Fluffy and piled high, these vanilla iced funfetti buttermilk pancakes are the sweetest way to wake up in the morning. They make an extra special breakfast especially for a special occasion like a birthday, Mother’s Day, or Father’s Day.
Remember when 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. And it starts with the letter F and ends with unfetti. Funfetti buttermilk pancakes piled high with smooth ‘n sweet vanilla icing.
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 icing, it’s absolutely considered dessert. At breakfast time. You are welcome.
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 over-mixing.
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. Buttermilk’s lactic acid, as well as its quiet tangy flavor, 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 icing. This addition definitely makes it feel like you are eating confetti cake for breakfast. I halved my original vanilla icing recipe because you don’t need as much for topping these pancakes. The sweet buttery pancakes are amazing even without the vanilla icing on top (and this is coming from a pancake condiment junkie). The extra sprinkles on top, however, are obviously necessary.
Fluffy and piled high, these vanilla iced 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 (281g) all-purpose flour (spoon & leveled)
- 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 pure vanilla extract
- 1/4 teaspoon almond extract (or to taste)
- 2/3 cup (125g) rainbow sprinkles (not nonpareils)*
- 1/2 cup (60g) confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 1–2 Tablespoons (15-30ml) milk
- extra rainbow sprinkles for serving
- 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.
- In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
- 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.
- 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.
- Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Quickly whisk the icing ingredients together in a medium bowl until smooth. Start with 1 Tablespoons of milk and add 1 more to thin out, if necessary.
- Serve pancakes immediately with icing and extra sprinkles on top. (Though I love them even without the icing!)
- Make Ahead & Freezing Instructions: Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. Reheat as desired.
- Buttermilk: Though I typically suggest a DIY buttermilk option using regular milk and vinegar/lemon, I highly recommend real buttermilk. I used low fat buttermilk, but full fat works too. I do not suggest any substitutions. Try using any extra buttermilk in any of these recipes.
- Sprinkles: 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 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
Keywords: sprinkle pancakes, funfetti pancakes