Funfetti Cake Batter Pancakes

Fluffy homemade cake batter pancakes with rainbow sprinkles throughout, topped off with whipped cream.

Fluffy homemade funfetti cake batter pancakes! Recipe from @bakedbyrachel

I like sprinkles. Okay… I love sprinkles.

And I figured with not only so many kids going back to school, but also everyone needing breakfast in general, that a totally fun, colorful and tasty breakfast recipe was necessary. Thus… these delicious funfetti cake batter pancakes. Which, as you can see, are plenty colorful.

They’re also ridiculously tasty and way better than a bowl of boring cold cereal.

Fluffy homemade funfetti cake batter pancakes! Recipe from @bakedbyrachel

Ditch the box pancake mix… because I know a lot of people rely on it, but trust me, you don’t need it! This recipe is easy and requires only basic ingredients you already have in your kitchen!

Homemade fluffy funfetti cake batter pancakes, you’ll never want another kind of pancake! Be sure to top them off with whipped cream and even more extra sprinkles! Fun for the entire family and for any day of the year!

And psst… you can make these ahead, freeze and reheat later! Make mornings even easier and brighter with a batch of these funfetti pancakes!

Fluffy homemade funfetti cake batter pancakes! Recipe from @bakedbyrachel

Funfetti Cake Batter Pancakes

Fluffy homemade cake batter pancakes with rainbow sprinkles throughout, topped off with whipped cream.
Prep Time10 mins
Cook Time4 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Pancake, Sprinkles
Servings: 15 pancakes

Ingredients

Pancakes:

  • 1 1/2 C all purpose flour
  • 2 tsp baking powder
  • Pinch salt
  • 1 Tbsp granulated sugar
  • 1/2 C white or yellow cake mix
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 1/2 C milk
  • 3 Tbsp unsalted butter melted
  • 3-4 Tbsp rainbow sprinkles

Whipped cream:

  • 3/4 C heavy cream
  • 2 Tbsp powdered sugar

Instructions

  • Prepare whipped cream in a medium bowl. Beat together heavy cream and powdered sugar until thickened and nearly stiff peaks form. Chill until ready to use.
  • Preheat an electric skillet to 350°F and lightly grease with vegetable oil.
  • In a large bowl, combine dry pancake ingredients, reserving sprinkles. In a medium bowl, combine wet ingredients. Slowly incorporate the wet mixture to the dry, using a whisk to combine. Stir until only small lumps remain. Stir in sprinkles.
  • Using a large cookie scoop, drop batter onto preheated skillet. Smooth out batter, creating a circle in an even layer. Cook for 3 minutes or until golden on the bottom and bubbling on top. Flip and cook for an additional 1 minute or until golden.
  • Serve and enjoy immediately with fresh whipped cream and extra sprinkles.

Notes

An original recipe from Baked by Rachel

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