Ingredients
Pancakes
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt (sea salt or kosher salt)
- ¼ teaspoon baking soda
- 1¼ cups whole milk
- 2 large eggs
- 3 tablespoons butter, melted
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ¼ cup rainbow jimmies sprinkles
Vanilla Butter Glaze
- ½ cup butter
- 2 cups powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and baking soda until evenly blended to ensure uniform distribution of leavening agents.
- Mix Wet Ingredients: In a separate smaller bowl, whisk whole milk, eggs, melted butter, vanilla extract, and almond extract until smooth and fully incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and gently stir with a wooden spoon or rubber spatula just until combined, making sure no large lumps or dry pockets remain. Avoid overmixing to keep the batter light and fluffy.
- Rest the Batter: Let the pancake batter rest for 5 minutes. This helps hydrate the flour and improves the texture of the pancakes. Meanwhile, heat a nonstick skillet or electric griddle over medium heat and lightly grease with cooking spray, butter, or oil.
- Add Sprinkles: After resting, gently fold in the rainbow jimmies sprinkles with a spatula using light strokes to prevent the colors from bleeding and to keep the batter fluffy.
- Cook Pancakes: Scoop ¼ cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and start popping around the edges, about 2-3 minutes. Then flip and cook the other side for 1-2 minutes until golden brown and cooked through. Transfer cooked pancakes to a plate and repeat with remaining batter.
- Prepare the Vanilla Butter Glaze: In a saucepan over medium heat, melt the butter completely until smooth. Whisk in the powdered sugar gradually to create a smooth mixture.
- Add Cream and Vanilla: Stir in the heavy cream while whisking until the glaze loosens and becomes pourable. Remove from heat and stir in the vanilla extract until the glaze is smooth and well combined.
- Serve: Drizzle the warm vanilla butter glaze generously over the stack of funfetti pancakes. Serve with whipped cream, additional butter, and extra sprinkles as desired. Enjoy your festive breakfast treat!
Notes
- Use a nonstick skillet or electric griddle for best pancake results and even cooking.
- Do not overmix the pancake batter to avoid tough pancakes.
- Gently fold in sprinkles to prevent color bleeding.
- Letting the batter rest improves the texture and fluffiness of the pancakes.
- The vanilla butter glaze can be warmed slightly before drizzling if it thickens upon standing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
