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Birthday Cake Pancakes

four pancakes stacked on a white plate topped with whipped cream, vanilla icing and sprinkles.
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5 from 1 review

A stack of these colorful birthday cake pancakes are the sweetest way to celebrate in the morning. Just 1 bowl, brimming with rainbow sprinkles, thick and fluffy, and topped with vanilla glaze. These funfetti pancakes will make any morning extra special!

Ingredients

Units

Pancakes

  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 2 cups whole milk
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup rainbow sprinkles (not nonpareils)

Vanilla Glaze

Instructions

  1. Melt the butter first. Microwave or stovetop– either is fine. Set aside to slightly cool.
  2. In a large bowl, whisk the butter, sugar, eggs, and vanilla together until combined, and then whisk in the milk. Add the flour, baking powder, baking soda, and salt and gently whisk to combine until no flour pockets remain. The batter will be thick– a few lumps are OK.
  3. Let the batter sit while you heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick spray. Once it's hot, about 1-2 minutes, gently fold the sprinkles into the batter. Drop about 1/3 cup of batter on the skillet (I usually can fit 3-4 pancakes in a 12-inch skillet.) Cook until the edges are set and bubbles form along the sides and top, about 2-3 minutes. Flip and cook the other side until cooked through, 1-2 more minutes. The total cooking time is 4-5 minutes. Coat the griddle or skillet with butter or nonstick spray for each batch of pancakes. Keep pancakes warm in a preheated 200ºF oven or the warmer setting until all pancakes are cooked.
  4. Make the glaze: Whisk the glaze ingredients together until smooth and pour over pancakes just before serving.
  5. Serve pancakes immediately with vanilla glaze and sprinkles on top. Leftovers stay fresh in the refrigerator for up to 1 week.

Notes

  1. Freezing Instructions: Pancakes freeze well for up to 3 months– cool completely before freezing. Thaw overnight in the refrigerator or reheat frozen pancakes in the microwave.
  2. Milk: For richer pancakes I reccomend using whole milk, though a lower-fat milk will work too.
  3. Sprinkles: Make sure you use regular sprinkles, not the nonpareils. You could also use confetti sprinkles (the flat pastel discs in the photos.) Other types of sprinkles will bleed into the batter which is not what we want.

Find it online: https://runlifteatrepeat.com/birthday-cake-pancakes/