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–+ servings
Confetti Pancakes Recipe

Confetti Pancakes Recipe

These fluffy pancakes are festooned with rainbow sprinkles, for the perfect special occasion breakfast!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 6 6-inch pancakes

Equipment

  • 12 inch nonstick skillet
  • disposable piping bag
  • 1/2 inch star tip

Ingredients
  

For the glaze

  • 1 1/2 cups powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

For the whipped cream

  • 1/2 cup heavy whipping cream
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract

For the pancakes

  • 1 cup and 2 tbsp all purpose flour
  • 2 1/4 tsp baking powder
  • 2 tbsp granulated sugar
  • 1 pinch salt
  • 1 large egg
  • 1 cup milk
  • 1/2 tsp vanilla extract
  • 2 1/2 tbsp melted butter (unsalted
  • 1/3 cup sprinkles (jimmies) plus extra to decorate

Instructions
 

Make the vanilla glaze:

  • Add the powdered sugar, milk, and vanilla to a small bowl. Use a wire whisk to stir until the glaze is smooth and whithout lumps.

Make the whipped cream:

  • Pour the heavy whipping cream into a medium mixing bowl. Add the confectioners' sugar and vanilla extract. Beat until fairly stiff. Scoop the whipped cream into a disposable piping bag fitted with a 1/2 inch star nozzle and store in the refrigerator until you're ready to use.

Make the pancake batter:

  • Whisk together the egg, milk, vanilla extract and butter in a large bowl.
  • Sift the dry ingredients (flour, sugar, baking powder, and salt) into the wet ingredients. Stir until well combined and no small lumps remain. Fold in the jimmies.

Cook the pancakes:

  • Preheat oven to 150 F and place a wire rack over a baking sheet in the oven.
  • Heat a large nonstick skillet over medium low heat. Coat it with nonstick cooking spray. You'll know the pan is hot enough when you flick a few droplets of water into it and it sizzles.
  • Pour a 1/3 cup of batter into the pan. Pour in 1 tbsp water, then cover the pan. Let cook for 2-3 minutes until small bubbles emerge throughout the pancake surface and the edges are set.
  • Flip the pancake. Cook for an additional 2-3 minutes until the pancake is golden brown.
  • Keep the pancake warm in the oven while you use the remaining batter to cook the 5 additional pancakes.

Assemble the pancake cake:

  • When you are done, you should have six roughly 6-inch pancakes. Stack them on a cake plate. Pour the glaze over the top, being sure to drip around the edges and down the sides. Pipe a rosette of whipped cream onto the top and sprinkle with the extra sprinkles
Keyword glaze, pancakes, sprinkles, whipped cream
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