Funfetti Pancakes Made Easy
Fluffy buttermilk pancakes dotted with colorful sprinkles for instant celebration vibes. Simple batter, big weekend energy.
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Servings:
Ingredients
Main Ingredients
- 1.33 cup all-purpose flour
- 2.5 tbsp granulated sugar
- 2.25 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine salt
- 1.2 cup buttermilk shake well
- 1 large egg room temperature if possible
- 1.25 tsp pure vanilla extract
- 2.75 tbsp unsalted butter, melted let it cool slightly
- 0.3 cup rainbow sprinkles (jimmies) avoid nonpareils to prevent color bleed
- 1 tbsp vegetable oil for greasing the pan
Instructions
Preparation Steps
- Warm a nonstick skillet or griddle over medium heat and lightly grease with oil.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk buttermilk, egg, and vanilla. Slowly whisk in the melted butter.
- Pour the wet mixture into the dry ingredients and stir just until a few streaks of flour remain.
- Fold in the sprinkles gently to keep colors from bleeding.
- Scoop about 1/4 cup batter per pancake onto the hot surface. Cook until edges set and bubbles form, 2–3 minutes.
- Flip and cook until golden and cooked through, 1–2 minutes more. Repeat with remaining batter.
- Serve warm with maple syrup and extra sprinkles if you like.
Notes
Try lemon-vanilla: add 1 tsp lemon zest to the batter and finish with a squeeze of lemon over the stack. No buttermilk? Use 1 cup milk plus 2 tbsp plain yogurt. Leftovers freeze well—cool completely, then freeze in a single layer and reheat in a toaster.
This recipe is an original creation inspired by classic Funfetti Pancakes Made Easy flavors. All ingredient ratios and instructions are independently developed.