This recipe for Funfetti Cupcake Pancakes is dessert disguised as breakfast.
Funfetti Cupcake Pancakes is the type of treat to serve on a special occasion, like a birthday, or a 1000th blog post celebration. It’s indulgent and decadent and an exceptional way to begin your day.
Funfetti cupcake pancakes are just what you would assume: pancakes made with cake batter. You can use any cake batter to make pancakes – the only adjustment is that you need to add a least 1/2 cup milk to thin the batter. I used my favorite go-to vanilla cupcake recipe.
It is a classic recipe that relies heavily on standard pantry items you probably have at home. The result is a fluffy cake-like pancake. The frosting is a vanilla whipped cream frosting, that is light and airy and pairs beautifully with the pancakes.
You can save time by using a funfetti cake mix to prepare the pancakes, just be sure to thin it with a bit of milk. The frosting is a light vanilla whipped cream frosting that is made from scratch and comes together in just a few minutes.
Homemade frosting always tastes better, and I recommend making the frosting yourself even if you opt to use a store bought cake mix to make the pancake batter.
You have the option of serving the pancakes in short stacks, as pancakes are traditionally served, or can stack all of the pancakes up, layering frosting between them, and then slices the stack just like a cake.
Want to try some more fun cupcake pancake recipes?
Carrot Cake Pancakes are made using a boxed cake mix and then topped with homemade cream cheese frosting.
This from scratch recipe for Lemon and Ricotta Pancakes with Strawberries is easy to follow the pancakes taste just like summer.
Irish Cream Chocolate Chip Pancakes are made with Irish Cream Liqueur and they are a sweet start to your morning.
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How to Make Funfetti Cupcake Pancakes:
Have dessert for breakfast with these pancakes made with funfetti cupcake batter and whipped vanilla frosting.
45 minPrep Time
45 minCook Time
1 hr, 30 Total Time
- 1 1/2 cups Flour
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 2 large Eggs
- 2/3 cup Sugar
- 3/4 cup Unsalted Butter, melted
- 2 teaspoons Vanilla
- 1 cup Milk
- 2 tablespoons Sprinkles or Nonpareils
- 2 tablespoons Butter for greasing the skillet
- For the frosting:
- 1/2 cup Whipping Cream
- 1 teaspoon Vanilla
- 1 cup Powdered Sugar
- Stir the flour, baking powder, and salt together in a medium bowl.
- In a large bowl with an electric mixer, combine the eggs and sugar. Mix for about 2 minutes until the eggs are light and foamy. As you are mixing, slowly add the butter and then the vanilla. Be careful to heat the butter until it is just melted, you do not want to overheat the butter, or else you might accidentally scramble your eggs.
- Slowly add half of the dry ingredients to the wet ingredients, while mixing with the electric mixer. Then add the milk and the rest of the dry ingredients. Mix until just combined.
- Add the sprinkles and/or nonpareils. I used some of each since I was running low on sprinkles. Stir just a couple of times, you want the color of the sprinkles to just start to work its way into the batter. Too much stirring, and your batter will become a multicolored mess.
- Heat a skillet over medium heat. Melt just enough butter to coat the pan, and add about 3 tablespoons of batter to make a pancake. After 2-3 minutes, bubbles will form on the surface of the pancake signaling that it is ready to be flipped.
- Flip the pancake and cook the other side for 1-2 minutes, until golden brown.
- Repeat this process using all of the batter.
- Prepare the frosting by whipping the cream and vanilla together at a medium speed until soft peaks form. This will take about 2 minutes. Then slowly add the powdered sugar, scrapping down the sides of the bowl as necessary.
- Serve the pancakes with frosting and some sprinkles on top.