Funfetti Pancakes w. Vanilla Glaze
Maybe I should have called these Birthday Cake Pancakes instead? Sprinkles!!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 C all purpose flour
- 3 Tbsp sugar
- 2 Tsps baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs (whites and yolks separated)
- 1 cup whole milk
- 2 Tbsp unsalted butter (melted and cooled)
- 1/3 cup white chocolate chips
- 1/3 cup rainbow sprinkles (avoid nonpareils)
- 1 C powdered sugar
- 1 Tbsp whole milk (as needed)
- 1 teaspoon vanilla extract ((clear, if you have it))
Instructions
- 1
Start by sifting together the flour, sugar, baking powder, and salt in a large bowl. We’re going for light and airy pancakes, and sifting is the first step to fluffy goodness. You want everything to mix evenly, so no one gets a mouthful of baking powder.
- 2
Grab another bowl and whisk together the egg yolks, milk, and melted butter. It’s important that the butter is cooled so we don’t scramble the eggs. We’re making pancakes, disaster for breakfast!
- 3
In a separate bowl, whip the egg whites until they form stiff peaks—this is what’s going to give our pancakes that dreamy fluffiness. It’s a little bit of work, but trust me, it’s worth it.
- 4
Pour the wet mixture into the dry ingredients and fold them together gently with a spatula. Don’t overdo it; a few lumps are totally okay. This batter should be thick but still pourable. Lumps in your batter = fluff in your pancakes.
- 5
Now, gently fold in those whipped egg whites. Be careful here—we don’t want to lose all that air we just whipped into them. You’re looking for a batter that’s light and airy.
- 6
Time to heat things up! Preheat your griddle over medium-high heat and coat it with a mix of 1 tablespoon of oil and 1/2 tablespoon of butter. This gives you that perfect crispy edge without burning your pancakes.
- 7
While your griddle is getting nice and hot, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If it’s too thick, just add a little more milk until you get the right consistency. Set it aside for the big drizzle at the end.
- 8
Pour about 1/3 cup of batter for each pancake onto the griddle. Don’t overcrowd the pan. As soon as you pour the batter, sprinkle on the chocolate chips and rainbow sprinkles. Let them cook until the edges look dry and you see bubbles popping on the surface—this is your cue to flip. Another minute or two on the other side, and you’re golden.
- 9
Stack those pancakes high and drizzle with your glaze. You can also keep them warm in a 300°F oven if you’re cooking in batches. Serve hot and get ready to dive into some serious pancake perfection!