Funfetti Buttermilk Pancakes.

Fluffy and piled high, these vanilla glazed funfetti buttermilk pancakes are the sweetest way to wake up in the morning!

Simple and FUN Funfetti Buttermilk Pancakes on

Popping in from the beach to say a quick hello…

Aloha! Thank you so much for all the well wishes on our honeymoon. This morning we went swimming with sea turtles and happened upon dozens of false killer whales and dolphins near the Kauai coast. Unbelievable! Tomorrow we are going hiking followed with a luau in the evening. It’s going to be hard leaving this weekend! However, returning means I’m reunited with this cuddly monster.

Oh, by the way… I’m typing this introduction with one of the best views in the world.

Kauai Palms at Sunset

Or is this poolside margarita the best view in the world? I can’t choose.

Poolside Cocktails in Maui

Ok, back to your scheduled recipe.

So, I know last week I told you my absolute favorite breakfast on the planet is eggs benedict. Preferably from scratch on a lazy Sunday morning with mimosas and friends at the kitchen table. Is there truly anything better?

Yes. Abso-freaking-lutely. And it starts with the letter F and ends with unfetti. Funfetti buttermilk pancakes piled high with smooth ‘n sweet vanilla glaze.

Let’s all dive in… ↓ ↓ ↓

Funfetti Buttermilk Pancakes

Funfetti Buttermilk Pancakes-2

My good friend Megan got us some absolutely wonderful wedding gifts, but on the night of our rehearsal dinner she surprised me with a 7 lb jug of rainbow sprinkles. In case you’re wondering, 7 lbs of sprinkles is 212 servings. Or, if you live in my insanely strange world, about a month of work. Thank you, Megan, for quite possibly the best wedding gift on the planet. (Though Kevin disagrees – his favorite is our new $10 bagel slicer.)

The morning before we left for Hawaii, we officially began our honeymoon with funfetti pancakes. These pancakes scream CELEBRATION – yep, I’m screaming that as I wipe another sprinkle off my keyboard. That’s three so far this morning.

I use my favorite buttermilk pancake recipe as the base for this funfetti version. I love this basic pancake recipe because it makes the fluffiest, softest, most tender buttermilk pancakes I’ve ever had. This recipe is my all-star pancake recipe and I published it (with lots of blueberries!) in my cookbook earlier this year. Have you tried them yet?

I changed the recipe ever so slightly by adding a touch more flour and sugar, a little almond extract, extra vanilla extract, and a whole lotta sprinkles. The extracts, along with the melted butter, gives these pancakes a buttery cake batter taste that will make your head spin. Paired with the sweet vanilla glaze, it’s absolutely considered dessert. At breakfast time. You are welcome.

Funfetti Buttermilk Pancakes by Fluffy and piled high, these vanilla glazed funfetti buttermilk pancakes are the sweetest way to wake up in the morning!

Because there are so many brightly colored sprinkles going into this pancake batter, let me take a moment to emphasize how important it is to avoid overmixing.

Overmixing your pancake batter will turn it a putrid purple/green/brown from all the sprinkles’ color. Not at all appetizing. You see those golden and white pancakes above? I had to use the lightest hand folding in the sprinkles. It’s possible to do, so just take your time. Stirring the sprinkles is not a race. Sloooooow and steady. Also! Overmixing will give your pancakes a dense, tough texture. A far, far cry from the fluffy stack of rainbow pancakes you see here today. Yuck.

As you may have caught on by now, these are buttermilk pancakes. Buttermilk is an imperative ingredient in them! You would be shocked to hear how often I’m asked if peanut butter can be left out of peanut butter cookies (?) or if chocolate can be left out of chocolate brownies (I’m not kidding). Buttermilk’s lactic acid, as well as its quiet tangy taste, is required in this buttermilk pancake recipe. I used low fat; full fat is just fine.

I finish the pancakes off with the aforementioned vanilla glaze. My glaze recipe doesn’t make a ton of glaze because you really do not need that much! The sweet buttery pancakes are amazing even without the glaze on top (and this is coming from a pancake condiment junkie). The extra sprinkles on top, however, are obviously necessary.

Funfetti Buttermilk Pancakes by Fluffy and piled high, these vanilla glazed funfetti buttermilk pancakes are the sweetest way to wake up in the morning!

