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    Home » Breakfast

    Confetti Pancakes Recipe

    April 15, 2022 by Melissa Leave a Comment

    Jump to Recipe·Print Recipe
    Pinterest photo of confetti pancakes with whipped cream on top. In yellow and white lettering it says "funfetti birthday pancakes" on a pink background.

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    Confetti Pancakes Recipe

    This Confetti Pancakes recipe is made for the ultimate birthday breakfast or really any old morning breakfast. Bursting with colorful sprinkles, these fluffy funfetti pancakes are the perfect spin on classic pancakes. They’ll be a huge hit for the entire family.

    A stack of confetti pancakes with a large bite taken from the side on a white plate and white towel.

    This confetti pancake recipe is such a fun and delicious breakfast – they are bursting with rainbow sprinkles and birthday cake flavor. They’re the perfect way to celebrate a birthday morning, the first day of school, or a regular old Saturday morning. I know I would love to wake up to these birthday pancakes. Instead of using funfetti cake mix as a lot of other recipes, I like making these fluffy pancakes from scratch to make these fluffy cake batter pancakes. The recipe uses pretty simple ingredients though – no weird ingredients here. Personally, I think this is a better way. This basic recipe is super versatile and can easily be doubled or tripled for feeding a crowd. In this post, you will also get tips for storing your pancakes and freezing them for later, so you won’t need birthday celebrations to enjoy them.

    Jump to:
    • Ingredients for Confetti Pancakes Recipe
    • Instructions
    • How to Store Leftover Confetti Pancakes
    • More Breakfast Recipes
    • Confetti Pancakes Recipe

    Ingredients for Confetti Pancakes Recipe

    • All-purpose flour: You can substitute white whole wheat flour if you want, but I would avoid flours like almond flour, coconut flour, or oat flour – these will likely not turn out well as it would throw off the dry to wet ingredient ratio in the recipe.
    • Sugar: This recipe only uses a small amount, but you can substitute it with maple syrup, honey, or agave nectar if you prefer.
    • Baking powder: Make sure your container isn’t expired.
    • Milk: I like using regular milk, but you can use any plant-based milk if you want.
    • Eggs: These are the binding agents in pancake making – they also help prevent the pancakes from sticking to the pan or griddle. I never have good results if I skip the egg in pancakes.
    • Unsalted butter: I use unsalted melted butter in making pancakes, so I can best control the flavor. Some people like to use vegetable oil in their pancakes, but real butter gives a ton more flavor in my opinion.
    • Vanilla extract: Almond extracts could also be used if you prefer, but vanilla extract is classic.
    • Sprinkles: Obviously, no birthday cake pancakes are complete without sprinkles, especially rainbow funfetti sprinkles. Without sprinkles, these would not be very fun pancakes.
    • Toppings of choice: Obviously, there’s always maple syrup and butter, but I also like fruit, whipped cream, chocolate chips, etc. For mine, I opted for homemade whipped cream. Powdered sugar would be great too. If you’re a sprinkle fan (which I assume you are if you’re making this recipe), you can always add extra sprinkles too.

    Instructions

    Bowl of pancake batter with a whisk sitting inside. Another bowl with rainbow sprinkles, and another bowl with whipped cream on a marble countertop. A cup of coffee sits off to the side.

    To make these pancakes, you’ll mix together the dry ingredients in a mixing bowl, then the wet ingredients in a separate bowl. Once they are mixed individually, then combine them together in a large mixing bowl. Setting that aside, you’ll need to heat up a large non-stick pan (which is what I do) or flat top electric griddle over medium-high heat. If it’s not a non-stick pan, make sure you use cooking spray to prevent sticking. I like to always test a bit (about a quarter-sized amount is fine) of the pancake batter on the hot griddle or pan to make sure it’s hot enough to make the outside crispy but the inside fluffy. You’ll know it’s hot enough when you see the top of the batter start showing air bubbles.

    Two confetti pancakes sitting in a non-stick pan.

