Delish Funfetti Pancakes

I make these Delish Funfetti Pancakes when I want breakfast to feel like a confetti party that doesn’t judge my life choices. They’re fluffy, obnoxiously colorful, and somehow manage to disguise the fact that I used boxed pancake mix for half the batter. Try them because they cheer up sad mornings, make kids suspiciously quiet, and pair extremely well with pretending you’re a brunch influencer for 0.3 seconds.
Once, I tried to be Pinterest-mom and flip a pancake while holding our toddler who thought the spatula was a drumstick. Husband cheerfully announced he’d “help” by narrating like a sportscaster, which meant he clapped at every slightly browned edge. The toddler launched a rainbow sprinkle offensive. I wore a pancake. The dog wore a pancake. Neighbors witnessed my pancake-fueled performance art. We ate the pancakes anyway because that’s parenting: low-key chaos, high on syrup.
Why You’ll Love This Delish Funfetti Pancakes
– Color therapy: They’re like eating tiny celebrations. Instant mood boost—doctor not included.
– Kid-approved: If you can bribe kids with frosting-colored batter, you can do anything. (Except fold fitted sheets.)
– Forgiving: Overcooked? Still tastes like party. Undercooked? Also rescueable with syrup. Net win.
– Fast comfort: Feels special, comes together faster than your morning Wi‑Fi tantrum.
Time-Saving Hacks
– Use half boxed mix and half homemade batter to look fancy but not cry while whisking eggs.
– Pre-mix dry ingredients in a jar and shake when you need temporary breakfast magic. Store jar upright and pretend you’re on top of things.
– Nonstick pan = less scrubbing. I repeat: use nonstick. Life is short and so is my dishwashing patience.
– Cook pancakes in batches on a warming tray or the oven (200°F/95°C) to keep them warm so everyone stops asking for the “next unicorn.”
– If the batter looks lumpy, don’t fret. Lumps are just texture with ambition.
MORE OF OUR FAVORITE…
Serving Ideas
– Stack tall with butter and maple syrup, because soggy dignity is still dignity.
– Serve with fresh berries and whipped cream if you need to pretend this is healthy.
– Dollop yogurt on top and call it “balanced.” No one will argue.
– Want to be reckless? Sprinkle extra confetti on each plate. The more glitter, the better the narrative.
– Serve with coffee for adults and juice for kids. Serve with wine if the kids drove you nuts—don’t worry, the pancakes forgive you.
What to Serve It With
– Bacon or turkey sausage if you like your brunch salty and chaotic.
– A simple fruit salad—because color on color is visually responsible.
– Smoothies for the people who feel guilty about syrup. (Ignore them; pass another pancake.)
Tips & Mistakes
– Tip: Let the batter rest 5 minutes. It mellows and puffs up.
– Mistake: Flipping too early. If it’s not bubbly and set on top, it’s not ready. Stop trying to be a hero.
– Tip: Medium heat wins. Too hot = char, too low = sad pancakes. We want proud, not cremated.
– Mistake: Overmixing. Stir until combined—your arm is not a stand mixer.
– Tip: Use a 1/4-cup scoop for evenly sized pancakes unless you’re auditioning for pancake abstract art.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Freeze single pancakes between parchment sheets and reheat in the toaster or oven so you don’t have to face soggy microwave sadness.
– For best texture, reheat in a 350°F oven for 6–8 minutes or pop in a toaster on low.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add lemon zest for a bright twist or cinnamon for cozy vibes.
– Use gluten-free flour cup-for-cup if that’s your thing—batter will behave slightly differently but still celebrate.
– Stir in chocolate chips, crushed cereal, or chopped nuts for texture diplomacy.
Frequently Asked Questions

Delish Funfetti Pancakes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup milk
- 1 large egg
- 0.5 cups rainbow sprinkles
- 2 tablespoons butter, melted
Instructions
Preparation Steps
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, and melted butter together.
- Combine the wet and dry ingredients until just mixed. Fold in the rainbow sprinkles.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
Notes
Featured Comments
“Made this last night and it was turned out amazing. Loved how the festive came together.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“New favorite here — absolutely loved. festive was spot on.”
“Made this last night and it was turned out amazing. Loved how the savory came together.”
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“Made this last night and it was so flavorful. Loved how the fizzy came together.”
“New favorite here — turned out amazing. nutty was spot on.”
“New favorite here — family favorite. weeknight winner was spot on.”
“New favorite here — turned out amazing. flaky was spot on.”