Funfetti Pancakes Recipe
buttermilks baked and topped with rainbow sprinkles, vanilla ice cream, colorful sauces and whipped cream
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Ingredients
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Pancake batter
Baking & finishing
Method
Pancake batter
- 1
Whisk dry ingredients
In a large bowl combine 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt. Whisk until evenly blended.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup whisk together 1 large egg, 1 1/2 cups buttermilk, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
- 3
Make batter
Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; small lumps are fine. Fold in 1/2 cup rainbow sprinkles gently so they are distributed but not bleeding color into the batter.
- 4
Rest batter (optional)
Let the batter rest 5 minutes at room temperature. This hydrates the flour and yields fluffier pancakes.
Cooking & assembly
- 5
Heat griddle or skillet
Preheat a nonstick skillet or griddle over medium heat (about 350°F/175°C). Lightly grease with 1–2 tablespoons unsalted butter or neutral oil, wiping with a paper towel so surface is evenly coated and not pooling.
- 6
Cook pancakes
For each pancake, pour about 1/3 cup batter onto the hot surface, leaving space between pancakes. Cook until bubbles form on the surface and edges set, about 2–3 minutes. Flip and cook until the underside is golden and center is set, another 1–2 minutes. Repeat, adding more butter or oil if needed, to make 8–10 pancakes total (depending on size). Keep finished pancakes warm on a sheet pan in a low oven (200°F/95°C) if making ahead.
- 7
Stack and bake finish (optional baked step)
If you want a warm 'baked' finish: arrange 2–3 pancakes stacked on a small baking sheet, sprinkle a few extra sprinkles between layers and on top, and place in a preheated 300°F (150°C) oven for 5–8 minutes to meld flavors and warm through.
- 8
Plate and top
Place 2–3 pancakes per serving on plates. Top each stack with 1 scoop vanilla ice cream. Drizzle about 1–2 tablespoons rainbow sauce over the ice cream and pancakes. Add additional colorful sauces (strawberry or chocolate) if desired, using 1–2 tablespoons each for decorative streaks.
- 9
Finish with whipped cream and sprinkles
Add about 1/4 cup whipped cream (or divided servings totaling 1/2 cup across plates) to each stack. Sprinkle an additional 1–2 tablespoons rainbow sprinkles over the top and lightly dust with 1 teaspoon powdered sugar if using.
- 10
Serve
Serve immediately while pancakes and ice cream are warm/cold together. Provide extra syrup and sprinkles on the side for guests to add.