We don’t wait for birthdays to make these Funfetti Pancakes—any day is fair game around here! They’re soft, fluffy, full of sprinkles (of course), and sneak in some protein thanks to Greek yogurt. Best part? You can whip them up in just 15 minutes. My kids ask for them year-round—not just on birthdays—and honestly, I don’t blame them.

Two hands holding a blue kids plate with stacks of birthday cake pancakes over a white kitchen counter.

Kid-Requested Funfetti Pancakes

Looking for a pancake recipe that brings serious fun (and maybe a little emotional rescue)?

I’ve got you.

I first made these pancakes during one of those weeks. You know the kind—meltdowns, missed naps, messes everywhere, and everyone (including me) on the verge of tears. By Thursday morning, I needed a win. So, I whipped up these sprinkle-filled pancakes hoping they’d boost the mood—and guess what? They totally did.

The batter is simple: just a classic pancake base, a splash of vanilla, a drizzle of maple syrup, and a whole bunch of colorful sprinkles folded in. They cook up golden, fluffy, and impossibly cheerful. I legit ate two straight off the griddle, they were that good.

Now it’s a family favorite. My oldest goes all-in with whipped cream and maple syrup (no subtlety there), and my youngest? Just a bit of butter, nice and simple.

These are perfect for:
🥳 Birthday breakfasts (obviously)
🥰 Tough weeks when you all need a pick-me-up
🎄 Holiday mornings that need a little extra sparkle

Honestly, the only thing I’ll do differently next time is wait for mine to cool down before inhaling them. Maybe.

Ingredients

To The Kitchen We Go

Clear glass bowl with pancake ingredients sitting on my kitchen counter.
Start with the basics – whisk the flour, baking powder and salt. In the same bowl, add all of the wet ingredients.
Glass bowl on my white kitchen counter with funfetti pancake batter.
Add sprinkles! And mix until just incorporated.
Small white skillet with blue handle sitting on my white kitchen counter with 3 small funfetti pancakes.
You know the drill – heat a skillet and pour 1/8 of a cup of batter onto the hot pan. Let cook for 2 minutes, flip and cook the other side.
Small white cooling rack with stacks of golden brown funfetti pancakes and a small bowl of rainbow sprinkles.
Cook until you have used up all of the batter. As the cook, it’s totally acceptable to eat one pipping hot while flipping the next batch.

RECIPE TIPS

  • Double it: Works perfectly to make a batch of pancakes to freeze for later!
  • Don’t Overmix the Batter: This can lead to tough pancakes. Stir just until the ingredients are combined, leaving a few lumps in the batter.
  • Cooking for a large group: Keep pancakes warm on a baking sheet at 200 degrees in the oven while you finish cooking the rest.
Two hands holding a blue kids plate full of funfetti pancakes.

Get the recipe: Healthy Funfetti Birthday Cake Pancakes (made with Greek Yogurt)

5 stars (1 rating)
We don’t wait for birthdays to make these Funfetti Pancakes—any day is fair game around here! They’re soft, fluffy, full of sprinkles (of course), and sneak in some protein thanks to Greek yogurt. Best part? You can whip them up in just 15 minutes. My kids ask for them year-round—not just on birthdays—and honestly, I don’t blame them.
Yield: 15 pancakes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Michele Olivier
Course: Breakfast
Cuisine: American
Print Recipe

Ingredients 

  • 1 1/2 cups white whole wheat flour (can sub in all-purpose or a gluten-free one-for-one blend)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp melted butter
  • 1 large egg
  • 1/3 cup plain Greek yogurt
  • 2 tbsp pure maple syrup
  • 2 tsp vanilla extract
  • 1 cup milk (regular or any plain plant-based milk)
  • 1/3 cup sprinkles (jimmie's works best)

Instructions 

  • Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  • Wet Ingredients: Add in the melted butter, egg, plain Greek yogurt, maple syrup, vanilla extract, and milk.
  • Incorporate: Stir until incorporated, do not overmix.
  • Funfetti: Add in the sprinkles and gently combine.
  • Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 2-3 tablespoons of batter onto the pan and cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If the batter gets too thick, add in a tablespoon at a time of milk and stir until you have the right consistency.
  • Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all up all of the batter.
  • Serve and Enjoy!

Notes

Age: 12+ months
Yield: 15-20 small pancakes
Storing and Freezing: These pancakes can be stored in an air-tight container in the refrigerator for up to 4 days. Pancakes freeze well and will last up to 3 months in the freezer. To reheat, gently heat in the microwave or toaster.

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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).