Description
Fluffy homemade pancakes filled with colorful sprinkles topped with a simple icing, whipped topping and even more sprinkles. These Confetti Pancakes are perfect for any special 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
- 2Â large eggs
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 4 tablespoons butter, melted & slightly cooled
Toppings:
- Maple syrup
- Simple Icing
- Whipped topping or whipped cream
- 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/or more sprinkles, if desired.