Confetti Pancakes

Fluffy homemade pancakes filled with colorful sprinkles topped with a simple icing, whipped topping and even more sprinkles. These Confetti Pancakes are perfect for making any breakfast a celebration!

Make it a Breakfast Celebration

Celebrate a special day or make an ordinary Saturday morning extraordinary with these fun and delicious Confetti Pancakes. Fluffy pancakes made with colorful rainbow sprinkles throughout, topped with ribbons of simple icing, whipped topping and even more sprinkles.

It’s a party on a plate! They’re perfect for birthdays, celebrating big milestones or for just making someone special feel loved.

Worried they’ll be too sweet? You can always leave off the simple icing or even the whipped topping if you want! With all those rainbow sprinkles, they still scream “let’s celebrate!”

Sometimes we eat confetti pancakes with warm maple syrup instead and everyone loves them that way, too! They’re just such a bright, fun way to make breakfast a little more exciting.

Easy to Make, So Fun to Eat!

This easy homemade funfetti pancake recipe is as simple as it gets without a pancake mix. And so much yummier! With rainbow sprinkles cooked into the pancake batter, and a sweet dollop of whipped topping, these pancakes are a breakfast dream!

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
• Simple icing
• Whipped topping or whipped cream

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°F oven to keep warm until ready to serve.
• Serve with maple syrup, simple icing, whipped topping and/or more sprinkles, if desired.

How to Store Confetti Pancakes

Serve immediately or place in a 200°F oven to keep warm until ready to serve. Garnish with butter, maple syrup or simple icing and more sprinkles.

To store leftover pancakes, let them cool completely. Then stack them in an airtight container or baggie to store in the refrigerator for up to three days.

To freeze leftover pancakes, let them cool completely. Then stack them between sheets of parchment paper and place in a freezer-safe container or in individual freezer-safe baggies. Store in the freezer for up to two months.

To reheat: When ready to eat, place the pancakes in a single layer on a microwave-safe plate and microwave for about 20 seconds (30 seconds from frozen) or until heated through.

Or reheat them in the oven at 300°F for about 5 minutes (10 minutes from frozen) or until heated through.

My favorites way to reheat pancakes is actually in the toaster. Just pop them in and toast them until slightly crisp on the outside and heated through.

If you make these Confetti Pancakes 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,

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