Easy Funfetti Buttermilk Pancakes

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Take your perfect buttermilk pancake and turn them into the most fun, most celebratory, most colorful, and most flavorful treat... meet Funfetti Buttermilk Pancakes! Light and fluffy pancakes are filled with colorful sprinkles and white chocolate chips!

overhead shot of pancakes on a plate surrounded by a jar of sprinkles, jar of syrup, and sliced strawberries

Pancake Process

Whisk dry ingredients
Whisk wet ingredients
Add dry ingredients to wet ingredients
Fold in sprinkles and desired mix-ins
Let batter rest
Heat skillet
Cook

overhead shot of ingredients separated into glass bowls

Pancake Ingredients

Flour: All purpose flour works perfectly in these pancakes. Make sure to spoon flour into your measuring cups rather than scooping flour with the cups. The worst thing is dry and rock-hard pancakes... and adding too much flour will likely lead to these less-than-ideal results!
Baking Powder + Baking Soda: These two leavening agents are what help to create tall, puffy, and fluffy pancakes!
Salt: Salt brings out extra flavor!
Sugar: There's just a touch of sugar in these in comparison to most baked goods! Regular granulated sugar will do the trick!
Buttermilk: Buttermilk... incredibly important for buttermilk pancakes! Buttermilk impacts the texture, flavor, and look of these pancakes! You can make buttermilk from scratch if necessary! Refer to the FAQ section below!
Eggs: You'll need two large eggs at room temperature!
Butter: Melted butter. It can't be any easier! Chop your butter into tablespoon pieces and heat in the microwave in 30 second intervals or in a small saucepan over the stove until smooth.
Vanilla, Butter, Almond Extracts: If you only use one, you need to use vanilla extract for flavor! If you have or can easily find butter extract, it adds the BEST funfetti, buttery flavor! If y
Sprinkles: I highly recommend using soft jimmies in all baked goods. If you've ever had a crunchy spinkle destroy a soft baked good.... you know why. Here are the sprinkles that I swear by! They are soft, taste like a birthday cake in tiny form, and the colors are stunning! I use these in alllll of my treats with sprinkles!
White Chocolate Chips: White chocolate chips add another layer of sweetness, gooey texture, and flavor! They are optional but so fun!

overhead shot of pancakes with whipped cream, sprinkles, and strawberries

FAQ

What is the difference between buttermilk pancakes and regular pancakes?

Though this might sound self-explanatory, buttermilk pancakes are made using buttermilk or sour milk. They are more tender!

What happens if I use milk instead of buttermilk?

For this recipe, I highly recommend using buttermilk! Buttermilk creates a lighter, fluffier, and taller pancake. You will not achieve the same results if you use regular pancakes!

Can I make homemade buttermilk?

You absolutely can make buttermilk from scratch. It won't be the exact same as store-bought, but it will be better than using regular milk! Add two tablespoons of milk to a liquid measuring cup before filling to the 2 cup line with milk. Stir the mixture before letting it sit for 5-10 minutes until it has thickened slightly and become chunky!

What is funfetti and what does it taste like?

Funfetti is a classic flavor... some people refer to it as birthday cake or confetti! It's basically extra buttery vanilla with sprinkles!

stack of funfetti buttermilk pancakes on a white plate with sprinkles and maple syrup in the background

Tips for Perfect Pancakes

Mixing: Mixing this batter is the most important part of this recipe. Overmixing will lead to flatter, dryer pancakes! You will FOLD the dry ingredients into the wet with a spatula. Don’t use a whisk, don’t use a wooden spoon…. I promise, use a spatula to gently fold the dry ingredients into the wet just until the flour disappears into the batter. The batter should be thick and lumpy!

Low-Temp Cooking: These pancakes are light, fluffy, and golden when cooked on medium/low temperature. If you cook these on high, the outside of the pancakes will burn while the insides will be gooey, rubbery, and wet in alllll of the wrong ways! I like to heat my pan at medium heat and immediately turn the temperature down a bit when I start cooking the pancakes!

Storing: I have found freezing cooled pancakes to yield the best results when reheating! To do this, wrap each pancake in cling wrap or place small sheets of parchment paper between each pancake when stacking! Place the pancakes in a freezer-safe container or large plastic bag before storing in the freezer for up to 3 months. To reheat, do so on a griddle, toaster, microwave, or in an oven at 350 degrees Fahrenheit.

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