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Funfetti Pancakes with Vanilla Butter Glaze Recipe

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4.3 from 11 reviews

These Funfetti Pancakes are a delightful twist on classic pancakes, featuring colorful rainbow sprinkles mixed right into the batter for a festive touch. Topped with a creamy vanilla butter glaze, they make a perfect celebratory breakfast or brunch treat that’s both fluffy and flavorful.

Ingredients

Pancakes

  • 1½ cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt (sea salt or kosher salt)
  • ¼ teaspoon baking soda
  • 1¼ cups whole milk
  • 2 large eggs
  • 3 tablespoons butter, melted
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 1/4 cup rainbow jimmies sprinkles

Vanilla Butter Glaze

  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Mix Dry Ingredients. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and baking soda until evenly combined to create a consistent dry mixture.
  2. Mix Wet Ingredients. In a separate smaller bowl, whisk the whole milk, eggs, melted butter, vanilla extract, and almond extract until fully combined and smooth.
  3. Combine Wet and Dry. Pour the wet ingredients into the dry ingredients bowl and gently stir with a wooden spoon or rubber spatula just until combined, ensuring no dry pockets remain but avoiding overmixing to keep the batter fluffy.
  4. Let Batter Rest. Allow the pancake batter to rest for 5 minutes to hydrate the ingredients fully, which helps achieve tender pancakes.
  5. Prepare Cooking Surface. While the batter rests, heat a nonstick skillet or electric griddle over medium heat and lightly coat with nonstick cooking spray, butter, or oil to prevent sticking.
  6. Add Sprinkles. Gently fold the rainbow jimmies sprinkles into the rested batter using a spatula with light strokes to keep the batter fluffy and prevent the colors from bleeding.
  7. Cook Pancakes – Side One. Scoop 1/4 cup of batter for each pancake onto the heated skillet. Cook until bubbles form and pop on the surface and edges, about 2-3 minutes.
  8. Cook Pancakes – Side Two. Flip the pancakes and continue cooking for another 1-2 minutes until they are golden brown and cooked through in the center. Transfer cooked pancakes to a plate and repeat until all batter is used.
  9. Make Butter Glaze – Melt Butter. In a saucepan over medium heat, melt the butter completely until smooth.
  10. Add Powdered Sugar. Whisk in the powdered sugar thoroughly into the melted butter until combined.
  11. Add Heavy Cream. While whisking, slowly stir in the heavy cream until the glaze loosens and reaches a pourable, drizzle-able consistency.
  12. Finish Glaze. Remove the pan from the heat and stir in the vanilla extract until the glaze is smooth and well combined.
  13. Serve. Drizzle the warm vanilla butter glaze generously over the stack of funfetti pancakes. Serve with optional whipped cream, extra butter, and additional sprinkles for garnish. Enjoy while warm!

Notes

  • Do not overmix the batter to keep pancakes light and fluffy; small lumps are okay.
  • Resting the batter helps improve texture by hydrating the flour.
  • Use a nonstick pan or griddle with light grease to prevent sticking and ensure even cooking.
  • Handle sprinkles gently to avoid color bleeding into the batter.
  • The butter glaze can be adjusted with more or less heavy cream to reach desired drizzling thickness.
  • For a dairy-free option, substitute milk and butter with plant-based alternatives and verify powdered sugar is vegan.

Find it online: https://bitezly.com/funfetti-pancakes-with-vanilla-butter-glaze-recipe/