    Typically, I use a 1/4 cup measuring cup to pour pancake batter into the pan and make (at least somewhat) uniform pancakes. As the pancakes cook, add sprinkles to the uncooked side of the pancake. When you see bubbles on the top surface, you need to flip and cook for another few minutes or until golden brown. Continue this process until all of the pancake batter is cooked.

    A stack of rainbow confetti pancakes with a dollop of whipped cream on top with extra sprinkles.

    How to Store Leftover Confetti Pancakes

    You can store confetti pancakes in the fridge in an airtight container or ziplock bag for up to 3 days. To freeze for use later, you’ll need to freeze the pancakes in a single layer on a baking sheet. Once they are frozen solid put them into a freezer bag for up to 3 months. Freezing them in a single layer first will keep them from sticking together as they freeze.

    To reheat leftover pancakes:

    • In an oven, spread the pancakes in a single layer on a baking sheet then cover the baking sheet with foil. Heat at 350 degrees for about 5-10 minutes.
    • To reheat frozen pancakes in the oven, add an additional 5-7 minutes.
    • In an air fryer, arrange in a single layer in your air fryer basket and heat on 325 degrees for about 2-3 minutes.
    • To reheat frozen pancakes in the air fryer, add an additional 2-3 minutes.
    • In the microwave, heat pancakes in a single layer on a microwave-safe plate on high heat for about 10-20 seconds for 1-3 pancakes and 30-60 seconds for 4+ pancakes.
    • To reheat frozen pancakes in the microwave, heat 1-3 pancakes for 20-30 seconds and 45-60 seconds for 4+ pancakes.
    Stack of confetti pancakes with whipped cream on top on a white plate and white towel.

    More Breakfast Recipes

    If you enjoyed this confetti pancake recipe, you’ll probably also like these recipes:

    • Caramelized Strawberry Banana Pancakes
    • Oat Flour Pancakes [Gluten free!]
    • Brunch Pizza with Eggs
    • Sourdough French Toast
    • Orange Chocolate Granola
    • Spiced Tropical Granola
    • Vanilla Overnight Oats
    A stack of rainbow confetti sprinkle pancakes with whipped cream on top with a bite taken out of the middle with a gold fork.
    Print

    Confetti Pancakes Recipe

    A stack of confetti pancakes with a large bite taken from the side on a white plate and white towel.
    Print Recipe
    • Author: Melissa
    • Prep Time: 5 minutes
    • Cook Time: 20-25 minutes
    • Total Time: 25-30 minutes
    • Yield: 6–8 servings 1x
    • Category: breakfast

    Ingredients

    Scale
    • 2 ¾ cups all-purpose flour
    • 1 tablespoon sugar
    • 4 teaspoons baking powder
    • Pinch of salt
    • 1 ¼ cups milk
    • 2 eggs, beaten
    • 3 tablespoons unsalted butter, melted
    • 1 teaspoon vanilla extract
    • Sprinkles, to taste
    • Favorite pancake toppings (such as more sprinkles, fruit, jam, coconut, maple syrup, butter, whipped cream, nuts or nut butter, chocolate chips, yogurt, etc.)

    Instructions

    • In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, butter, and vanilla extract. Then mix the wet and dry ingredients together and mix until just combined.
    • Heat a large non-stick pan over medium-high heat. Spray with oil or butter the pan if needed/desired. Using ¼ or ½ cup measuring cups (depending on the desired size), pour the batter into the pan, spreading the batter flat.
    • Sprinkle the sprinkles on the uncooked side of the pancake in a single layer. Cook until you see bubbles on the outer corners. Flip and cook for another 1-2 minutes or until brown. Repeat until all batter is completely used.
    • Serve with your favorite toppings and Enjoy!

    Keywords: breakfast, pancakes, brunch, birthday

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    Tag @melissacooksitall on Instagram and hashtag it #melissacooksrecipes

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    Hi, and welcome! I’m Melissa, a Registered Dietitian Nutritionist in Charleston, SC that specializes in Intuitive Eating.

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