Perfect for a special occasion, these Funfetti Pancakes are a festive breakfast treat. Cake-flavored pancakes studded with sprinkles are finished with a sweet pourable frosting and extra sprinkles on top.
PIN IT FOR LATER!
If you love celebratory breakfasts, try these Funfetti Pancakes for birthdays or any special morning. They combine cake mix flavor with a light, fluffy pancake texture. For more breakfast ideas, consider other pancake variations like carrot cake pancakes, cheesecake pancakes, or Liege waffles.
Funfetti Pancakes
A good birthday breakfast is a family tradition for many — and these pancakes deliver the cake flavor everyone expects on a celebration morning. The trick is using a funfetti cake mix for flavor while preparing the batter in a way that keeps the pancakes tender and airy. Finish with a simple frosting and sprinkles for the full effect.
How to Make Funfetti Pancakes
This recipe takes a few extra steps compared to simply mixing a box, but those steps yield light, restaurant-style pancakes. Key techniques: separate the eggs and whip the whites, fold them in gently, and avoid overmixing the batter.
- Whisk the wet ingredients: milk, vegetable oil, and the egg yolks together in a bowl or liquid measuring cup.
- Whip the egg whites in a separate bowl until they hold stiff peaks. A stand or hand mixer makes this easy.
- In a large bowl, combine the dry ingredients: funfetti cake mix, all-purpose flour, baking powder, and salt.
- Pour the wet ingredients into the dry ingredients and stir just until combined; a few lumps are fine.
- Fold about 1/4 of the whipped egg whites into the batter to lighten it, then gently fold in the remaining whites until no white streaks remain.
- Heat a griddle or nonstick skillet over medium-high heat and lightly coat with nonstick spray or butter. Pour roughly 1/3 cup of batter per pancake (adjust for desired size).
- Cook until bubbles form and the underside is browned, then flip and cook until the second side is golden and the pancake is cooked through.
How to Make the Birthday Cake Icing
The icing is quick and adds that unmistakable cake-like sweetness. It should be pourable so it drizzles over the pancake stack.
- Melt the butter in a microwave-safe bowl or a small saucepan over low heat.
- Add the powdered sugar, 2 tablespoons of heavy cream, and vanilla; whisk until smooth. Add more cream, about 1/2 tablespoon at a time, until the icing reaches a pourable consistency.
- If the icing thickens as it cools, warm it briefly to make it pourable again before serving.
Tips and Tricks
Here are a few suggestions to ensure the best results:
- If you don’t have a funfetti mix, a white cake mix works, though you can add sprinkles to the batter (note that colors may bleed).
- Skipping egg separation is possible—use whole eggs—but whipped whites make the pancakes noticeably lighter.
- Let the batter rest 5–10 minutes before cooking. Resting helps the liquid hydrate the dry ingredients and gives the baking powder a moment to activate.
- Store leftovers in the refrigerator or freeze them in a single layer before transferring to a freezer-safe container.
- Finish servings with extra sprinkles for a festive presentation.
More Pancake Recipes
Explore different pancake flavors like red velvet pancakes with cream cheese drizzle, lemon pancakes, whole wheat blender pancakes, or s’mores pancakes for more breakfast variety.
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Funfetti Pancakes
Ingredients
Pancakes:
- 1 1/2 cups 2% milk
- 1/4 cup vegetable oil
- 2 eggs, separated
- 1 1/2 cups funfetti cake mix
- 1 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
Frosting:
- 2 tablespoons butter
- 1 cup powdered sugar
- 2–4 tablespoons heavy cream
- 1/4 teaspoon vanilla
- Sprinkles, optional
Instructions
- In a bowl or large liquid measuring cup, whisk together the milk, vegetable oil, and egg yolks.
- Place the egg whites in another bowl and whisk with a mixer until they hold stiff peaks.
- In a large bowl, whisk together the cake mix, flour, baking powder, and salt.
- Pour the liquid into the dry ingredients and stir until just combined.
- Add about 1/4 of the whipped egg whites to the batter and stir to lighten. Fold in the remaining whites gently until no white streaks remain.
- Heat a griddle or skillet over medium-high heat and coat with nonstick spray or butter.
- Pour about 1/3 cup of batter per pancake onto the hot griddle. Cook until bubbles form and the bottom is browned, then flip and finish cooking.
- To make the frosting, melt the butter, then whisk in the powdered sugar, 2 tablespoons cream, and vanilla. Add more cream as needed for a pourable consistency.
- Serve the frosting over the pancake stack and top with sprinkles if desired.
Recipe Notes:
Nutrition information is an estimate and can vary with ingredients and portion sizes.
Nutrition Information
Serving: 1/4 of the recipe • Calories: 725 kcal • Carbohydrates: 102 g • Protein: 11 g • Fat: 33 g • Sugar: 60 g (estimates)
