Julie Clark
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Funfetti Pancakes
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These Funfetti Pancakes will make a birthday shine or give an ordinary day a special start. A cake mix gives it that well-loved cake batter flavor, but these still have a wonderful pancake texture. And don’t forget the buttercream glaze on top!
Summertime is the season of birthdays in our family. In our house, no birthday is complete without sprinkles. I love starting the day with a healthy breakfast, but on birthdays all bets are off. The sugar comes out in birthday cookies and birthday cake, but the best way to start the day is with a stack of birthday pancakes.
Funfetti Pancakes have been a huge hit at birthday sleepovers and family birthday breakfasts. Kids LOVE the rainbow sprinkles inside. They brighten up that stack of hotcakes.
About this Funfetti Pancakes Recipe:
- Flavor: “They taste like wedding cake!” What else is there to say? If you love funfetti cake mix, you’ll love this stack of sweet birthday pancakes.
- Texture: Soft fluffy pancake texture and a buttercream glaze that melts in your mouth.
- Method: This recipe starts with a cake mix and adds extra ingredients to extend the batter. You’ll cook the pancakes on a hot griddle or skillet, then serve.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Erica says, “Absolutely AMAZING! They were the perfect combination of cake and pancake with an obscure but delicious amount of sprinkles!!! Personally I can’t tolerate overly sweet things so I eliminated the extra 2 tbs of sugar and they were almost perfect as far as sweetness goes. Thank you so much for sharing this recipe, its most definitely a family favorite!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Christine says, “I just made these for a birthday breakfast and they turned out wonderfully! The kids and adults loved them. I splashed a little more milk into the frosting to make it more “pourable” but other than that I followed the recipe exactly and it was perfect!”
Can you make pancakes with a cake mix?
Yes! These pancakes are made with a box of Pillsbury Funfetti cake mix. We’ve showed you how to make a cake mix pancake recipe before and they’ve been a favorite ever since.
Why change a good thing, you ask? For these Funfetti Pancakes, I wanted more of a pancake texture instead of a cupcake texture. A little firmer, not as “cakey”, but still super soft and fluffy. And of course, birthday cake flavor.
To get the texture I wanted, I started with my favorite pancake recipe I adjusted the ratio of the ingredients just a bit, then added in a Funfetti cake mix. After a couple test pancakes and adjustments, I had my perfect pancake texture.
How to Make Funfetti Pancakes
- Mix the dry ingredients. In a large bowl, combine the flour, baking powder, sugar, salt and cake mix. Set aside.
- Mix the wet ingredients. In a separate bowl, mix together the oil, eggs and milk.
- Combine the wet into the dry. Add the wet ingredients into the flour mixture and mix just until combined. Fold in the sprinkles. Batter will be thick. (If you’d like thinner pancakes, you can add a bit more milk.)
- Preheat the griddle. Heat a griddle to about 250-275 degrees Fahrenheit (low heat so the pancakes do not burn). Spray the griddle with cooking spray.
- Cook the pancakes. Pour the pancake batter onto the hot pan and cook the pancakes for about 1-2 minutes or until bubbles start forming in the batter. Flip the pancake and cook for an additional minute or until cooked through.
- In a small bowl, stir together the powdered sugar, softened butter, cream and vanilla. This frosting will be at a spreadable consistency.
- If you’d like to drizzle the vanilla icing, microwave the frosting for about 10 seconds and stir, then drizzle over the funfetti pancakes.
Can you freeze pancakes?
Yes! If you have leftover pancakes freeze well. Place wax paper or parchment paper between each funfetti pancake and seal them in a Ziploc freezer bag. Freeze for up to 6 weeks.
The wax paper will help them separate easily so you can pull out the exact amount of servings that you need.
Pancake Toppings & Add-Ins
Mini chocolate chips, white chocolate chips or fresh berries such as blueberries, raspberries or strawberries are a great option for adding into the funfetti pancake batter for even more color and flavor.
Don’t forget the melt-in-your mouth vanilla buttercream glaze on top of the birthday cake pancakes. It’s your classic vanilla buttercream turned into a fantastically sweet drizzle to spoon over your freshly made funfetti pancakes.
- Melted butter and brown sugar. Just try it. Trust me.
- Raspberry sauce
- Strawberry topping
- A drizzle of Amish peanut butter spread.
- Hazelnut spread
- Fresh fruit
- Powdered sugar
- Honey
- Dulce de leche
- Buttercream frosting
Syrups such as maple syrup or blueberry syrup are great options for funfetti pancakes, too. And for birthday celebrations, don’t forget the candles!
More Funfetti Recipes
Funfetti Pancakes from a Cake Mix
These Funfetti Pancakes will make a birthday shine or give an ordinary day a special start. A cake mix gives it that well-loved cake batter flavor, but these still have a wonderful pancake texture. And don't forget the buttercream glaze on top!