I have a feeling today’s recipe will be enjoyed on your next birthday morning. Or heck. Don’t wait for your birthday. An ordinary October Thursday breakfast (or dinner!) is a good enough excuse.

Let’s eat!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Funfetti Buttermilk Pancakes

Fluffy and piled high, these vanilla glazed funfetti buttermilk pancakes are the sweetest way to wake up in the morning.



  • 6 Tablespoons (90g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
  • 2 and 1/4 cups (282g) all-purpose flour (measured correctly)
  • 1/3 cup (67g) granulated sugar
  • 1 and 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 cups (480ml) buttermilk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (or to taste)
  • 2/3 cup (125g) rainbow sprinkles (not nonpareils)1


  • 1/2 cup (60g) confectioners' sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons (30ml) heavy cream or milk
  • extra rainbow sprinkles for serving


  1. Melt the 6 Tablespoons of butter first. Microwave or stovetop - either is fine. Set aside to slightly cool. You absolutely do not want it piping hot.
  2. In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
  3. In another large bowl, whisk the eggs, buttermilk, vanilla and almond extracts together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is thick and a few lumps may remain. Very very gently, fold in the rainbow sprinkles using a rubber spatula or wooden spoon. Taste the batter. If you want to add more almond (or vanilla) extract, go ahead.
  4. Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
  5. Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Quickly whisk the glaze ingredients together in a medium bowl until smooth. Start with 2 Tablespoons of cream/milk and add 1 more to thin out, if necessary.
  6. Serve pancakes immediately with glaze and extra sprinkles on top. (Though I love them even without the glaze!)
  7. Make ahead tip: Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. Reheat as desired.

Recipe Notes:

*Use rainbow sprinkles/jimmies. Do not use nonpareils (which are the little balls) - they are prone to bleeding their color no matter how lightly you fold them into the batter! I typically buy my sprinkles in bulk from here if you are interested.

Adapted from Sally's Baking Addiction Cookbook Blueberry Buttermilk Pancakes recipe

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


How about some Cake Batter Cinnamon Rolls too? Why not.

See more recipes with sprinkles. There’s a ton.







  1. Aida on June 1, 2015 at 1:56 am

    This so delicious.. add M&M choc.. Yummi!

  2. Maggie on July 1, 2015 at 4:30 pm

    these look so good! I was wondering….can this recipe be used in a waffle iron?

    • Sally on July 1, 2015 at 4:32 pm


  3. Sarah on July 26, 2015 at 8:43 pm

    found this recipe via Pinterest, can’t wait to make these for myself and my son tomorrow morning! Looks so yummy!

  4. Nancy on August 14, 2015 at 10:34 pm

    Hi Sally, I don’t see any savory pancake recipes on your blog, and I am trying to replicate a dish that I always order at a local French café. It is salmon served over potato pancakes. but the potato pancakes are light and silky, not of the crispy, latke variety. Any ideas what the ingredients could be? When I asked the server, he said it was just grated potatoes, but that’s not possible because they are silky, not crispy at all. Would love to know your thoughts.

  5. Shana on August 29, 2015 at 6:08 am

    Hi Sally,

    Found this recipe on Pinterest and wanted to say that it looks delicious.

    What was the Buttermilk that was used here, please? how do you make it?

    (Colombo, Sri Lanka)

  6. Theo Antonova on August 29, 2015 at 10:11 am

    Hi Sally! Im a big fan of funfetti so when I found this recipe I was so excited! However, whenever I make it my pancakes come out flat with lots of little air bubbles. Do you know what im doing wrong? 

    • Sally on August 29, 2015 at 10:53 am

      Theo– air bubbles usually come from overmixing your batter. Another cause could be that the heat isn’t distributing evenly in your pan– make sure it is centered on the heat. Hopefully these help!

  7. The Little Tourist on October 28, 2015 at 4:35 pm

    These are mouthwatering!!! Yum 🙂

  8. Sondra on February 26, 2016 at 1:15 pm

    I’d like to triple the recipe – any warnings?  Thanks!

