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5 from 3 votes

Funfetti Pancakes

Light, fluffy pancakes with sprinkles! Top your stack of Funfetti Pancakes with a delicious homemade vanilla frosting and more sprinkles.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12 pancakes
Calories: 266kcal
Author: Julie Evink


Funfetti Pancake Batter

  • 1 ½ c. flour
  • 1 Tbsp baking powder
  • 2 Tbsp sugar
  • ¾ tsp salt
  • 1 egg
  • 1 ¼ c. milk
  • 2 Tbsp butter melted
  • 1 tsp vanilla
  • ¼ c. sprinkles


  • 1 c. powdered sugar
  • 2 Tbsp milk
  • 1 tsp vanilla
  • 2 Tbsp butter melted, slightly cooled


Vanilla Frosting

  • In a mixing bowl add powdered sugar, milk, vanilla and melted butter. Whisk until combined and no lumps remain. Set aside.

Funfetti Pancakes

  • Combine dry ingredients and sift in a bowl.
  • In another bowl beat the egg until light and fluffy. Add 1 c. milk, melted butter and vanilla to the bowl. Stir until just mixed.
  • Add wet ingredients to dry ingredients and mix until moistened. Add sprinkles in and gently stir. At this point if it is too thick add the remaining 1/4 c. of milk to the batter a little at a time until you reach the consistency you want.
  • On a hot griddle sprayed with non-stick spray or greased with butter pour ¼ c. of batter to form pancakes. When the pancakes begin to bubble on top, flip over and cook until the other side is golden brown too. Repeat until all the batter is used.
  • Serve stack of pancakes with vanilla frosting. The frosting will be thick, but will melt when it hits the hot pancake and runs over the edges.
  • Optional: Top with whipped topping and more sprinkles.



For the best pancakes, don’t overmix the batter. Mix the dry and wet ingredients separately first. When you combine them, stir just until the flour mixture is absorbed into the wet ingredients. It’s okay if there are a few lumps!
I love the multicolored sprinkles for birthdays but use any color or combination of colors that you like!
To make pancakes that are all the same size, scoop the batter with a measuring cup. I think ¼ cup of batter makes a perfect-sized pancake.
If you cook them in batches, keep the cooked ones on a baking sheet in a warm oven while you finish the rest. That way, they’re all warm when you serve them.


Calories: 266kcal | Carbohydrates: 51g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 198mg | Potassium: 178mg | Fiber: 1g | Sugar: 27g | Vitamin A: 190IU | Calcium: 84mg | Iron: 2mg