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