Sweet whipped topping between fluffy pancakes filled with colorful sprinkles. A delicious Confetti Pancake Cake makes such a fun breakfast treat for celebrating birthdays, milestones and the first day of school!
Let’s Celebrate!
Kickstart the day’s celebration with a scrumptious Confetti Pancake Cake! Fluffy homemade pancakes layered with whipped topping and so many rainbow sprinkles! It’s such a fun and yummy breakfast treat for celebrating birthdays and milestones like the first day of school!
What a Treat!
While this layered pancake cake is too much for every day, it’s such a fun treat for celebrating. We love to go big for birthdays and important milestones like the first day of school. And this Confetti Pancake Cake is perfect for making a big, big deal!
What Do I Need to Make Confetti Pancakes?
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Granulated sugar
- Rainbow sprinkles
- Large eggs
- Whole milk
- Vanilla extract
- Butter, melted & slightly cooled
Confetti Pancake Cake
- Frozen whipped topping, thawed (such as Cool Whip)
- Rainbow sprinkles, for garnishing
- Simple icing, if desired
- Maple syrup, if desired
How to Make Confetti Pancakes
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar and sprinkles. Make a well in the center.
- In a separate bowl, whisk together the eggs until well combined. Whisk in the milk and then the melted butter.
- Add the wet ingredients to the bowl with the dry ingredients. Gently stir until just combined. Let the batter rest while you heat the griddle.
- Heat a large griddle over medium-low heat. Grease the griddle with cooking spray or butter.
- Using a cookie scoop, scoop 2 tablespoons of batter onto the hot griddle for each pancake, spacing each one a few inches apart to give them room to puff and you room to flip them. Cook on one side until bubbles begin to form, about 2 minutes; then quickly flip the pancakes and cook the other side until light brown on both sides, about 2 more minutes. Flip only once.
- Serve immediately or place in a 200° oven to keep warm until ready to serve.
- Serve with maple syrup, simple icing, whipped topping and more sprinkles, if desired.
How to Make a Confetti Pancake Cake
- Place one pancake in the center of a cake stand or platter. Spread with an even layer of whipped topping. Top with another pancake and whipped topping. Repeat the layers of pancakes and whipped topping, ending with a pancake on top.
- Drizzle the cake with the simple icing, if desired. Dollop the top middle of the cake with more whipped topping. Sprinkle it all with sprinkles!
- Slice into like you would a layered cake or serve as individual pancake layers. Serve with more simple icing or maple syrup on the side.
If you make this Confetti Pancake Cake and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Confetti Pancake Cake
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 5-6 1x
Description
Celebrate birthdays and important milestones with a Confetti Cake Pancake for breakfast! Sweet whipped topping between layers of homemade Confetti Pancakes and topped with even more whipped cream and sprinkles.
Ingredients
- 5–6 Funfetti Pancakes (see recipe below)
- 1 (8 ounce) container frozen whipped topping, thawed (such as Cool Whip)
- Rainbow sprinkles, for garnishing
- Simple icing, if desired
- maple syrup, if desired
Instructions
- Place one pancake in the center of a cake stand or platter. Spread with an even layer of whipped topping. Top with another pancake and whipped topping. Repeat the layers of pancakes and whipped topping, ending with a pancake on top.
- Drizzle the cake with the simple icing, if desired. Dollop the top middle of the cake with more whipped topping. Sprinkle it all with sprinkles!
- Slice into like you would a layered cake or serve as individual pancake layers. Serve with more simple icing or maple syrup on the side.
Confetti Pancakes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 20 pancakes 1x
Description
Fluffy homemade pancakes with colorful rainbow sprinkles throughout. It’s a breakfast celebration!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 1/2 cup rainbow sprinkles
- 2 large eggs
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 4 tablespoons butter, melted & slightly cooled
Toppings:
- Maple syrup
- Simple Icing
- Whipped topping
- Rainbow sprinkles
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar and sprinkles. Make a well in the center.
- In a separate bowl, whisk together the eggs until well combined. Whisk in the milk and then the melted butter.
- Add the wet ingredients to the bowl with the dry ingredients. Gently stir until just combined. Let the batter rest while you heat the griddle.
- Heat a large griddle over medium-low heat. Grease the griddle with cooking spray or butter.
- Using a cookie scoop, scoop 2 tablespoons of batter onto the hot griddle for each pancake, spacing each one a few inches apart to give them room to puff and you room to flip them. Cook on one side until bubbles begin to form, about 2 minutes; then quickly flip the pancakes and cook the other side until light brown on both sides, about 2 more minutes. Flip only once.
- Serve immediately or place in a 200° oven to keep warm until ready to serve.
- Serve with maple syrup, simple icing, whipped topping and more sprinkles, if desired
