I’m a firm believer that pancakes should have crispy edges. That’s the way my grandmother made them when I was a kid, and it’s rare that I meet a soft pancake I don’t think could be improved by having a lil’ crunch. These Funfetti Pancakes? They are truly good either way.
I came up with them on a whim one day when one of my girls asked for birthday pancakes. We have a tradition where the birthday person gets to choose all the meals eaten the entire day, and it makes me incredibly proud that they always choose something homemade instead of something from a restaurant (they’re my biggest fans). These pancakes are extra light because we whip the egg whites and fold them into the batter. This makes the batter and the pancakes delicate – avoid pressing down on them with your spatula when you’re cooking them.
If you struggle a bit with making pancakes check out my Fluffy Buttermilk Pancakes recipe – there are a lot of tips to help you succeed. You can find a video of me making these on Instagram, as well as more photos. If you make these Funfetti Pancakes I hope you’ll come back and let me know how you liked them.Print
Maybe I should have called these Birthday Cake Pancakes instead.
- 1 1/2 cups all purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs (whites and yolks separated )
- 1 cup whole milk
- 2 tablespoons unsalted butter (melted and cooled)
- 1/3 cup white chocolate chips
- 1/3 cup rainbow sprinkles (avoid nonpareils )
- 1 cup powdered sugar
- 1 & 1/2 tablespoons milk
- 1 teaspoon clear vanilla extract
- Sift together the flour, baking powder, granulated sugar, and salt in a large bowl.
- In another bowl, whisk together the egg yolks, milk, and melted butter.
- In yet another bowl, whip the egg whites until they form stiff peaks and set aside.
- Add the wet ingredients to the dry ingredients and gently fold together with a spatula. There should be lumps, and it should be thick but pourable. Fold in the egg whites, just until incorporated and very gently.
- Preheat your griddle over medium-high heat. Coat it 1 tbsp of oil + 1/2 tbsp of butter.
- Add the powdered sugar, milk and vanilla to a bowl and whisk until smooth. Add more milk for a thinner glaze. Set aside.
- Pour 1/3 cup of pancake batter per pancake, fitting as many as you can in your pan without the sides touching. Sprinkle on chocolate chips and more sprinkles. Cook until the edges look dry and any bubbles around the edges begin to pop. Flip with a spatula and cook on the other side until done: about a minute or two more.
- Add more butter and oil between batches as needed. Keep warm in a 300° degree oven. Serve drizzled with the glaze.