Pancakes with Sprinkles
Soft, fluffy, and sweet, these pancakes with sprinkles are quick to prepare and perfect for weekend morning breakfasts or birthday mornings.
Anytime my girls ask for a pancake breakfast, this is my go-to recipe. No complicated instructions, no preparing the batter and waiting 30 minutes. (Yes, I’ve tried those recipes too!) I always have the ingredients on hand; no running out of pancake mix panic here.
If you’ve never made homemade pancakes from scratch before, no worries. Pancakes are so easy to whip up. You can have these on your plate in less than 15 minutes. If you’re not in the mood for sprinkles, feel free to leave those out. I’m a bit extra sometimes, so I always have tons of sprinkles for every occasion. But these pancakes are absolutely perfect without sprinkles!
Let’s cook!
Buttermilk Pancakes with Sprinkles
Ingredients
- 1 1/4 cups White Lily Self Rising flour
- 2 tbsp sugar
- 3/4 cup buttermilk
- 1 egg, large, lightly beaten
- 1 tbsp butter, (salted), melted
- 1 tsp vanilla
- 1-2 tbsp Sprinkles, (not nonpareils)
Topping
- butter
- pancake syrup or maple syrup
Instructions
- Heat a nonstick skillet or griddle over medium heat. Lightly grease the pan if needed.
- Add dry ingredients to a medium bowl. Add liquid ingredients in a separate bowl and whisk to combine. Pour wet ingredients in to the bowl with the dry and mix just until it comes together. The batter will be very thick. If you're adding sprinkles, do it now and mix in very gently.
- Using a 1/4 cup measuring cup, pour batter into skillet in a circular motion. If you can fit more than one pancake in your skillet, make sure the batter is separated by a few inches so pancakes don't run together.
- Cook until bubbles are forming on the top side of the batter, and then carefully flip. Cook until golden brown.
- Serve with your favorite syrup and butter!
If you’re a pancake first timer, you may have a few questions, which hopefully I’ve answered below. If not, drop your question in the comments!
Pancake questions:
Why are these our favorite pancakes?
I prefer a slightly sweet pancake, with a fluffy texture and buttery taste. One that you could eat on it’s own without syrup. This pancake hits the mark!
How do you keep pancakes from spreading into a mess?
First, make sure not to overmix your batter. It should still be thick but pourable. Next, I use a small measuring cup with a spout to pour my pancake batter. As your pouring, guide the batter in a circular motion for a more uniform pancake.
What if I don’t have self rising flour?
No problem…for this recipe, to substitute all purpose flour for self rising flour, add 2 teaspoons of baking powder and ยฝ teaspoon salt to the all purpose flour.
Can I use milk instead of buttermilk?
You sure can. It will change the flavor, but the pancakes will still be delicious. We prefer buttermilk pancakes but give both a try and make whichever you like best!
Do I have to use sprinkles in the batter?
Nope! If you don’t want to use sprinkles, these pancakes are great without them. Sometimes instead of adding them to the batter, I cook the pancakes plain and then after adding syrup, I top them with a few sprinkles for a pop of color and fun for the kids.
How do I know when to flip the pancakes?
I never flip until I see lots of bubbles covering the surface. If you try to flip before, the pancake likely won’t be sturdy enough and it will split as you’re trying to move it.
Best pan for making pancakes?
I prefer a really good non-stick skillet or griddle. This nonstick square griddle pan is similar to the one I use here. It can typically fit four 1/4 cup pancakes at a time in this pan.
Looking for more sprinkles recipes?
Try homemade funfetti cupcakes
Can I use gluten free flour for making the sourdough rolls?
Hi Ann, I haven’t experimented with using gluten free flour. You’d need a gluten free sourdough starter as well to make the rolls.