  9. Carolyn on May 12, 2016 at 1:32 pm

    These look absolutely divine!!  I’ve always done a “shortcut” version of cake batter pancakes – subbing half of the dry pancake mix with an equal amount of yellow cake mix and tossing in a boatload of sprinkles and white chocolate chips – but your thoroughly homemade version is infinitely more tempting — your recipes never fail to intrigue me <3  Thanks for giving me yet ANOTHER reason to look forward to this weekend 🙂

  10. JJ on July 16, 2016 at 2:36 pm

    Stumbled across this recipe on Pinterest. Wow am I glad I did! So fluffy and yummy!! I have been trying different pancake recipes for 30 years now, and these are the best I have ever made! 
    I used rainbow jimmies and they never bled into the batter it was perfect.
    Thank you Sally, keep up the good work, I can’t wait to try more of your pancake recipes.

  11. Stephanie Merrifield on July 16, 2016 at 11:21 pm

    These were insanely good. So glad we tried them!! It was the yummy taste of a cupcake or a donut in a pancake. Perfect for Christmas morning or a special sleepover breakfast. Thanks for the fantastic recipe.

  12. Claudia Roitman on March 12, 2017 at 10:57 am

    OMG! I just made them for sunday’s breakfast and Oh my! These were delicious! Even better than Ihop pancakes.. I actually subbed the sprinkles for dried blueberries and other with chocolate chips. Sally’s recipes never dissappoint, I love her savory recipes b/c I have made her pizzas, cheese pockets and coffee cakes.. now i cannot hardly wait for #SallysCookieAddiction. Regards from Venezuela

  13. Andrea Beals Pinch on April 30, 2017 at 9:25 am

    just finished making a half batch of these pretty things but in waffle form (my daughters favorite) they are so cute and so yumay so fun for a Sunday morning! thanks

  14. Rosha on May 4, 2017 at 1:09 pm

    These pancakes are amazing! I made them for my sister who just had a baby and has been a nursing champ. Unfortunately baby was just diagnosed with a milk allergy- any suggestions on how to make these dairy free?

  15. Mitra on May 31, 2017 at 12:25 pm

    Hi!  These sound delish! What is the best way to reheat these frozen pancakes?

    • Stephanie on December 19, 2017 at 12:10 am

      I highly recommend the toaster!

  16. SharonK on June 18, 2017 at 3:42 pm

    These pancakes were perfect for my grandson’s 1st birthday breakfast!! The “adults” wanted to be healthy and asked not to have  the sprinkles so I just added the sprinkles on top of the batter after pouring it on the griddle. SO yummy!! And yes, all the adults ate the sprinkle pancakes after tasting them. The almond extract in this batter is genius!! 

    • Sally on June 19, 2017 at 1:38 pm

      Happy first birthday to your grandson! Agree- sprinkles are for all ages 🙂

  17. Rina on August 10, 2017 at 3:35 am

    Hello there Ms Sally. Just a question on DIY buttermilk. For 1 cup of milk, I have to add in 1 tablespoon or 1 teaspoon of fresh lemon juice ? This is because there was some recipe with 1 teaspoon and some with 1 tablespoon added to the milk. Am confuse. Hope you can enlighten me on this . Thank you in advance !

  18. Caitlin C on August 13, 2017 at 5:09 pm

    Was looking for a new buttermilk pancake recipe and I KNEW you wouldn’t fail me! I omitted the sprinkles and almond extract for a good old fashioned buttermilk pancake. They were fantastic! I’m still raving over breakfast this morning. The thick batter and buttermilk led to a fluffy moist pancake. Melted butter and syrup on top finished it off perfectly! Thanks Sally! 

  19. Lindsey on July 15, 2018 at 12:16 pm

    These pancakes are absolutely MELT IN YOUR MOUTH GOOD!!!

  20. Jillian on August 13, 2018 at 3:27 pm

    I wanted to make myself birthday waffles this week and I was wondering…can I use this recipe to make waffles as well?

    • Sally on August 13, 2018 at 6:52 pm

      Yes of course! Happy birthday!



  1. Jillian on August 13, 2018 at 3:27 pm

    I wanted to make myself birthday waffles this week and I was wondering…can I use this recipe to make waffles as well?

    • Sally on August 13, 2018 at 6:52 pm

      Yes of course! Happy birthday!

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