Breakfast Recipes

Funfetti Mini Pancakes

Made with oodles of sprinkles, this colorful recipe for Mini Funfetti Pancakes is for the kids — and the young at heart. They’re so simple to whip up and perfectly sweet as-is (a bit of almond extract gives them angel food cake vibes), so you don’t really need to add syrup or whipped cream — but we won’t tell if you do! Serve these fluffy cakes to your niece or nephew and cement your status as the coolest relative ever, or stack ‘em high and enjoy them on a lazy Sunday morning with just you, yourself, and your sweatpants.

Funfetti Mini Pancakes



Funfetti Mini Pancakes

Serves: 8


1 ½ cups Gelson’s organic all-purpose flour
2 tsp baking powder
½ tsp baking soda
3 Tbsp granulated sugar
½ tsp kosher salt
¾ cup nonpareils rainbow sprinkles
1 ⅔ cups whole milk
2 Gelson’s large eggs
1 tsp vanilla extract
½ tsp almond extract
2 Tbsp canola oil
1 Tbsp unsalted butter
Maple syrup, for serving


  1. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, salt, and sprinkles until combined.

  2. In a separate medium bowl, whisk together the milk, eggs, vanilla extract, almond extract, and canola oil until fully combined.

  3. Add the wet ingredients to the dry ingredients and, using a rubber spatula, mix together until the batter is smooth. Let the batter sit at room temperature for 10 minutes.

  4. In a large cast-iron skillet, melt the butter over medium low heat. Once the butter begins to bubble, add 4 pancakes to the skillet, using 2 tablespoons of batter for each. Cook the pancakes until bubbles begin to form, about 2 minutes, and then flip and cook for 1 minute more.

  5. Transfer the pancakes to a sheet pan and repeat until all the batter is gone.

  6. Serve the pancakes warm and with your favorite syrup or toppings.

Recipe source: Speckled Palate

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