Confetti Pancakes are easy to make and super fluffy. Rainbow sprinkles are added to the pancake batter to give every bite a fun pop of color and sweetness.
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Why You'll Love This Recipe
These pancakes with sprinkles are delicious and easy to make from scratch. They're like a homemade version of funfetti pancakes. The batter comes together quickly with simple pantry staples and step-by-step instructions that even beginner cooks can follow.
The rainbow sprinkles make them a fun and festive breakfast or brunch option. Plus, they're perfect for any occasion, from birthdays to holidays - or to brighten your day!
If you love pancakes, then try these one-bowl Oat Milk Pancakes.
Ingredients
These confetti pancakes use just a few easy-to-find ingredients you likely already have in your kitchen.
- Dry Ingredients: All-purpose flour (I like King Arthur Baking), granulated sugar, baking powder, and salt. You can substitute whole wheat flour for a healthier option; however, it may alter the texture and flavor slightly.
- Wet Ingredients: Milk, canola or vegetable oil, a large egg, and vanilla extract. You can use any type of milk and mild flavored oil you prefer.
- Mix-Ins: Rainbow sprinkles.
*The full ingredient list with amounts is in the recipe card below.
How to Make Confetti Pancakes
Toss that boxed pancake mix because these are a million times better! The batter for these confetti pancakes comes together in just 5 minutes. Follow these instructions for perfectly light and fluffy pancakes.
- Combine the dry ingredients. Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Set aside.
- Combine the wet ingredients. In another medium bowl, whisk together the egg and milk for about 1 minute until combined and foamy. Gently whisk in the oil and vanilla extract.
- Mix the batter. Add the dry ingredient mixture to the wet ingredient mixture and whisk together until just combined. Do not over-mix. There will be some lumps. Gently fold in the rainbow sprinkles.
- Cook the pancakes. Heat a griddle to 375°F or a skillet over medium-low heat. Once hot, lightly grease with oil, butter, or cooking spray. Pour ¼ cup of batter for each pancake. Depending on the size of your griddle or skillet, you may be able to make several at a time. Flip pancakes after about 2 minutes when several bubbles begin to form, edges start to set, and bottoms are golden brown. Cook another minute on the other side or until golden. Repeat with the remaining batter.
- Serve and enjoy.
Tips for Making Pancakes
Here are some tips for making perfect pancakes from scratch. These tips apply whether you're making regular, confetti, or fruit pancakes.
- If the batter is too thick, you can add a splash more milk. You want the batter to be a slightly thick and creamy consistency that can be poured from a measuring cup. Don't add too much milk, because if the batter is too thin, then they will spread too much and won't be as fluffy.
- Don't over-mix the batter, which can cause the pancakes to be tough and spongy. You want there to be small lumps when combining the wet and dry ingredients.
- Don't flip the pancakes more than once, or press them down for light and fluffy pancakes. To see if the pancakes are ready to flip, you can gently lift a corner with a spatula to see if it's golden underneath.
- Adjust the temperature as needed; every pan and griddle cooks and retains heat differently. I like to test one pancake first to see how it comes out before cooking the rest.
- Use your wrist to flip pancakes instead of your whole arm. It will give the pancakes an even shape.
Variations
- Swap out the sprinkles. If you don't love sprinkles, leave them out or substitute them for fresh or frozen fruit. Great options are blueberries, diced strawberries, or raspberries.
- Add chocolate chips. If you want to add some chocolate to your breakfast, swap out half or all of the sprinkles for mini chocolate chips.
- Use a different color of sprinkles. Instead of rainbow sprinkles, substitute for your favorite color or the color to match the holiday or season. Green sprinkles would be great for St. Patrick's Day, while red and green would be perfect for Christmas.
Serving Suggestions
Serve these fun confetti pancakes with a dollop of whipped cream or a drizzle of maple syrup. You can even top them with your favorite berries. Blueberries, blackberries, raspberries, and strawberries are all great pancake toppings.
To make them extra special, add a candle to the top of a pancake stack to make it for a birthday breakfast.
Frequently Asked Questions (FAQ's)
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, keep in mind that the texture and flavor of the pancakes may be slightly different.
Yes, you can use almond milk or another non-dairy milk in this recipe. Just be sure to use an unsweetened variety to avoid adding too much sweetness to the pancakes.
You'll know it's time to flip the pancakes when several bubbles form on the surface, the edges start to set, and the bottoms are golden brown. This should take about 2 minutes on the first side. Once you've flipped the pancake, cook for another minute or until the second side is golden brown.
You can keep the pancakes warm while cooking the rest of the batch by placing them in a single layer on a baking sheet or oven-safe dish and keeping them in a warm oven (around 200°F) until ready to serve.
Yes, you can freeze these pancakes for up to 2 months. Cool them completely before storing them in an airtight container or freezer bag.
More Breakfast Recipes
Are you looking for more breakfast recipes to start your day? Check out some of our favorites.
- Cookie Dough Overnight Oats
- Strawberry Lemon Muffins
- Yogurt Granola Bowl
- Chocolate Chip Pumpkin Bread
- Oatmeal Sweet Potato Muffins
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Print
Confetti Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Confetti Pancakes are easy to make and super fluffy. Rainbow sprinkles are added to the pancake batter to give every bite a fun pop of color and sweetness.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ⅛ teaspoon fine sea salt
- ¾ cup milk
- 1 large egg
- 1 ½ tablespoons canola or vegetable oil
- ½ teaspoon vanilla extract
- 2 tablespoons rainbow sprinkles
Instructions
- Combine the dry ingredients. Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Set aside.
- Combine the wet ingredients. In another medium bowl, whisk together the egg and milk for about 1 minute until combined and foamy. Gently whisk in the oil and vanilla extract until combined.
- Mix the batter. Add the dry ingredient mixture to the wet ingredient mixture and whisk together until just combined. Do not over-mix. There will be some lumps. Gently fold in the rainbow sprinkles.
- Cook the pancakes. Heat a griddle to 375°F or a skillet over medium-low heat. Once hot, lightly grease with oil, butter, or cooking spray. Pour ¼ cup of batter for each pancake. Depending on the size of your griddle or skillet, you may be able to make several at a time. Flip pancakes after about 2 minutes when several bubbles begin to form, edges start to set, and bottoms are golden brown. Cook another minute on the other side or until golden. Repeat with the remaining batter.
- Serve and enjoy!
Notes
Don't over-mix the batter, which can cause the pancakes to be tough and spongy. You want there to be small lumps when combining the wet and dry ingredients.
Cooking time may vary depending on the heat of the griddle or skillet, so it's a good idea to keep an eye on them while cooking.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 pancake
- Calories: 108
- Sugar: 4.4 g
- Sodium: 57.5 mg
- Fat: 4.2 g
- Saturated Fat: 2.4 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 3.2 g
- Cholesterol: 23.7 mg
Keywords: confetti pancakes, pancakes, breakfast, funfetti, birthday
My daughter would love these pancakes! Thanks a bunch for sharing at Fiesta Friday party! I hope to see you next week.