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.

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.

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.

Delish Funfetti Pancakes

These funfetti pancakes are fluffy, colorful, and perfect for a festive breakfast!

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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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

These pancakes are best served with maple syrup and extra sprinkles!