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Easy Funfetti Pancakes

Easy Funfetti Pancakes

Move over, plain pancakes, there’s a new star on the breakfast table, and it’s throwing a full-on party on your plate. Introducing: Easy Funfetti Pancakes. They’re fluffy, sweet, and bursting with colorful sprinkles. Whether it’s your birthday, a weekend brunch, or just a random Tuesday that needs a little sparkle, these pancakes are guaranteed to brighten your morning.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 People
Author: Florence Jackson

Ingredients

For the Pancakes

  • 140 g (1 cup) All Purpose Flour
  • 2 tsp (2 tsp) Baking Powder
  • 3 tbsp (3 tbsp) Granulated Sugar
  • 130 ml (½ cup) Milk
  • 2 (2) Large Eggs
  • 2 tbsp (2 tbsp) Unsalted Butter Melted
  • 80 g (½ cup) Rainbow Funfetti Sprinkles

For the Homemade Whipped Cream

  • 120 ml (½ cup) Heavy Cream (Double Cream in the UK)
  • 3 tbsp Powdered Sugar
  • Powdered Sugar Optional, to decorate
  • Rainbow Funfetti Sprinkles Optional, to decorate

Instructions

For the Whipped Cream

  • It's up to you whether you make this before/during/after making the pancakes. If making before, keep it cold while the pancakes are frying. If making after, keep the pancakes hot!
  • Add the cream to a bowl and use an electric whisk - whisk on high until soft peaks form. Then add the powdered sugar and whisk just in short blasts (10 seconds at a time) until everything is combined and the cream holds its shape (if you scoop it with a spoon, it won't drip off the sides/the cream left in the bowl won't move very quickly).

For the Pancakes

  • Add the flour, baking powder and sugar to a large bowl and stir to combine. Make a well in the centre and add the milk, eggs and melted butter. Whisk until just combined – it should still be a little lumpy. Then add in the sprinkles and only gently mix, if you whisk in vigorously, the colors will leak, giving the batter a sort of grey/pink tinge.
  • Place a frying pan over a low to medium heat. Brush with melted butter or oil. Scoop about a 1/4 cup of batter onto the pan.
  • Fry for about 1-2 minutes – flipping when the air bubbles on the surface of the batter begin to pop. Fry for another minute, then remove and repeat for all remaining batter.
  • Keep the pancakes warm in the oven if making a large batch - place on a plate and keep in the oven at around 150℉.
  • Top the pancakes with cream, additional sprinkles and anything else you like - I add a dusting of powdered sugar and some maple syrup!

Notes

  1. To keep the pancakes warm while making a larger batch, heat the oven to about 150F. Place a heatproof plate or baking dish in the oven and add the pancakes once cooked. They'll retain their heat ready for when you serve.