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
Scale
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/8 teaspoon fine sea salt
- 3/4 cup milk
- 1 large egg
- 1 1/2 tablespoons canola or vegetable oil
- 1/2 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