Save A playful, colorful stack of fluffy pancakes bursting with rainbow sprinkles and topped with whipped cream frosting—perfect for birthdays or any day you want to celebrate.
Every time I make this funfetti pancake stack, it reminds me of my first attempt for my niece's birthday breakfast. She grinned from ear to ear and declared them the best pancakes ever. The colors always make mornings feel festive!
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 2 tbsp
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Large eggs: 2
- Milk: 1 3/4 cups (420 ml)
- Unsalted butter (melted and slightly cooled): 1/4 cup (60 g)
- Pure vanilla extract: 1 tsp
- Rainbow sprinkles: 1/3 cup (60 g), jimmies, not nonpareils
- Heavy whipping cream: 1 cup (240 ml)
- Powdered sugar: 2 tbsp
- Vanilla extract: 1/2 tsp
- Additional rainbow sprinkles: For topping
Instructions
- Combine Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, beat the eggs, then whisk in milk, melted butter, and vanilla extract.
- Combine Mixtures:
- Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix: a few lumps are fine).
- Add Sprinkles:
- Gently fold in the rainbow sprinkles.
- Heat Skillet:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook Pancakes:
- Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown. Repeat with remaining batter.
- Make Whipped Cream:
- For the topping, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Serve:
- Stack pancakes on a serving plate, dollop generously with whipped cream, and shower with extra sprinkles.
Save My family laughs every time someone tries to sneak extra whipped cream onto their stack. It's become a birthday breakfast tradition for us, with everyone getting creative with their sprinkle decorations!
Required Tools
Large mixing bowls, whisk, nonstick skillet or griddle, spatula, electric mixer or whisk (for whipping cream), measuring cups and spoons.
Allergen Information
Contains: Eggs, milk, wheat (gluten), possible soy (check sprinkle ingredients). Always double-check ingredient labels for hidden allergens.
Nutritional Information
Calories: 410, Total fat: 19 g, Carbohydrates: 52 g, Protein: 8 g (per serving).
Save Serve these pancakes stacked high and finish with extra sprinkles for maximum birthday joy. Enjoy the rainbow burst with every bite!
Recipe FAQ
- → How do I make pancakes extra fluffy?
Ensure not to overmix the batter; leaving some lumps preserves air bubbles for lighter pancakes. Using both baking powder and soda also helps with lift.
- → What kind of sprinkles work best?
Jimmies are ideal since they keep their color and shape during cooking without bleeding into the batter.
- → Can I make these pancakes gluten-free?
Yes, simply substitute a 1:1 gluten-free flour blend for the regular flour. The texture remains pleasant and soft.
- → Is whipped cream necessary for the topping?
Whipped cream adds richness, but you can use yogurt, chocolate sauce, or maple syrup for a different flavor twist.
- → What’s the best way to store leftovers?
Cool pancakes completely, separate with parchment, and refrigerate for up to two days. Reheat gently for best results.
- → Can I prepare the batter ahead?
It’s best cooked fresh, but you can mix dry and wet ingredients separately, combining just before cooking for optimal fluffiness.