FUNFETTI SUNDAY BRUNCH PANCAKES
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
Yield: 3 Servings
Ingredients
- 2/3 Cup Rainbow Sprinkles
- 2 Eggs
- 2 Cups Milk
- 1 Tablespoon Vanilla Essence
- 2 1/4 Cups All Purpose Flour
- 1 Teaspoon Baking Poder
- 1/4 Teaspoon Salt
- 5 Tablespoons Butter, melted
- 1/3 Cup Sugar
Cooking Directions
- In a large mixing bowl add and sieve the flour, baking powder, sugar, and salt. Mix briefly until blended
- In a medium bowl whisk together the wet ingredients, melted butter, eggs, milk, and vanilla essence. Add the wet ingredients to the dry ingredients until a smooth batter is formed, don’t be afraid of a few lumps
- Gently fold the rainbow sprinkles into the pancake batter until just combined. Careful not to stir the mixture, this is to avoid sprinkles melting into the batter before being cooked
- On medium high heat, add a ladleful or ¼ cup of pancake batter on nonstick pan and allow the pancakes to cooks without any disturbance until small bubbles start to appear on top. Once the surfaces has become shiny/ silky flip the pancake and cook the second side until golden brown
- Repeat until all the batter has finished. You can serve the pancakes with chocolate, maple syrup or whipped cream, or ice cream
FAQs — Funfetti Sunday Brunch Pancakes
Q: What makes these pancakes "funfetti"?
A: These pancakes are made festive by adding colorful sprinkles (also called “funfetti”) into the batter, giving them a bright, cheerful appearance perfect for brunch or celebrations.
Q: Can I use gluten-free flour for these pancakes?
A: Yes! You can substitute regular all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free without compromising texture.
Q: Are these pancakes suitable for kids?
A: Absolutely! Kids love the colorful sprinkles and fluffy texture, making them a fun and tasty breakfast or brunch option.
Q: How do I prevent the sprinkles from melting or bleeding color into the batter?
A: Use nonpareil sprinkles (the small, hard ones) rather than jimmies or other soft sprinkles, as they hold their shape better and are less likely to bleed.
Q: Can I prepare the batter ahead of time?
A: Yes, you can prepare the batter and refrigerate it for up to 24 hours. Just stir gently before cooking to redistribute the sprinkles.
Q: How do I keep the pancakes fluffy?
A: Be careful not to overmix the batter; gently fold in the dry ingredients and sprinkles to keep the pancakes light and fluffy.
Q: Are these pancakes dairy-free or vegan?
A: The classic recipe includes dairy milk and eggs, but you can make substitutions such as plant-based milk and egg replacers to suit dairy-free or vegan diets.
Nutrition Card
Per Pancake (1 medium pancake)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 180 kcal | Moderately calorie-dense due to flour and milk |
| Protein | 5 g | From eggs and milk |
| Carbohydrates | 28 g | Mainly from flour and sugar in sprinkles |
| Sugars | 8 g | Includes sugar from sprinkles and batter |
| Total Fat | 5 g | From milk, eggs, and butter/oil used |
| Saturated Fat | 2 g | Mainly from butter or oil |
| Fiber | 1 g | Low fiber content |
| Sodium | 220 mg | From baking powder and salt |
| Vitamins & Minerals | Contains small amounts of calcium and iron |
Dietary Information Table
| Diet Type | Suitable? | Notes |
|---|---|---|
| Vegetarian | ✅ Yes | Contains no meat or gelatin |
| Vegan | ✅ Possible | Use plant-based milk and egg substitutes |
| Gluten-Free | ✅ Possible | Use gluten-free flour blend |
| Dairy-Free | ✅ Possible | Use plant-based milk and substitute butter with oil |
| Nut-Free | ✅ Yes | No nuts in traditional recipe |
| Low Carb | ❌ No | High in carbs due to flour and sugar |
| Keto | ❌ No | Not suitable for ketogenic diet |
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