The BEST Fluffy Funfetti Pancakes Recipe! (2024)

By Kelly Dixon

1

Published: Feb 24, 2022

Updated: Mar 13, 2024

Funfetti Pancakes

• 2 Cups all-purpose flour
• ¼ Cup granulated sugar
• 1 Tablespoon baking powder
• ½ Teaspoon baking soda
• ½ Teaspoon salt
• 2 Cups buttermilk, warmed in microwave for 45 seconds
• 1 large egg, room temperature
• ¼ Cup unsalted butter, melted but not hot*
• 1 Teaspoon vanilla extract
• ½ Cup sprinkles**
• Non-stick spray

Whipped Topping

• 1 Cup Heavy Cream
• ½ Cup Confecioner's Signaure
• 1 Tablespoon Vanilla instant pudding mix, dry
• 1 Teaspoon Vanilla extrat

Funfetti Pancakes

• In a medium bowl, stir together all-purpose flour, granulated sugar, baking powder, baking soda and salt. Set aside.

• In a large bowl, whisk together buttermilk, egg, melted butter and vanilla extract. Whisk until fully combined.

• Stir dry mixture into wet mixture but don’t overmix! Just stir until you no longer see dry flour. The mixture will still be lumpy and that’s okay – lumps in pancake batter are good! Cover the batter with plastic food wrap and let sit at room temperature for 10 minutes.

• While pancake batter is sitting, heat frying pan or griddle to medium-high heat. Let sit at medium high heat for 3 minutes before reducing down to low-medium heat then let sit another 3 minutes.

• After pancake batter has sat for 10 minutes, gently stir in sprinkles. Don’t overmix.

• Spray frying pan or griddle with non-stick cooking spray.

• Scoop pancake batter onto heated frying pan or griddle. For XL pancakes, use ½ cup of pancake batter per pancake. For regular size pancakes, use ¼ cup of pancake batter per pancake. To help the pancake batter slide out of the measuring cup, spray measuring cup with non-stick cooking spray between each scoop.

• Once bubbles start to form on the top of the pancake (this takes about 2 minutes), flip pancake over and cook for another 1-2 minutes until fully cooked throughout.

• Serve pancakes warm. Top with whipped topping or pancake syrup.

• Store leftovers in fridge (separate pancakes with sheets of parchment paper so they don’t stick together) in a sealed food safe container for up to 3 days.

Whipped Topping

• In a large bowl, beat together heavy cream, confectioners’ sugar, dry vanilla instant pudding mix and vanilla extract on high until soft peaks form. This takes about 5 minutes with beating on a high setting.

• Store leftovers in fridge in a sealed food safe container for up to 2 days.

* The butter should be melted and then cooled for a couple of minutes before adding to the batter. If the butter is too hot, it will cook the eggs once they’re added in.

** The sprinkles (long skinny oval) style of sprinkles works best in this recipe. The little ball style of sprinkles will bleed too much color into the batter and make these pancakes turn more of a gray color.