I turned cake batter into Funfetti pancakes topped with sweetened whipped cream, creating an unexpected Birthday Breakfast that will make you curious how they came together.

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I love turning cake into breakfast, so I made Cake Batter Funfetti Pancakes, fluffy stacks topped with sweetened whipped cream that actually taste like a slice of party. I use buttermilk in the batter for that tender crumb and fold in rainbow jimmies sprinkles so every bite has a surprise.

It’s the kind of thing you tell friends about when sharing Pancake Batter Recipes Ideas, but also stupidly easy to pull off on a lazy weekend. Perfect for a Birthday Breakfast or anytime you want a tiny celebration, they feel playful, slightly guilty, and totally worth the mess.

Ingredients

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Main source of carbs and structure, makes pancakes tender but not very nutrient dense.
Adds tang and tender crumb, has protein and some calcium, reacts with baking powder.
Provides protein and moisture, helps bind batter together, gives a bit of richness.
Adds fat for flavor and browning, extra richness, not much fiber or protein.
Small amount boosts sweetness and aroma, makes pancakes taste more dessert like.
Pure sugar for color and crunch, adds sweetness no real nutrients, fun treat.
Used for whipped cream, very rich in fat and calories, makes topping silky.

Ingredient Quantities

1 1/2 cups all purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon fine salt

1 1/4 cups buttermilk

1 large egg

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/3 cup rainbow jimmies sprinkles

1 to 2 tablespoons vegetable oil or extra butter for cooking

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract (for whipped cream)

Pinch of salt

Optional: extra sprinkles and maple syrup for serving

How to Make this

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1. In a large bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon fine salt until evenly mixed.

2. In another bowl whisk 1 1/4 cups buttermilk, 1 large egg, 3 tablespoons melted unsalted butter (cooled a bit) and 1 teaspoon vanilla extract until smooth.

3. Pour the wet into the dry and stir just until combined, dont overmix; a few small lumps are okay. Let the batter rest 5 minutes so the baking powder wakes up.

4. Gently fold in 1/3 cup rainbow jimmies sprinkles, stopping as soon as they are distributed so the colors dont bleed.

5. While the batter rests, make the sweetened whipped cream: if you can chill the bowl first, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract and a pinch of salt until soft to medium peaks, then refrigerate until ready.

6. Heat a nonstick skillet or griddle over medium, brush or wipe with 1 to 2 tablespoons vegetable oil or extra butter to coat the surface. If the pan gets too hot, turn it down to medium-low so pancakes brown slowly and stay fluffy.

7. Scoop about 1/4 cup batter per pancake onto the griddle (an ice cream scoop makes them even), cook until bubbles form and edges look set about 2 to 3 minutes, then flip and cook 1 to 2 minutes more until golden. Dont press them down.

8. Keep finished pancakes warm on a baking sheet in a 200 F oven or covered loosely with foil while you finish the rest.

9. Stack pancakes, top with the sweetened whipped cream, sprinkle extra jimmies on top and drizzle maple syrup if you like, then serve right away.

Equipment Needed

1. large mixing bowl (for the dry ingredients)
2. medium mixing bowl (for the wet ingredients and to chill for cream)
3. set of measuring cups and spoons
4. whisk (or whisk + electric hand mixer for the whipped cream)
5. rubber spatula or wooden spoon (dont overmix the batter)
6. nonstick skillet or griddle
7. pancake turner / spatula for flipping
8. 1/4 cup scoop or ice cream scoop for portioning
9. baking sheet (to keep pancakes warm) and a sheet of foil

FAQ

Why do the sprinkles sometimes bleed color into the batter? A: Most sprinkles have water soluble dyes so if they sit in wet batter too long the color leaches. Fold them in at the very end, use jimmies or “stabilized” sprinkles when you can, and don’t overmix. Higher quality sprinkles usually bleed less.

Can I use regular milk instead of buttermilk? A: Yes, no problem. Stir 1 tablespoon lemon juice or white vinegar into 1 1/4 cups milk, let it sit 5 minutes then use it. Plain yogurt thinned with a little water also works. The acid helps react with the baking powder for fluff.

How do I make the pancakes extra fluffy and not rubbery? A: Don’t overmix the batter, a few lumps are fine. Let the batter rest 5 to 10 minutes so the baking powder hydrates, use fresh baking powder, and cook over medium heat until bubbles form and pop before flipping. Also don’t press them down while they cook.

Can I make the whipped cream ahead and how do I keep it from collapsing? A: Yes, you can make it a few hours ahead. Chill the bowl and beaters, whip to soft peaks, add the powdered sugar and vanilla. To make it hold longer add a teaspoon of cornstarch or 1 tablespoon of cream cheese when whipping. Keep it chilled until serving.

