Funfettie Pancakes Recipe

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined and aerated.

Mix wet ingredients

In a separate medium bowl or measuring cup, whisk the buttermilk, large egg, melted cooled butter, and vanilla extract until smooth and slightly frothy.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon until mostly combined. The batter should be slightly lumpy — do not overmix or the pancakes will be tough.

Add sprinkles

Fold in 1/3 cup of the rainbow sprinkles gently, just until distributed. Reserve the remaining sprinkles to add to the top of pancakes while cooking so colors remain vibrant and don't bleed into the batter too much.

Rest batter (optional)

Let the batter rest for 5–10 minutes at room temperature to allow leaveners to activate and the batter to thicken slightly. If batter thickens too much, stir in 1–2 tablespoons of milk to loosen.

Preheat griddle or skillet

Heat a large nonstick skillet or griddle over medium heat. When hot, reduce to medium-low (a surface temperature around 350°F / 175°C). Lightly grease the surface with a little butter or neutral oil and wipe with a paper towel to leave a thin coating.

Portion batter

Using a 1/4-cup measuring cup or small ladle, pour batter onto the griddle, leaving 1–2 inches between pancakes. Sprinkle a few reserved rainbow sprinkles onto the tops of the pancakes immediately after pouring so the colors remain visible.

Cook first side

Cook until bubbles form across the surface and edges look set, about 2–3 minutes. If the griddle is too hot the pancakes will brown too quickly; adjust heat so they become golden, not dark.

Flip and finish

Flip pancakes with a thin spatula and cook the second side until golden and cooked through, about 1–2 minutes more. Transfer cooked pancakes to a warm plate or a low oven (200°F / 95°C) while you cook the remaining batter. Re-grease the griddle if needed.

Stack pancakes (2–3 per person) on plates. Top with a generous dollop of whipped cream and a sprinkle of the remaining rainbow sprinkles. Serve with maple syrup on the side and additional butter if desired.

Storage: Leftover pancakes can be cooled completely, layered with parchment paper, and refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. Reheat gently in a toaster oven or microwave until warmed through.