Confetti Pancakes

Confetti Pancakes are easy to make and super fluffy. Made with simple ingredients, you'll want to make them ASAP! Stack up these colorful pancakes for a birthday breakfast, to celebrate a special occasion, or just to enjoy the weekend.

Ingredients

These confetti pancakes use just a few ingredients that you likely already have in your kitchen.

Dry Ingredients: All-Purpose Flour (I like King Arthur Baking), Granulated Sugar, Baking Powder, Salt

Wet Ingredients: Milk, Canola or Vegetable Oil, Egg, Vanilla Extract

Mix-Ins: Rainbow Sprinkles

Step-By-Step Instructions

Toss that boxed pancake mix, because these are a million times better! The batter for these confetti pancakes comes together in just 5 minutes using simple pantry ingredients. Follow these instructions for perfectly light and fluffy pancakes.

1. Combine the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
2. Combine the wet ingredients. In another medium bowl, whisk together the egg and milk about 1 minute until combined and foamy. Gently whisk in the oil and vanilla extract.
3. Mix the batter. Add the dry ingredient mixture into the wet ingredient mixture and whisk together unit just combined. Do not over mix. There will be some lumps. Gently fold in the rainbow sprinkles.
4. Cook the pancakes. Heat a griddle to 375° 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 remaining batter.

Tips for Making Pancakes

Here are some tips for making perfect pancakes. These tips apply whether you're making regular pancakes, confetti pancakes or fruit pancakes.

• If 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. This will cause the pancakes to be tough and spongy. You want there to be small lumps when combining the wet and dry ingredients.
• For light and fluffy pancakes, don't flip the pancakes more then once or press them down. 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, as 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.

Serving Suggestions

Serve these sprinkle pancakes with a dollop of whipped cream or drizzle of maple syrup.

Top with your favorite berries. Blueberries, blackberries, raspberries, and strawberries are all great pancake toppings.

Add a candle to the top of a pancake stack to make it into a little pancake cake for a birthday breakfast.

More Breakfast Recipes

Looking for more breakfast recipes to start your day? Check out some of our favorites:

• Kale and Mushroom Frittata
• Chocolate Chip Pumpkin Bread
• Garlic Rosemary Roasted Potatoes
• Zucchini Muffins
• Summer Berry Baked Oatmeal

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