Funfetti Pancakes

Why You’ll Love This Recipe

I love this recipe because it’s cheerful, easy to make, and guaranteed to brighten any morning. The pancakes are soft and fluffy with just the right amount of sweetness, and the colorful sprinkles make them irresistible to both kids and adults. They’re perfect for birthdays, brunches, or even breakfast-for-dinner nights. The quick vanilla glaze adds a touch of indulgence without being too heavy—just the right finishing touch for a fun, festive stack.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pancakes:
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon fine sea salt
1/4 cup sugar
3 tablespoons butter, melted (plus more for greasing the pan)
2 large eggs
1 3/4 cups milk
1 teaspoon vanilla extract
1 teaspoon almond extract
2/3 cup rainbow sprinkles

Pancake Glaze:
1 cup powdered sugar
2 tablespoons milk
1/8 teaspoon almond or vanilla extract
1 tablespoon butter, melted

Suggested Toppings:
Whipped cream
Rainbow sprinkles

Directions

Pancakes

I begin by whisking or sifting together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. This helps ensure the dry ingredients are well combined and airy for fluffier pancakes.

In a separate bowl, I whisk together the melted butter, eggs, milk, vanilla, and almond extract until smooth. Then, I pour the wet mixture into the dry ingredients and gently whisk until just combined. I’m careful not to overmix—lumpy batter makes tender pancakes.

Next, I fold in the rainbow sprinkles, then let the batter rest for about 3 minutes. This step helps the gluten relax, resulting in light, fluffy pancakes.

I heat a griddle or skillet over medium heat (around 350°F) and lightly grease it with butter. Once hot, I scoop about 1/4 cup of batter per pancake onto the griddle, spreading slightly if needed.

When small bubbles begin forming on the surface, I carefully flip each pancake with a spatula and cook the other side for another 1–2 minutes until golden brown.

As each batch finishes, I place the pancakes on a cooling rack or a baking sheet in a warm oven (300°F) to keep them warm until I’m ready to serve.

Vanilla Glaze

To make the glaze, I whisk together powdered sugar, milk, melted butter, and almond or vanilla extract in a small bowl until smooth and glossy.

When serving, I stack the pancakes on a plate, drizzle them generously with glaze, top with whipped cream, and finish with extra sprinkles for that perfect festive touch.

Servings and Timing

This recipe makes about 21 pancakes (4 inches each) and takes roughly 25 minutes total—10 minutes of prep and 15 minutes of cooking. It’s perfect for feeding a crowd or creating a fun weekend breakfast that feels extra special.

Variations

Sometimes I like to change up this recipe by using chocolate sprinkles for a fun twist or adding mini chocolate chips for an extra treat. For a fruity version, I fold in blueberries or strawberries instead of sprinkles. Around holidays, I switch up the sprinkle colors—red and green for Christmas, pastels for Easter, or pink and white for Valentine’s Day. I’ve also swapped the glaze for maple syrup or a drizzle of melted white chocolate when I want something different.

Storage/Reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the microwave for about 20 seconds or pop them in a toaster for a slightly crisp edge. They also freeze beautifully—I layer them with parchment paper, store in a freezer-safe bag, and reheat straight from frozen for quick, cheerful breakfasts anytime.

FAQs

Can I make the batter ahead of time?

Yes, I can mix the dry and wet ingredients separately ahead of time and combine them just before cooking.

Can I skip the almond extract?

Definitely. The vanilla alone gives plenty of flavor if I prefer to keep it simple.

What kind of sprinkles work best?

I use nonpareils or jimmies—they hold their color and don’t melt into the batter.

Can I make these dairy-free?

Yes, I use dairy-free milk and butter alternatives without any issue.

How do I get fluffy pancakes?

Avoid overmixing the batter and make sure the griddle is hot before cooking.

Can I use whole wheat flour?

Yes, though the texture will be a little denser. I sometimes mix half whole wheat and half all-purpose flour.

Can I make mini pancakes?

Yes! I use a tablespoon of batter for bite-sized pancakes—great for kids or parties.

Can I freeze them?

Absolutely. I freeze them in layers separated by parchment paper for easy reheating.

What can I serve them with?

They’re amazing with fresh fruit, whipped cream, or even a scoop of vanilla yogurt.

Can I make them without glaze?

Yes, I often serve them with maple syrup or fruit compote instead.

Conclusion

These Funfetti Pancakes are pure joy on a plate. I love how light, fluffy, and colorful they are, with the perfect hint of sweetness and a buttery glaze that makes every bite feel like a treat. Whether I’m celebrating a birthday, hosting brunch, or just adding a little fun to an ordinary morning, this recipe never fails to make breakfast feel special.