Funfetti pancakes are the perfect breakfast for any special occasion. For birthdays or holidays, these fun pancakes are colorful, sweet, and an easy twist on the classic. They don’t take any extra effort and are so tasty!
Pancakes are one of my family’s favorite breakfasts. I love them too because they are quick and easy, and keep you full until lunch. They other reason I love them so much is because you can make so many different kinds of pancakes! I never get tired of them. If you love pancakes too, you have to try these super fluffy Grandma’s Pancakes, these refreshing Lemon Pancakes, and the Best Buttermilk Pancakes I’ve ever had.
Take all the fun of a birthday cake and put it into these funfetti pancakes! They are the perfect breakfast for your kids birthday, and they taste absolutely amazing. I seriously can’t explain how much my kids LOVED these pancakes. They are perfect with buttermilk syrup, maple syrup, or a simple glaze that I share the recipe for here.
Growing up my kids always asked me for chocolate chip pancakes for their birthday breakfast. That or cinnamon rolls! I usually made the pancakes because honestly they are a lot less work. I am so in love with this funfetti pancake recipe because it’s just as easy as regular pancakes but so much more fun. Funfetti pancakes are perfect for any occasion, and you don’t have to eat them for just breakfast!
Other than a box of cake mix, you just need regular pancake ingredients! Funfetti pancakes use a cake mix along with flour to add the taste and look of a funfetti cake. I’m serious when I say everyone who tried these asked me for the recipe! You can find the measurements below in the recipe card.
- All-Purpose Flour: Whatever flour you have in your pantry already will work. All-purpose is the easiest to work with.
- White or Funfetti Cake Mix: Either cake box will work great! I like to use funfetti cake mix and then add extra sprinkles for more color.
- Baking Powder: This helps the pancakes puff up and get fluffy.
- Baking Soda: Baking soda works with baking powder to help the pancakes rise.
- Salt: I like to add salt to my pancakes to bring out the flavor in the ingredients and to help balance out the sweetness.
- Rainbow Jimmy or Confetti Sprinkles: Extra rainbow sprinkles add a little more sweetness and more fun colors.
- Butter: I use unsalted butter, and you will melt it for this recipe.
- Buttermilk: If you don’t have buttermilk on hand, you can make some at home with milk and lemon juice or vinegar.
- Milk: I like to add regular milk too. I prefer whole milk, but whatever you have will work.
- Eggs: Eggs help everything come together and stay the right texture. I use large grade A eggs in my recipes.
- Vanilla Extract: I like the extra flavor that vanilla extract adds. It also helps to bring out all of the other delicious flavors.
How to Make Funfetti Pancakes
These funfetti pancakes are the perfect birthday breakfast! They are full of color and flavor, and go great with your favorite toppings. The best part about this pancake recipe is that they are just as easy as regular pancakes. I love them because they look so fun and festive without any extra work! Fire up the griddle and make a fun and colorful stack of pancakes!
- Whisk: In a large bowl whisk together the flour, cake mix, baking powder, baking soda, salt, and sprinkles.
- Add Wet to Dry: In a medium bowl whisk together the melted butter, buttermilk, milk, eggs and vanilla extract. Then add the wet ingredients to the dry ingredients and mix until mostly combined but still lumpy.
- Cook: Heat a lightly oiled skillet to medium heat. Then add the batter to the skillet using ⅓ cup of pancake batter at a time. Cook for about 2 minutes on either side, until lightly golden brown. The first side will bubble slightly when ready to flip.
- Enjoy: Remove to a plate and then either keep warm or serve immediately. Top with the glaze when serving.
- Combine: In a medium bowl combine the powdered sugar, butter, half & half, vanilla, and almond extract until combined. Serve on top of the pancakes.
Tips for Making Funfetti Pancakes
These funfetti pancakes are super simple and easy to make. I do have a few tips to share with you so that they turn out perfectly! I would say the biggest tip to follow is the first one. Don’t be tempted to get rid of all the lumps. You are going to love the taste and texture of these fun pancakes!
- Mixing the Batter: Don’t overmix the batter. Only mix the batter until just barely combined and still lumpy. If you mix until there are no lumps your batter, then there will be too much gluten development and your pancakes will spread too much and be chewy and rubbery instead of fluffy and tender.
- Homemade Buttermilk: No buttermilk? No problem! Make your own buttermilk using this quick buttermilk recipe. All you need is milk and some lemon juice or vinegar!
- About the Sprinkles: Use the right sprinkles. Only use jimmies or confetti sprinkles for this recipe. Nonpareil sprinkles (the tiny round rainbow ones) will bleed and turn your batter gray instead of rainbow.
These funfetti pancakes are seriously turning into one of my favorite recipes because they are a great make ahead batter! You can make the batter ahead of time and the cook really well when the batter is chilled anyways. Here is how to store your leftovers, or your premade batter.
- Storing Batter in the Refrigerator: Pancake batter can be stored in an airtight container in the fridge for up to 3 days, but there is a chance the sprinkles will bleed color into the batter the longer it sits.
- Storing Cooked Pancakes in the Refrigerator: Cooked pancakes can be stored in an airtight container or a ziplock bag in the fridge for up to 5 days. Reheat in the microwave for 20-30 seconds.
- 2 cups all-purpose flour
- ⅓ cup white or funfetti cake mix
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 pinch salt
- ½ cup rainbow jimmy or confetti sprinkles
- 3 tablespoons butter melted and cooled
- 1 ½ cup buttermilk
- ¾ cup milk
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons salted butter softened
- 2 tablespoons half & half
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract optional
In a large bowl whisk together the flour, cake mix, baking powder, baking soda, salt, and sprinkles.
In a medium bowl whisk together the melted butter, buttermilk, milk, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and mix until mostly combined but still lumpy.
Heat a lightly oiled skillet to medium heat. Add the batter to the skillet using ⅓ cup of pancake batter at a time. Cook for about 2 minutes on either side, until lightly golden brown. The first side will bubble slightly when ready to flip.
Remove to a plate and either keep warm or serve immediately. Top with the glaze when serving.
In a medium bowl combine the powdered sugar, butter, half & half, vanilla, and almond extract until combined. Serve on top of the pancakes.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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