This recipe has the flavor of funfetti without using boxed cake mix! The pancakes are served with a buttery glaze rather than syrup, although I'm sure syrup or whipped cream + berries would be delicious as well!
- 3/4 cup buttermilk
- 1 cup flour
- 3 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 3 tbsp butter, melted + more for pan
- 1 tsp artificial vanilla
- 2 tbsp rainbow sprinkles
- 1/2 cup powdered sugar
- 1 tbsp butter, melted
- 1-2 tbsp milk
- 1/2 tsp artificial vanilla
In a small bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, egg, melted butter, and imitation vanilla. Add the flour mixture to the buttermilk mixture, and mix until just combined. Don't overmix! Add the rainbow sprinkles. Let the batter sit for 10-15 minutes. It will get bubbly - do not mix it after this point. Those bubbles will make the pancakes fluffy.
Heat a pan over medium heat. Melt some butter in the pan, and add about 1/4 c. of batter to the pan, tilting the pan to make a circle. Cook until lightly browned, flip, and cook for another minute or so until the pancake is cooked through. Repeat with remaining batter. Keep warm in a low-temp oven.
While the pancakes cook, combine the powdered sugar, butter, artificial vanilla, and milk to make a glaze. Start with 1 Tbs. of milk and add another to thin if necessary. Serve pancakes with glaze and additional sprinkles over the top!
The most important thing to remember with this recipe is to not overmix the batter, or the pancakes will come out flat and dense.
Do not mix once the pancake batter becomes bubbly. Those bubbles will add the light texture we're looking for!
Serving: 2pancakes, Sodium: 298mg, Calcium: 131mg, Sugar: 31.1g, Fiber: 0.9g, Potassium: 252mg, Cholesterol: 74mg, Calories: 378kcal, Saturated Fat: 8g, Fat: 15g, Protein: 6.5g, Carbohydrates: 55.8g, Iron: 2mg