Funfetti Pancakes

What you see before you is my preparation for my birthday week! Although my birthday week has come to a close, these pancakes were just too good not to share!

These pancakes would be perfect for any sort of celebration or family get together. And in my book, sprinkles make EVERYTHING better! They are great on their own and have a touch of sweetness already, so you don’t really need syrup. Just a sprinkle of blueberries and you have yourself a delicious breakfast for a special event.

Like most of my ideas lately, this was a Pinterest inspiration. But I was sold on the idea from the start!

Sprinkles + Pancakes + Breakfast = I must make these today!

I’m not going to lie, these took a bit more preparation than the typically pancakes, but the resulting product was well worth it! And for the record, no these are not healthy. But everyone deserves a little celebration breakfast even now and then! I currently have an entire batch in my freezer so I can take a couple out whenever I feel like making breakfast a little more special.

Funfetti Pancakes

Print this recipe!

Recipe adapted from Pennies on a Platter

Ingredients

  • 1/2 cup powdered sugar
  • 1/3 cup all purpose flour
  • 1/3 cup cake flour
  • 1/2 teaspoon baking powder, heaping
  • Dash of salt
  • 1/4 cup butter, very cold and cut into cubes
  • 1/2 teaspoon vanilla extract
  • 1.5 cups all purpose flour
  • 1.5 tablespoons powdered sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/2 cup almond milk
  • 1.5 cups lowfat buttermilk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup rainbow sprinkles
Directions
In the bowl of a food processor, combine the first 5 ingredients and pulse until throughly combined. Then add in butter cubes and vanilla and pulse until mixture looks slightly crumbly and no large butter pieces remain. Transfer this mixture to a large mixing bowl.
In the bowl, also add in the flour, powdered sugar, baking soda and baking powder (At this point, this mixture could be made a day ahead of time and frozen until ready to prepare the pancakes).
In a smaller bowl, whisk together the eggs, almond milk, buttermilk, butter, and vanilla extract (This mixture could also be made 1 day ahead of time and refrigerated until ready to use).
When ready to make the pancakes, pour the wet ingredients into the dry ingredients and whisk until combined. Try not to over-mix during this step. Whisk until most of the lumps are smoothed out. Then fold in the rainbow sprinkles.
Heat a large skillet over medium heat. Spray with non-stick cooking spray. Pour about 1/4 – 1/3 cup of batter onto greased skillet and cook about 2 – 3 minutes on each side, or until golden brown.
Serve with berries and/or maple syrup!

Leftover pancakes can be frozen in zip-lock bags once completely cool.

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