New Funfetti Pancakes Recipe

Mix dry ingredients

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

Combine wet ingredients

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

Make batter

Create a well in the dry ingredients and pour in the wet mixture. Gently fold until just combined; small lumps are okay. Avoid over-mixing to keep pancakes tender.

Add sprinkles

Fold in the 1/2 cup rainbow sprinkles quickly and gently—do not overwork the batter to prevent the sprinkles from bleeding too much color.

Rest batter

Let the batter rest 5 to 10 minutes at room temperature while you heat the griddle to allow the leavening to activate and the batter to hydrate.

Heat a nonstick griddle or large skillet over medium heat until a drop of water sizzles and evaporates (about 325–350°F / 160–175°C). Lightly brush with oil or melted butter.

For each pancake, pour about 1/4 cup batter onto the griddle, leaving space between pancakes. Cook until bubbles form across the surface and edges look set, about 2 to 3 minutes.

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

Stack 3 pancakes per serving on plates. If you prefer a bigger stack, use 4 pancakes. Fan or slightly offset each pancake for an attractive stack.

Place 1–2 scoops of vanilla ice cream on top of each pancake stack while the pancakes are still slightly warm so the ice cream softens a bit.

Drizzle the warmed strawberry sauce, blue sauce, and mango/yellow sauce in small amounts over the ice cream and pancakes to create a colorful, streaked look. Use about 1 tablespoon of each sauce per stack, or adjust to taste.

Pipe or dollop whipped cream onto the top of the ice cream and pancakes (about 2–3 tablespoons per stack).

Sprinkle the extra rainbow sprinkles over the whipped cream and around the plate for decoration. Lightly dust with confectioners' sugar if desired.

Serve immediately so the ice cream contrasts with the warm pancakes. Provide small spoons for the sauces if guests want extra.

If you want colorful sauces but don't have pre-made ones: gently warm 3–4 tablespoons of jam (strawberry, blueberry, apricot) with 1 teaspoon water in a small saucepan until pourable. For a smooth finish, strain seeds if needed.

To prevent sprinkles from bleeding too much, use 'jimmies' style sprinkles and fold them in at the last moment. For a more dramatic rainbow look, reserve some sprinkles to scatter on top only.

Make batter up to 4 hours ahead and store covered in the refrigerator; bring to room temperature and stir gently before cooking.