What’s the best way to store and reheat leftovers? A: Store cooled pancakes in the fridge up to 2 days, or freeze flat between parchment for up to 2 months. Reheat in a 300 F oven or toaster oven for a few minutes, or warm gently in a skillet. Microwave works fast but can make them soggy.

Why are my pancakes browning too fast but still raw inside? A: Your pan is too hot. Turn the heat down to medium or medium low, give the pan a minute to even out, and cook a bit longer so the inside sets without burning the outside. Using a heavy pan or griddle helps distribute heat evenly.

Cake Batter Funfetti Pancakes Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour, same amount, gives a nuttier flavor and slightly denser pancakes. Or use a one to one gluten free flour blend that has xanthan gum, you may need a splash more milk if batter looks too thick.
Buttermilk: make quick buttermilk by adding 1 tablespoon lemon juice or white vinegar to each cup of milk, stir and let sit 5 minutes. Or thin plain yogurt with a little milk until pourable for the same tangy lift.
Unsalted butter melted: use a neutral oil like vegetable or canola in the same volume for a moister pancake, or melted coconut oil if you dont mind a faint coconut note. If you use salted butter just skip or cut back the added salt.
Heavy whipping cream (for whipped cream): chill a can of full fat coconut cream and whip it for a dairy free topping, or stir powdered sugar and vanilla into thick Greek yogurt for a tangy spoonable topping, it wont be as airy but still delicious.

Pro Tips

1) Measure flour right, dont just scoop from the bag. Spoon it into the cup and level it off with the back of a knife so your batter isnt too heavy and dense.

2) Fold sprinkles in last and very gently, they bleed color if overworked or if the batter is thin. Use jimmies not nonpareils if you want less melting.

3) Chill the mixing bowl and beaters for the whipped cream if you can, it whips up faster and holds peaks longer. If you need extra stability add a teaspoon of instant pudding mix or a tablespoon of mascarpone.

4) Cook low and slow on a lightly oiled griddle so the centers stay fluffy and the outsides dont get too dark; keep finished pancakes in a 200 F oven on a sheet so they stay warm without drying out.

Cake Batter Funfetti Pancakes Recipe

Recipe by Sarah level

0.0 from 0 votes

I turned cake batter into Funfetti pancakes topped with sweetened whipped cream, creating an unexpected Birthday Breakfast that will make you curious how they came together.

Servings

servings

Calories

631

kcal

Equipment: 1. large mixing bowl (for the dry ingredients)
2. medium mixing bowl (for the wet ingredients and to chill for cream)
3. set of measuring cups and spoons
4. whisk (or whisk + electric hand mixer for the whipped cream)
5. rubber spatula or wooden spoon (dont overmix the batter)
6. nonstick skillet or griddle
7. pancake turner / spatula for flipping
8. 1/4 cup scoop or ice cream scoop for portioning
9. baking sheet (to keep pancakes warm) and a sheet of foil

Ingredients

1 1/2 cups all purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/4 cups buttermilk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/3 cup rainbow jimmies sprinkles
1 to 2 tablespoons vegetable oil or extra butter for cooking
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for whipped cream)
Pinch of salt
Optional: extra sprinkles and maple syrup for serving

Directions

In a large bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon fine salt until evenly mixed.
In another bowl whisk 1 1/4 cups buttermilk, 1 large egg, 3 tablespoons melted unsalted butter (cooled a bit) and 1 teaspoon vanilla extract until smooth.
Pour the wet into the dry and stir just until combined, dont overmix; a few small lumps are okay. Let the batter rest 5 minutes so the baking powder wakes up.
Gently fold in 1/3 cup rainbow jimmies sprinkles, stopping as soon as they are distributed so the colors dont bleed.
While the batter rests, make the sweetened whipped cream: if you can chill the bowl first, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract and a pinch of salt until soft to medium peaks, then refrigerate until ready.
Heat a nonstick skillet or griddle over medium, brush or wipe with 1 to 2 tablespoons vegetable oil or extra butter to coat the surface. If the pan gets too hot, turn it down to medium-low so pancakes brown slowly and stay fluffy.
Scoop about 1/4 cup batter per pancake onto the griddle (an ice cream scoop makes them even), cook until bubbles form and edges look set about 2 to 3 minutes, then flip and cook 1 to 2 minutes more until golden. Dont press them down.
Keep finished pancakes warm on a baking sheet in a 200 F oven or covered loosely with foil while you finish the rest.
Stack pancakes, top with the sweetened whipped cream, sprinkle extra jimmies on top and drizzle maple syrup if you like, then serve right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.