Funfetti Pancakes (Print Version)
# Ingredients:
→ Pancakes
01 -
1 1/2 cups (180g) all-purpose flour
02 -
2 tablespoons (24g) rainbow sprinkles, plus more for topping
03 -
2 tablespoons (28g) sugar
04 -
1 1/4 teaspoons baking powder
05 -
3/4 teaspoon baking soda
06 -
1 teaspoon kosher salt
07 -
1 1/2 cups buttermilk
08 -
1 large egg
09 -
3 tablespoons avocado oil or neutral oil, plus more for cooking
10 -
1 teaspoon vanilla extract
11 -
1/4 teaspoon almond extract
→ Icing
12 -
1 1/2 cups (170g) powdered sugar
13 -
4 tablespoons (64g) unsalted butter, melted
14 -
1/2 cup heavy cream
15 -
1/8 teaspoon kosher salt
16 -
1/2 teaspoon vanilla extract
→ Optional Toppings
17 -
Whipped cream
18 -
Extra rainbow sprinkles
# Instructions:
01 -
Whisk together flour, sprinkles, sugar, baking powder, baking soda, and salt in a medium bowl.
02 -
In another bowl, whisk buttermilk, egg, oil, vanilla and almond extracts until combined.
03 -
Pour wet ingredients into dry ingredients and whisk until just combined. Let rest 10 minutes.
04 -
Whisk powdered sugar, melted butter, heavy cream, vanilla, and salt until smooth and ribbon-like consistency.
05 -
Heat oiled skillet over medium-low. Pour 1/4 cup batter per pancake. Cook 2-3 minutes until bubbling, flip and cook 2 more minutes.
06 -
Top warm pancakes with icing, whipped cream if desired, and extra sprinkles.
# Notes:
01 -
Rainbow sprinkles work best
02 -
Can substitute oil with melted butter
03 -
Clear vanilla extract gives more authentic funfetti flavor
04 -
Resting batter makes fluffier pancakes