Favorite Funfetti Pancakes (Birthday Cake)

Perfectly fluffy pancakes, made more fun? These Funfetti Pancakes are exactly that—and they are just so yummy. They’re perfect to celebrate a holiday, birthday, or special day … or just as a way to make breakfast more fun for the kids.

Funfetti Pancakes

Yes, you could pick up a box of funfetti cake mix at the store, but when it’s SO easy to make a batch at home—with ingredients you probably already have on hand—I say why not! Plus, this sprinkle pancake recipe lets you make adjustments for preferences and allergies as needed, and it’s so darn delicious.

The “Funfetti” part of this recipe comes from the addition of sprinkles right at the end of mixing the batter. (Just like my Sprinkle Muffins!) They add color and fun, and when paired with perfectly fluffy pancakes? Well, that right there is a recipe for a happy breakfast.

(You may also like my Christmas Pancakes and my Gingerbread Pancakes.)

Birthday Cake Pancakes

This is one of our most fun breakfast options. We love Birthday Cake Muffins and this pancake option is just as great. It’s perfect for a birthday breakfast, sure, but also for New Year’s Day or any day that deserves to be celebrated.

You can make them as silver-dollar pancakes or larger according to what you and your kids prefer.

Ingredients You Need

Here’s a look at the ingredients you need to make this breakfast recipe. You likely have the majority of them in your refrigerator or pantry so you might not even have to go to the store!

• Milk: I use whole milk in my baking and cooking, but you can swap in another kind or nondairy milk as you like. They all will work here.
• Eggs: Eggs help the batter be light and tender. To make this without eggs, use a store-bought egg replacer like the one from Bob’s Red Mill.
• Unsalted butter: We add a little melted butter to the batter for richness and also use butter to grease the pan.
• Vanilla extract: Vanilla, either pure or imitation, adds lovely flavor to this pancake recipe.
• Sugar: A very small amount of sugar gives the classic pancake flavor you expect here.
• Baking powder: This is the leavening in the pancake recipe that helps them to rise and be fluffy and cooked through in the middle.
• Sprinkles: I prefer to use the India Tree Fiesta sprinkles in this recipe since their color really pops, but you can use any type you prefer. (I do not recommend nonpareil-style sprinkles, as they will bleed really fast when you stir them into the batter.)

Step-by-Step Instructions

Here’s an overview of what to expect when making this recipe. Scroll down to the end of the post for the full amounts and instructions.

1. Whisk the wet ingredients and dry ingredients together in two separate bowls.
2. Add the milk mixture to the flour mixture. Whisk gently to combine.
3. Fold in the sprinkles very gently.
4. Heat a large nonstick skillet over medium heat. Add batter to the pan and cook on both sides.

Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

product we love

India Tree Sprinkles

These sprinkles are plant-based and bright and fun. They hold up well in this recipe.

How to Store

Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze pancakes between layers of parchment paper (or in a single layer) in a freezer bag.

Try to let the pancakes cool entirely before storing so they don’t steam in the container or bag (which would cook them more).

Best Tips for Success

• To make for a baby, omit the sugar and use plain nondairy milk.
• Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
• Gluten-free: Use a 1:1 style of gluten-free flour mix.
• Dairy-free: Use nondairy milk.
• Egg-Free: Use a store-bought egg replacer like the one from Bob’s Red Mill.
• I prefer using traditional sprinkles in this recipe. The ones shown here are the India Tree brand.

I’d love to hear your feedback on this post, so please rate and comment below!

• Add the milk, egg, butter, and vanilla to a medium bowl. Whisk to combine into a smooth mixture.

• Add the flour, sugar, baking powder, and salt to a separate bowl. Whisk gently to combine to evenly distribute the baking powder. Add to the milk mixture and whisk to combine gently.
• Fold in the sprinkles very gently.

• Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.

• Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.

• Flip over with a spatula and cook for an additional 3 minutes. Serve warm. (Or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch.) Add a little more butter to the pan as needed to keep the pancakes from sticking.

• To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Bake for 8-10 minutes or until lightly golden brown and just firm to the touch.
• Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
• To make for a baby, omit the sugar and use plain nondairy milk.
• Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
• Gluten-free: Use a 1:1 style of gluten-free flour mix.
• Dairy-free: Use nondairy milk.
• Egg-free: Use a store-bought egg replacer like the one from Bob’s Red Mill.
• I prefer using traditional sprinkles in this recipe. The ones shown here are the India Tree brand.

Serving: 4pancakes, Calories: 244kcal, Carbohydrates: 34g, Protein: 6g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 61mg, Sodium: 392mg, Potassium: 121mg, Fiber: 1g, Sugar: 10g, Vitamin A: 308IU, Calcium: 187mg, Iron: 2mg

This post was first published December 2022.