Funfetti Buttermilk Pancakes

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.

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!

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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


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
  • 12 Tablespoons (15-30ml) 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 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!)


  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


  1. The Little Tourist says:

    These are mouthwatering!!! Yum 🙂

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

  3. 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 🙂

  4. 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.

  5. Stephanie Merrifield says:

    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.

  6. Claudia Roitman says:

    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

  7. Andrea Beals Pinch says:

    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

  8. 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?

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

    1. I highly recommend the toaster!

  10. 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!! 

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

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

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

    1. Yes of course! Happy birthday!

  13. These were delicious! And fun to make with my 3 year old. Thanks for the recipe Sally!
    Full disclosure: after we finished eating I put the remaining batter in the freezer and as I cleaned up the kitchen I found my no-longer-melted butter in the microwave that I had clearly forgotten to add to the pancakes!! I did think the pancakes had been a little…dense…? And not spectacular. Well I quickly realized why. So I pulled out my batter, re-melted the butter and mixed it in. Cooked them up and they were way better! Haha surprised it still turned out but very happy

    1. Butter saves the day!!! 😉

  14. How long will the batter last in the fridge? My grandsons LOVE these! The boys come to our house almost everyday, so I would like to have the batter ready to go. FYI….. We call them “Christmas Cookie Pancakes” because the smell (almond extract) reminds them of the sugar cookies I make at Christmas!!


    1. Hi Theresa! So cute! Overnight is fine, but the longer the batter sits– the flatter the pancakes will be. Baking powder is initially activated once wet, so the pancakes won’t rise as much if the batter is made too far in advance.

      1. Thank you!!

  15. These pancakes are so fresh, fluffy and taste so real! I’m so happy I found this recipe thank you again Sally, I will never make any other pancake recipe again

  16. Can this batter be made the night before, stored in the fridge, and made the next morning?

    1. I don’t recommend it. The baking powder is initially activated once wet.

  17. Kristine Groemping says:

    Hey Sally,
    I always love your recipes! Being 39 weeks pregnant and stuck at home, I find myself baking a lot with your recipes, especially these days. I’d like to make these for my husband for his birthday but the store is out of flour. Can I substitute cake flour?

    Thanks again for filling my days with something both fun and delicious. 🙂

    1. Hi Kristine! You can use cake flour, but the pancakes will be very light. I also have a large section of recipes using cake flour if you’re interested!

  18. This recipe was such a fun addition to our Easter breakfast. They were a huge hit with my kids and my husband and I loved them too. They were so light and fluffy and while they are definitely sweeter than a standard pancake it wasn’t overpowering. They were great the next morning as well, popped into the toaster to heat them up. Thanks Sally!

  19. Hi Sally,
    Just found this recipe and I’m dying to try it! Could you share the initial recipe? You mention here that you’ve added more flour, sugar and vanilla extract. What was the original dosage? Thanks!

    1. Hi Sabrins, The original buttermilk pancake recipe is not on the blog, it was shared in my first cookbook, Sally’s Baking Addiction.

  20. Sally, you never disappoint! The kids lovvvvved them (as did I!; this is my official go-to pancake recipe now. Thank you for all that you do! (And a very belated congratulations on your sweet baby girl! )

  21. Lauren Colleen Gudonis says:

    Good morning Sally. So I have not made this recipe yet but looks mouthwatering! In my family we have one with a gluten allergy, and another that does well with whole wheat. Could we make this recipe Gluten Free or Whole Wheat Buttermilk?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lauren, we haven’t tested this recipe with gluten free or whole wheat flours, but let us know if you give either a try. When trying whole wheat, expect a heartier, denser pancake. We love these Whole Wheat Blueberry Pancakes if you’re looking for other ideas!

  22. Lauren Gudonis says:

    Thank you so much Sally. I love your site by the way!! It is my go to site for most of my baking needs. I will try the blueberry whole wheat pancakes. They sound amazing!! I will post as soon as we make them! Thanks again for your help and all that you do for the many communities of familys that follow you.

  23. Hi Sally! I live in Turkey, and there is no buttermilk available. Can you please recommend a substitute?

    1. Hi B! Though pure buttermilk is best in this pancake recipe, in a pinch, you can use a buttermilk substitute. Measure 1 and 1/2 Tablespoons of vinegar or lemon juice. Add to a liquid measuring cup. Add enough whole milk to yield 2 cups. Whisk together, then let it sit for a few minutes before using in the recipe.

  24. These are my mom and I favorite pancakes- we make them all the time! Our favorite

  25. Sarah Machinek says:

    These are very good Pancakes! I could have eaten the entire batch!

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