Filled with the most colorful sprinkles and packed with protein from Greek yogurt, these Funfetti Birthday Cake Pancakes are well known in my house for making the best breakfast memories. A kid-requested recipe that’s ready in just 15 minutes, these pancakes are easy to makeon a birthday, holiday, or just a random Wednesday morning!
Funfetti Pancakes
Looking for a simple pancake recipe that really brings the fun?
Then, I’ve got you!
I first made these pancakes a few months ago when my kids and I were having one of those dreadful weeks – where everything that could go wrong did. There were tears and anxiety and more than some more tears. It was just rough. I’m sure you know those types of weeks. So, on a random Thursday morning, I made these pancakes, hoping they would lift our spirits. And you know what? They did!
To make these pancakes, we start with a classic pancake batter, and then we simply fold in a bunch of colorful sprinkles and add in maybe a little too much vanilla extract along with a drizzle of maple syrup. The result – the most delicious and happy pancakes you could make! They were soooooo good that I ate two of them right off the pipping hot griddle! My oldest likes hers topped with whipped cream and drizzled with maple syrup (I mean, when in Rome), while my youngest likes her a smear of butter.
Yes, you can make these pancakes for:
- 🥳 breakfast on someone’s birthday (obvi a smart choice)
- 🥰 whenever you and/or your little ones are having a rough week
- 🎄 for Christmas, Valentine’s Day, or any other holiday breakfast
Next time I make these (which will probably be later this weekend), I will wait to eat mine; other than that, these pancakes are pure perfection!
Ingredients
Make sure to read the recipe card below for full ingredients and instructions!
- Flour: white whole wheat flour, a blend of whole wheat and white flour, all-purpose or a gluten-free one-for-one blend will work in this recipe.
- Yogurt: plain whole milk Greek yogurt is recommended, but you can also use plain whole milk yogurt or plain plant-based yogurt with similar results.
- Eggs
- Milk: you can use regular milk, or a plain plant-based milk
- Oil or Butter: you can use melted butter, or a mild oil such as avocado oil, melted coconut oil, or olive oil
- Maple Syrup: helps bring just a little sweetness to these pancakes, but you can omit if you prefer.
- Sprinkles: probably the main star of the show here! Jimmies work the best as they hold their shape.
- Vanilla Extract
- Baking Powder
- Salt
To The Kitchen We Go
RECIPE TIPS
- Double it: Works perfectly to make a batch of pancakes to freeze for later!
- Don’t Overmix the Batter: This can lead to tough pancakes. Stir just until the ingredients are combined, leaving a few lumps in the batter.
- Cooking for a large group: Keep pancakes warm on a baking sheet at 200 degrees in the oven while you finish cooking the rest.
Kid-Loved Funfetti Birthday Cake Pancakes (made with Greek yogurt)
Ingredients
- 1 1/2 cups white whole wheat flour (can sub in all-purpose or a gluten-free one-for-one blend)
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp melted butter
- 1 large egg
- 1/3 cup plain Greek yogurt
- 2 tbsp pure maple syrup
- 2 tsp vanilla extract
- 1 cup milk (regular or any plain plant-based milk)
- 1/3 cup sprinkles (jimmie's works best)
Instructions
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Wet Ingredients: Add in the melted butter, egg, plain Greek yogurt, maple syrup, vanilla extract, and milk.
- Incorporate: Stir until incorporated, do not overmix.
- Funfetti: Add in the sprinkles and gently combine.
- Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 2-3 tablespoons of batter onto the pan and cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If the batter gets too thick, add in a tablespoon at a time of milk and stir until you have the right consistency.
- Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all up all of the batter.
- Serve and Enjoy!
Notes
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
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