5 from 16 votes
Funfetti Pancakes
Funfetti Pancakes combine classic pancake batter with rainbow sprinkles folded in, creating colorful spots throughout fluffy pancakes. The batter is prepared with flour, leavening agents, sugar, eggs, milk, butter, and vanilla and almond extracts for flavor depth. A simple powdered sugar glaze with almond extract adds a sweet finish. These pancakes have a soft texture with occasional crispy edges and a lightly sweetened flavor suitable for breakfast or brunch.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
21
4-inch pancakes
Calories:
130 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 21 4-inch pancakes
Amount Per Serving
Calories 130
% 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.