Funfetti Pancakes (Birthday Cake Pancakes)
User Reviews
4.3
Funfetti Pancakes (Birthday Cake Pancakes)
Description
These Funfetti Pancakes use a batter made from flour, sugar, baking agents, and vanilla-almond extracts, combined with rainbow sprinkles added to the dry mix. After resting briefly, the batter is cooked on a greased griddle to create silver dollar-sized pancakes with a soft crumb and pleasant pop of sprinkles in each bite. The vanilla icing, made from powdered sugar, milk, and vanilla extract, serves as a sweet complement to the pancakes.
The sprinkles can be customized for various holidays or celebrations by choosing colors that match the occasion, such as red and green for Christmas or red and pink for Valentine’s Day. Serving the pancakes with whipped cream and additional sprinkles makes them suitable for festive breakfasts or brunches celebrating birthdays or other special events.
The recipe quantity yields approximately 26 small pancakes, but size can be adjusted as desired. The batter resting step helps improve texture by allowing the flour to hydrate. The choice of standard rainbow sprinkles (not nonpareils) ensures the sprinkles hold up in the batter without bleeding colors excessively.
Ingredients
Pancakes
- 2 cups all-purpose flour 240g
- 3 tablespoons granulated sugar 38g
- 2 teaspoons baking powder 12g
- ½ teaspoon baking soda 4g
- ½ teaspoon kosher salt 3g
- ¾ cup Rainbow sprinkles not nonpareils
- 1 ⅔ cups milk
- 2 egg ~100g
- 1 teaspoon vanilla extract 6g, pure
- ½ teaspoon almond extract 3g, pure
- 2 tablespoons vegetable oil avocado, vegetable or canola oil all work (30g, flavorless
Vanilla Icing
- 1 cup powdered sugar 114g
- 2 tablespoons milk
- 1 tablespoon vanilla extract 18g, pure
- salt kosher salt; a pinch
Garnishes
- extra sprinkles
- Whipped Cream homemade
- vanilla icing recipe above
Instructions
Make the Pancakes
- In a large bowl, measure out the flour, sugar, baking powder, baking soda, salt and sprinkles. Whisk together until incorporated.
- In a small bowl, whisk together the milk, eggs, vanilla extract, almond extract and oil. Whisk together with a fork until combined — you want to ensure that the egg is completely incorporated.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture and rise of the pancakes.
- Set aside the batter, and let it rest for 5-10 minutes.
- While the batter rests, heat a griddle or nonstick skillet over medium heat. We want the griddle to be hot, but not scorching hot.
- Grease the pan lightly with butter or cooking spray.
- Dollop the pancakes onto the preheated skillet when ready. I like to use a cookie scoop to measure my pancakes out into 1.5-tablespoon silver dollar sized ones, but you can use a larger measuring scoop if you’d rather larger pancakes.
- When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.
Make the glaze
- Combine the powdered sugar, milk and vanilla extract in a food processor. Add a pinch of salt, too.
- Blend until smooth.
- Make a stack of pancakes, and serve with the vanilla glaze, whipped cream and extra sprinkles.
Notes
- Measured flour by weight provides consistent results; fluff and spoon flour before measuring to avoid packing.
- This recipe yields about 26 small (2 tablespoon) pancakes, with quantity varying if larger or smaller pancakes are made.
- Sprinkle colors can be customized for holidays or celebrations to match themes like Christmas, Valentine’s Day, or national holidays.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26pancakes
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 109kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 16mg | 5% |
| Sodium | 109mg | 5% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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