Funfetti Buttermilk Pancakes

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

stack of funfetti buttermilk pancakes topped with vanilla icing and sprinkles on a white plate with a fork

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.

funfetti pancake batter with sprinkles in a red bowl

stack of funfetti buttermilk pancakes topped with vanilla icing and sprinkles on a white plate with a fork

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.

2 images of stacks of funfetti pancakes on plates

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. 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.

2 images of stacks of funfetti buttermilk pancakes topped with vanilla icing and sprinkles on plates

Let’s eat!

Print
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stack of funfetti buttermilk pancakes topped with vanilla icing and sprinkles on a white plate with a fork

Funfetti Buttermilk Pancakes

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 11-12 pancakes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American

Description

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


Ingredients

Pancakes

  • 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)*

Icing

  • 1/2 cup (60g) confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 12 Tablespoons (15-30ml) milk
  • extra rainbow sprinkles for serving

Instructions

  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 icing ingredients together in a medium bowl until smooth. Start with 1 Tablespoons of milk and add 1 more to thin out, if necessary.
  6. Serve pancakes immediately with icing and extra sprinkles on top. (Though I love them even without the icing!)

Notes

  1. Make Ahead & Freezing Instructions: Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. Reheat as desired.
  2. 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.
  3. 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.
  4. Adapted from Sally’s Baking Addiction Cookbook Blueberry Buttermilk Pancakes recipe

Keywords: sprinkle pancakes, funfetti pancakes

110 Comments

  1. Laura @ Laura's Culinary Adventures says:

    What a great present! Yeah for dessert for breakfast!

  2. Congratulations again Sally. You had me at “swimming with sea turtles….” 🙂

    Have fun and enjoy your honeymoon!

    1. The swimming with sea turtles was so much fun Bee! They were enormous.

  3. Melanie @ Bon Appet'Eat says:

    OMG, oh my god! Tomorrow, my daughter is turning 2 and I did not know what to prepare for breakfast…. Merci Sally! This is just perfect and girly!

    1. Hope the birthday girl enjoyed them!

  4. Stacey @ Bake.Eat.Repeat. says:

    These look like perfect pancakes. My kids love love love pancakes, but I’ve never put sprinkles in them before. I think that’s going to be fun for the next celebration meal around here!

  5. Yum! I wish my birthday was soon so I could make these… or maybe I’ll just pick a random reason to celebrate!

  6. Even though I’m the chef of the household, my boyfriend John is the undisputed pancake king- I’m always forcing him out of bed to make me pancakes on the weekend, and now I definitely know what kind he will be making me on my birthday next month! Amazing!

    1. Hope you enjoy these on your birthday morning! What a treat. 🙂

  7. ohmygoodness!! congratulations on your wedding! so exciting, and to be in hawaii? AND give us this amazing recipe? you are wonderful. I have been browsing your site all day, mostly for pumpkin stuff that I will be making this weekend (puppy chow, cupcakes, and the pumpkin krispies), then I looked at the sprinkles page for my sisters birthday coming up. you really do have the best recipes, and I absolutely love that you include so many pictures! thank you thank you! best wishes on your new journey as a wife!

    1. Hope you enjoyed the pumpkin recipes this weekend, Megan!

  8. Nora @ Savory Nothings says:

    Those pancakes look so much fun! What a bright breakfast 🙂 Enjoy the rest of your honeymoon!

  9. Kexin @ Sundayteaparty says:

    This is amazing! Sprinkles on pancakes-why haven’t I thought of that!

  10. Since I consider funfetti a food group, I basically think this is the breakfast of champions. <3

    1. Funfetti IS a food group. Good call.

  11. Sally,
    I made this funfetti pancake and kids love them! It’s soooo delicious yummy and fluffy. Used to make pancake off the box and so glad I ditched it this time. The only thing I changed was glaze, I tripled the milk/cream (50%:50% proportion) and sugar till desired thickness.

    Congratulation on your wedding, new life together, and thanks for the recipe!

  12. I made these for my son’s 7th birthday on Saturday! He loved them and they were a fun birthday surprise! Thanks, Sally!

  13. These pancakes look amazing! I was wondering, can the batter be prepared the night before serving or does it need to be cooked right away?

    1. Must be cooked right away – baking powder is activated once it hits the wet ingredients. You *could* mix the dry up in 1 bowl and mix the wet up in another bowl. Cover tightly and refrigerate both overnight. Then mix together as instructed and cook the pancakes in the morning.

  14. You picked an absolutely perfect honeymoon breakfast. Totally captures the feeling (I would assume…) of sprinkley new marital bliss and warm fluffy happy feelings. Now to get the adoring hubby to make them for you wearing nothing but an apron… or at least that’s how’d I’d roll with my man. Thanks for another “whisk” of tasty genius!

  15. I made these last night and they wouldn’t cook? I’ve never had this problem with pancakes before, but even on a very low heat, the outside would burn before the inside would cook. I followed the recipe with no substitutes, do you have any idea why they didn’t turn out?

    1. Hmm. Did the pancake batter spread as you poured it onto the pan/griddle? I would flatten the pancake out a little with the spatula after you flip it so the batter in the center can go to the edges and cook through.

  16. Renuka @ Bakers' Central says:

    Okay. This looks so good, it’s like eating b-day cake for breakfast. Which I have been guilty of doing many times…

  17. Just made these and they are amazing and so fun! Thanks so much for the recipe Sally!

  18. Delicious pancakes! I left out the sprinkles and glaze but topped them with blueberry syrup and all I can say is WOW! They were awesome. I did have to cook them just a little bit longer than I am used to (before this I used box recipe pancakes) but these are definitely a winner!

  19. Hi! So I just made these and they look great! My only thing was that mine were NOT think (as in the batter was pretty runny). I have looked over the recipe 4 times and cannot figure out what I did wrong as I know I measured everything correctly! They still taste great, just wondering why this might have happened? I’ve made your pumpkin ones and they were fantastic!!!

  20. Do you have a cinnamon roll flavor pancake?

  21. Shelby @ Go Eat and Repeat says:

    These look fantastic Sally! Might need to try these out this weekend…

  22. That wouldn’t have been it– did you add enough flour? Or leave out the leaveners? Are they expired? I replace mine every 3 months. How strange!

    1. My baking powder is expired! I also wonder if I did not let the butter cool enough.

  23. Made these very early in the morn, kids saying only pancakes would do, barely awake, sucking coffee, might have not measured perfectly, added fresh ground cardamon instead of sprinkles (I’m European BUT I love sprinkles, just not in the am 😉 so in spite of being 1/2 asleep (with bad hair & a scary face) and not carefully measuring these are perfect!!
    Nice slightly crunchy delicate texture on the outside, soft, tall and like fluffy clouds on the inside! Thank you!!!

  24. Your funfetti pancakes are amazing!!!!!

  25. Thank you Kate! I’m so glad you both enjoy this recipe and I too LOVE blueberries in this recipe!

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

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

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

  29. 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.

  30. Theo Antonova says:

    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? 

    1. 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!

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