How To Make Funfetti Buttermilk Pancakes
Munch on these colorful, soft and fluffy funfetti buttermilk pancakes, topped with a sweet and creamy icing, for an appetizing breakfast meal!
Melt 6 tablespoons of butter. Set aside to slightly cool.
In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
In another large bowl, whisk the eggs, buttermilk, vanilla and almond extracts together until combined.
Whisk in the melted butter. Pour the wet ingredients into the dry ingredients, then whisk by hand gently to combine. The batter is thick and a few lumps may remain.
Fold in the rainbow sprinkles gently using a rubber spatula or wooden spoon. Taste the batter, and add more almond or vanilla extract as preferred.
Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about ¼ cup of batter on the griddle.
Cook for 1 minute until the edges look dry and bubbles begin to form on the sides. Flip and cook on the other side for 2 minutes until cooked through.
Coat griddle/skillet again with butter for each pancake or batch of pancakes. Keep the pancakes warm in a preheated 200 degrees F oven until all pancakes are cooked.
Quickly whisk the confectioners’ sugar, vanilla extra, and milk together in a medium bowl until smooth. Start with 1 tablespoon of milk and add one more to thin out, if necessary.
Serve pancakes with icing and extra sprinkles on top, and enjoy!
- Calories: 275.96kcal
- Fat: 7.88g
- Saturated Fat: 4.60g
- Trans Fat: 0.26g
- Monounsaturated Fat: 2.12g
- Polyunsaturated Fat: 0.54g
- Carbohydrates: 45.72g
- Fiber: 0.69g
- Sugar: 25.99g
- Protein: 5.41g
- Cholesterol: 52.53mg
- Sodium: 251.78mg
- Calcium: 104.42mg
- Potassium: 114.69mg
- Iron: 1.44mg
- Vitamin A: 75.02µg
- Vitamin C: 0.45mg