I got the idea for Funfetti Pancakes after making Amelia’s Rainbow Cake and having tons of leftover rainbow sprinkles (jimmies – if you’re from the Midwest). I thought I was genius for thinking up this pancake flavor until I realized, I am certainly not the first person to *think* of Funfetti Pancakes.
Recipes adorn the internet, most of which call for cake mix as one of the ingredients. There’s not much else I hate to use while baking than box mixes of any kind. (No offense to anyone who likes box cakes or bakes with these mixes – this is just my personal preference.) After perusing the internet for a while, I decided to make my own recipe.
When Julie and I were assembling Amelia’s Rainbow Cake we both broke off a piece of the sawed-off cake tops for a taste test. Immediately Julie said the cake reminded her of a very specific flavor but she couldn’t put her finger on it. I took a bite and then another bite and proclaimed the cake tasted like sugar cookies. Julie agreed with my determination.
I wanted these pancakes to taste like sugar cookies, too. So I tried to mimic the ingredients of the Moist White Cake used in Amelia’s Rainbow Cake.
- 2 ½ c. of flour
- 1 tsp. salt
- 2 T. baking powder
- 1 tsp. baking soda
- 4 T. white sugar
- 3 egg whites
- 2 c. buttermilk
- ½ c. heavy cream
- ½ c. of sour cream
- 4 T. melted butter
- 2 tsp. vanilla
- rainbow sprinkles
- Take all of your dry ingredients and sift them together well.
- In a small cup, combine the cream, buttermilk, sour cream, vanilla, cooled melted butter and egg whites.
- Make a well in the dry ingredients and pour the liquid ingredients into the well.
- Mix until combined. My advice for the sprinkles is to add them in with each pancake, instead of in with the batter.
- To cook them, spread them out on the oiled griddle with the back of your spoon, the batter is thick. Cover in sprinkles and push the sprinkles down into the batter using the edge of a spatula.
- Flip the pancakes when you see a few bubbles on the top but more importantly, when you see that the edges are cooked. Because this is such a thick batter, the bubbles are not a great indicator of when you should flip. Remove from the griddle, stack the pancakes and enjoy!
These pancakes don’t have the true cake mix funfetti flavor but have pretty appearance nonetheless. I served mine with butter and a powdered sugar/milk/vanilla glaze. They would taste awesome covered in a Warm Vanilla Sauce and if you’re a maple syrup fan, go ahead and douse them in maple syrup.
- Pancakes made last week: Chocolate Chip Oatmeal Pancakes
- Pancakes made last month: Brown Butter Cinnamon Rum Pancakes
- Pancakes made last year: Grandma’s Pancakes
MMMMMMM,…These pancakes look irresistably tasty!
I love the buttermilk in here!