Funfetti Pancakes (Print Version)
# Ingredients:
→ Pancakes
01 -
1 1/2 cups (180g) plain flour
02 -
2 tablespoons (24g) colorful sprinkles, plus extras for topping
03 -
2 tablespoons (28g) granulated sugar
04 -
1 1/4 teaspoons of baking powder
05 -
3/4 teaspoon of baking soda
06 -
1 teaspoon coarse kosher salt
07 -
1 1/2 cups of tangy buttermilk
08 -
1 large-size egg
09 -
3 tablespoons of a neutral or avocado oil, a bit extra for frying too
10 -
1 teaspoon pure vanilla flavoring
11 -
1/4 teaspoon of almond flavoring
→ Icing
12 -
1 1/2 cups (170g) sifted powdered sugar
13 -
4 tablespoons (64g) melted unsalted butter
14 -
1/2 cup of rich heavy cream
15 -
1/8 teaspoon of coarse kosher salt
16 -
1/2 teaspoon pure vanilla flavor
→ Optional Toppings
17 -
Fluffy whipped cream
18 -
Some extra fun sprinkles
# Instructions:
01 -
In a medium mixing bowl, stir together the flour, colorful sprinkles, sugar, salt, baking powder, and baking soda.
02 -
Grab a different bowl, and whisk together the buttermilk, egg, almond and vanilla flavorings, and oil until smooth.
03 -
Pour the wet mixture into the dry bowl and gently whisk until just blended. Let it rest for 10 minutes before cooking.
04 -
Combine powdered sugar, melted butter, heavy cream, salt, and vanilla in a bowl. Whisk until smooth and creamy, like ribbons.
05 -
Warm up a skillet on medium-low, lightly greased. Drop 1/4 cup of batter per pancake, cook for 2–3 minutes till bubbled, flip, and cook another 2 minutes.
06 -
Drizzle the icing over warm pancakes. Top with some whipped cream and more sprinkles if you like.
# Notes:
01 -
Brightly colored sprinkles work better.
02 -
You can swap oil for melted butter if preferred.
03 -
Clear vanilla adds an extra funfetti-style flavor.
04 -
Giving the batter a break creates fluffier pancakes.