These funfetti pancakes are easy, fluffy pancakes filled with funfetti colors and perfect for birthday breakfast.
They are easy to make in less than 20 minutes for a quick party breakfast.
My daughter is turning ten, and she will have a sleepover party. As a result, she’s asking for a breakfast birthday celebration and birthday pancakes instead of a regular birthday cake.
That’s why I made a batch of fluffy funfetti pancakes. They are adorable, packed with vibrant rainbow colors, and so easy to make to feed many kids in the morning.
How To Make Funfetti Pancakes
It’s super easy to make funfetti pancakes for breakfast.
All you need to make these beautiful pancake stacks in the morning are:
- All-Purpose Flour or white spelt flour
- Sugar or any crystal sweetener you love. Unrefined cane sugar also works well. Avoid sweeteners with a dark color, or the pancakes won’t look as beautiful.
- Baking Powder
- Baking Soda
- Melted Unsalted Butter or avocado oil, or vegetable oil with a light color
- Large Eggs
- Lemon Juice or apple cider vinegar
- Funfetti Sprinkles
- Vanilla Extract
In a large bowl, whisk the flour, sugar, baking soda, baking powder powder, and salt until evenly combined.
Next, make a well in the center of the dry ingredients and add the beaten eggs, milk, melted butter, vanilla extract, and lemon juice.
Whisk until the batter is light and smooth with no lumps of flour.
Finally, just before cooking the pancake batter, fold in the sprinkles and stir until combined.
Don’t over-stir the sprinkles in the batter; they lose their color, and the pancake batter changes color.
Warm a pancake skillet over medium heat. Grease the surface with butter or cooking spray oil.
Then scoop out 1/4 cup of pancake batter onto the hot griddle. Don’t add more batter, or the pancake will get very large.
Cook the pancakes until the sides dry out and golden brown. It takes 2 to 3 minutes.
Then, slide a spatula or flat tool under the pancake and flip it to the other side. Keep cooking over medium heat until fluffy and cooked through. It takes about 1 or 2 extra minutes.
Store the cooked pancakes on a cooling rack while cooking the remaining batter.
These funfetti pancakes are the best birthday pancakes for kids. But, of course, the best way to serve these is in a stack of 3 or 4 pancakes, then add a lovely royal icing.
I used my royal icing without meringue powder made with milk, powdered sugar, and vanilla extract.
Then, I add more sprinkles on top of the stack because it has to be pretty for a birthday!
However, you can also serve the pancakes with more classic toppings like:
- Dollop of yogurt
- Nut butter
- Maple syrup
- Whipped cream
You can store leftover pancakes in a sealed glass container in the fridge for 3 to 4 days. Or, you can freeze pancakes for later.
Place the cooked funfetti pancakes in ziplock bags and freeze them for up to one month.
Thaw the pancakes in the fridge the day before and rewarm them in a warm pan over low-medium heat.
If you have some food allergies and still want to make this recipe I listed some options below.
- Dairy-Free – Replace the milk with any plant-based milk you love, like almond milk, soy milk, or oat milk. Then, swap the melted butter for melted margarine or light-color vegetable oil like avocado oil or canola oil.
- Egg-Free – You can swap the eggs for 1/3 cup of mashed banana or unsweetened applesauce or two store-bought egg replacers.
- Vegan – Use both options listed above. Check that the E-codes of the colors on the funfetti sprinkles packaging are all cruelty-free.
- Gluten-Free – I am sure an all-purpose gluten-free flour blend would work well in this pancake recipe. Use the same amount as all-purpose flour. Then, ensure the baking powder and funfetti sprinkles are wheat-free.
- Sugar-Free – You can swap the sugar for a sugar-free crystal sweetener like allulose and use sugar-free sprinkles.
If you like, stir some fruits or other ingredients in the batter to make fun birthday pancakes.
Stir in 1/2 cup of some of the below:
- Berries like blueberries, raspberries, or strawberry pieces.
- Chocolate Chips – White chocolate chips match well the color of the sprinkles.
- Shredded Coconut
- Chopped Nuts like almonds, pecans, or hazelnuts.
Frequently Asked Questions
Below are my answers to your most common questions about these pancake recipes.
Why Is My Batter Dark?
If you stir the funfetti in the pancake batter for too long, they release their color.
Since the rainbow sprinkle colors turn brown when mixed, it darkens the batter.
The trick to keeping the batter light in color, with lovely pieces of vibrant funfetti, is to only stir the funfetti into the batter a few times.
Can I Swap Baking Powder For Baking Soda?
You need a mix of both to make ultra-fluffy pancakes.
You can skip the baking soda or add more baking powder instead.
Have you tried these birthday cake pancakes? Share a comment or review below to connect with me.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined.
- Make a well in the center of the dry ingredients and add beaten eggs, milk, melted butter, vanilla extract, and lemon juice.
- Whisk until the batter is smooth and slightly thick.
- Fold in sprinkles and stir until just combined – don't over-stir or it color change the batter.
- Warm a pancake griddle over medium heat. Scoop out 3-4 tablespoons of batter and cook it for 3-4 minutes.
- When the sides of the pancakes dry out, flip them and cook until golden brown for about 1 or 2 extra minutes.
- Repeat until no more pancake batter is left.
- Serve as a birthday pancake stack with whipped cream or royal icing.
- Store leftovers in the fridge for up to 4 days in an airtight container.