Birthday Cake Pancakes

Celebrate someone's special birthday with a stack of fluffy birthday cake pancakes (funfetti pancakes)!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings pancakes

Calories 151kcal

Author Whitney Wright

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs separated
2 cups buttermilk at room temperature
3/4 teaspoon clear vanilla extract
2 tablespoons unsalted butter melted
3/4 cup jimmies sprinkles

US Customary - Metric

Instructions

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Set aside. 
In a medium size bowl add the egg yolks, buttermilk, clear vanilla extract, and melted butter. Mix to combine. I keep it simple and just use a fork and mix until the yolk is nice and broken up and combined with the other ingredients. 
In a small bowl beat the egg whites until soft peaks form. Set aside. 
Combine the wet ingredients with the dry ingredients. Mix for a few seconds (again, I just use a fork). When the flour and wet ingredients are partially combined, fold in the fluffy egg whites. Don't overmix. It's fine to have small pieces of flour here and there.
Fold in the sprinkles. Let the pancake batter rest at room temperature for 5 minutes. In the meantime, preheat a griddle or pan to cook the pancakes on.  (TIP! Don't let the batter sit too long otherwise the sprinkle dye will turn the batter colors).
Using a 1/3 measuring cup, scoop the batter onto a buttered 300°F griddle. Cook on each side for approximately 3-4 minutes. Serve warm with butter and syrup drizzled over the top.

Notes

Make Ahead: You have a couple options for making these pancakes ahead. First, you can try making the batter and storing it in the fridge for a couple of days. Don’t add the sprinkles until right before you plan to cook them so the colors don’t run. You can also cook pancakes and store leftovers in the fridge or freezer to eat later.

Storing: Store leftover pancakes in an airtight container or zip top bag in the fridge for 3-4 days. I prefer to reheat them in a toaster oven or in the oven so they get a little crisp on the outside, but you can also just microwave them.

Freezing: Freeze pancakes by flash freezing them on a parchment lined baking sheet before transferring them to a ziptop bag or airtight container. Store for up to 2 months. Allow them to thaw in the fridge overnight, or toast them directly from the freezer.

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