Servings 11 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 box Pillsbury Funfetti cake mix (15.25 ounces)
- 1/3 cup canola oil
- 3 large eggs
- 2 1/3 cups 2% milk
- 1/3 cup sprinkles
Frosting:
- 1 cup powdered sugar
- 2 tablespoons salted butter softened
- 2 tablespoons half & half cream
- 1/2 teaspoon vanilla extract or almond extract
Instructions
- In a large mixing bowl, combine the flour, baking powder, sugar, salt and cake mix. Set aside. 1 ⅓ cups all-purpose flour, 2 teaspoons baking powder, 2 tablespoons granulated sugar, ½ teaspoon salt, 1 box Pillsbury Funfetti cake mix
- In another small bowl, whisk together the oil, eggs and milk. ⅓ cup canola oil, 3 large eggs, 2 ⅓ cups 2% milk
- Add the wet ingredients into the dry ingredients and mix just until combined. Fold in the sprinkles. Batter will be thick. (If you'd like thinner pancakes, you can add a bit more milk.) ⅓ cup sprinkles
- Heat a griddle to about 250-275 degrees Fahrenheit (low heat so the pancakes do not burn). Spray the griddle with cooking spray.
- Ladle the pancake batter onto the hot pan and cook the pancakes for about 1-2 minutes or until bubbles start forming in the batter. Flip the pancake and cook for an additional minute or until cooked through.
- In a small bowl, stir together the powdered sugar, softened butter, cream and vanilla. This frosting will be at a spreadable consistency. If you'd like to drizzle the frosting, microwave the frosting for about 10 seconds and stir, then drizzle over the pancakes. 1 cup powdered sugar, 2 tablespoons salted butter, 2 tablespoons half & half cream, ½ teaspoon vanilla extract
Video
Notes
- If you’d like buttermilk pancakes, use buttermilk in place of the milk, then reduce the baking powder to 1 teaspoon and add ½ teaspoon baking soda.
- Use jimmies or nonpareils. The color may start to come off the sprinkles and color the batter, so add them at the very end.
- Refrigerate any leftover pancakes in an airtight container for up to 4 days. Reheat in the microwave.
- These pancakes freeze well. Place wax paper between each pancake and put them in a Ziploc bag. The wax paper will help them to separate easily.
- This recipes makes about 22 5″ pancakes.
Nutrition
Serving: 75g | Calories: 435kcal | Carbohydrates: 70g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 495mg | Potassium: 211mg | Fiber: 1g | Sugar: 40g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 2mg
Absolutely AMAZING! They were the perfect combination of cake and pancake with an obscure but delicious amount of sprinkles!!! Personally I can’t tolerate overly sweet things so I eliminated the extra 2 tbs of sugar and they were almost perfect as far as sweetness goes. Thank you so much for sharing this recipe, its most definitely a family favorite!
A few notes. I’ve made these twice. 1: batter will be very thick like brownie batter. Leave it. 2: you might try making it without added sugar first. Ours were too sweet. 3: the low heat is imperative. Don’t expect these to cook like normal pancakes. 4: cook these very small… like silver dollar size, and low heat. They’ll burn and be raw in the middle if you try to cook them like average pancakes. They cook slowly. 5: Make ahead of time if you have company over because they cook very slowly. 6: DONT use Annie’s funfetti cake mix… Read more »
do you think you could make these on a sheet pan and then just cut them into squares and serve?
Just made these. I have made many times before. I love them For birthday mornings: but thought I would comment. Don’t use the non pareil sprinkles. The little balls, in your batter. The color just mixes with batter and turns it like a muddled gray:/
I just tried to make this ended up with a goopy thick batter …. Where did I go wrong!
Hi,
I was just woundering if you have to use the funfetti cake mix!😢😮😮😉😊😁😁😁😀😀😀😄😄😄😄😃😃😃😂😂😂
Can you use this recipe in a waffle maker?
How can you cut this in 1/2?
Can you tell me the recipe without using a cake mix? Or can you point me to someone who can develop this recipe without using a store bought shortcut? I want to make these from scratch. Thankss
I just made these for a birthday breakfast and they turned out wonderfully! The kids and adults loved them. I splashed a little more milk into the frosting to make it more “pourable” but other than that I followed the recipe exactly and it was perfect!
Delicious! Huge hit, especially the frosting! Used this as the birthday cake for our breakfast get together! Definitely double the icing, you’ll want it.
Oh, these look delicious!!! I’d love to make them tomorrow for dinner (breakfast for dinner is my fav!). I don’t have funfetti cake mix on hand but I have a box of yellow cake mix. Will that work just as well?