Funfetti Pancakes Recipe
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5.0
3 reviews
Excellent
Funfetti Pancakes Recipe
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Funfetti Pancakes are quick and easy to make for a special birthday breakfast.
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Ingredients
For the Pancakes:
- 1¾ cups all-purpose flour (210g)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1¾ cups buttermilk (360mL)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- ¼ cup butter melted and cooled (56g)
- ⅓ cup rainbow jimmy sprinkles plus more to serve
For the Icing:
- 1½ cups powdered sugar (180g)
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch salt
- Whipped Cream optional
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Instructions
For the Pancakes:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl whisk together the buttermilk, eggs, vanilla, and almond extract, if using.
- Pour the buttermilk mixture into the flour mixture. Add the butter then fold together to make a lumpy batter. Add the sprinkles and stir gently to combine. Let the batter rest while heating the skillet.
- Heat a large nonstick skillet or griddle over medium-high heat. Once hot, coat it with 1 additional teaspoon of melted butter. Working in batches, add ¼ to ⅓ cup of batter to the pan for each pancake, leaving space in between.
- Reduce the heat to medium and cook for 3 to 4 minutes until golden on the bottom and bubbles start to appear on the top. Flip over and cook for 1 to 2 more minutes or until golden brown.
- Repeat with the remaining pancake batter, adjusting the heat higher or lower as needed. (The pancakes can brown more quickly in subsequent batches.)
For the Vanilla Icing:
- In a medium bowl, whisk together the powdered sugar, milk, vanilla, and salt until very smooth.
- Serve the pancakes drizzled with some icing and topped with whipped cream, if you like.
Notes
- Weigh the flour. Adding too much flour is a common mistake that yields dry funfetti pancakes. Weigh the flour with a scale if you have one. If not, fluff your flour, then spoon it into your measuring cup and level it off with a knife.
- Don’t have buttermilk? You can substitute whole milk instead, but the pancakes won’t be quite as fluffy. Since regular milk is thinner than buttermilk, start with 1½ cups (360mL). Add the remaining ¼ cup of milk incrementally until the batter reaches your desired consistency. Or, make homemade buttermilk with whole milk and lemon juice!
- Leave room between each pancake. This is important so there’s enough space to flip them easily. If you overcrowd the skillet, the pancakes can either spread and touch, or you can smash them while trying to flip another pancake.
- Keep funfetti pancakes warm in the oven. To keep them warm while you cook each batch, place a wire rack on a baking sheet in the oven at 200°F and add the cooked funfetti pancakes to the rack in a single layer as you make them. The wire rack will help air circulate underneath so they don’t trap steam and become soggy.
- To store leftover pancakes, place room temperature funfetti pancakes in an airtight container. Refrigerate them for 4 to 5 days.
Nutrition Information
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Calories
223kcal
(11%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
45mg
(15%)
Sodium
343mg
(14%)
Potassium
86mg
(2%)
Fiber
0.5g
(2%)
Sugar
23g
(46%)
Vitamin A
227IU
(5%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 45mg | 15% |
| Sodium | 343mg | 14% |
| Potassium | 86mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 23g | 46% |
| Vitamin A | 227IU | 5% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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