet ingredients introduce richness through butter and eggs, plus smoothness from milk. The addition of vanilla and almond extracts contributes subtle complexity to the flavor base. Rainbow sprinkles are folded in last to distribute colorful bursts that melt slightly when cooking but maintain their visual appeal.
Cooking on a greased skillet heated to medium, pancakes form bubbles on the surface before flipping, ensuring they cook through evenly and develop a golden brown color on both sides. The accompanying glaze made from powdered sugar, milk, almond extract, and melted butter offers a mild, sweet drizzle that complements the sprinkles without overpowering.
Serve these pancakes stacked and topped with extra sprinkles or whipped cream if desired. They make a festive addition for special breakfasts or celebrations.
Ingredients
Pancakes:
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt fine sea salt
- 1/4 cup sugar
- 3 tablespoons butter , melted + more to grease pan
- 2 egg large
- 1 3/4 cups milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2/3 cup Rainbow sprinkles
Pancake Glaze:
- 1 cup powdered sugar
- 2 tablspoons milk
- 1/8 teaspoon almond extract or vanilla extract
- 1 tablespoon butter , melted
Suggested Toppings:
- Whipped Cream
- Rainbow sprinkles
Instructions
Pancakes:
- Whisk or sift together the flour, baking powder, baking soda, salt and sugar in a large mixing bowl. Set aside.
- Whisk together the butter, eggs, milk and extracts until blended.
- Add the wet ingredients to the dry ingredients until just mixed, resist overmixing, the batter may be lumpy. Fold in the sprinkles. Let the pancake batter rest for 3 minutes.
- Heat a skillet or griddle (350°F) 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, carefully flip with a spatula and cook until pancakes are golden brown on both sides, approximately 2 minutes.
- 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°F) until all of the pancakes are cooked to keep warm.
Vanilla Glaze:
- To make the glaze, in a small bowl, whisk together the powdered sugar, milk, extract and butter until smooth.
- When ready to serve, transfer the pancakes to a serving plate and top with the glaze, whipped cream, and more sprinkles or any toppings of your choice.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 214-inch pancakes
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 100mg | 4% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 122IU | 2% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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