Rainbow Sprinkle Pancakes with Cream Cheese Frosting
Quick and easy vanilla sprinkle pancakes perfect for a celebratory breakfast or just for fun!
Equipment
- medium mixing bowls (2)
- measuring spoons
- whisk
- large mixing spoon
- small spring loaded scoop or 1/4c measuring cup
- griddle pan or large non-stick skillet
Ingredients
Rainbow Sprinkle Pancake Batter
- 2 ⅓ cup AP flour
- ¼ cup granulated sugar
- 4 tsp baking powder
- ½ tsp baking soda
- ⅓ cup multicolor rainbow sprinkles plus extra for garnish (I prefer dye free)
- ½ tsp salt
- 1¾ cup milk
- 1/4 cup butter melted, plus 3 tbsp extra for greasing the pan
- 3 tsp vanilla extract
Cream Cheese Frosting (makes about 2½ cups)
- 8 oz cream cheese one block at room temp
- 2 cups powdered sugar
- 2 tbsp milk
- 2 tsp vanilla extract
Instructions
Rainbow Sprinkle Pancakes
- In a medium sized bowl whisk together the AP flour, baking powder, baking soda, sugar, sprinkles, and salt.
- In a separate bowl mix milk, melted butter, and vanilla extract together.
- Pour the wet ingredients into the dry ingredients and gently mix with a spoon until it comes together but there are still some lumps in the batter. *Over mixing will produce tough, chewy pancakes so don’t try and mix all of those lumps smooth.
- Heat a griddle pan or large skillet to medium heat. Once pan is hot add ½ tbsp butter and swirl it around the pan to melt. You only need a very light coating of butter, don't over do it.
- Scoop or pour the batter in batches, using a medium spring loaded scoop or a ⅓ cup measuring cup, depending on your desired size. Spread the pancake batter from the center to level to desired thickness. Let the pancakes cook until bubbles form. Once bubbles begin to pop (approx 2-3 minutes) flip the pancakes and cook 2-3 minutes on the second side. Add butter between batches as needed.
- Serve layered with a spread of cream cheese frosting (directions below) and a couple pinches of the extra rainbow sprinkles for a perfect cake stack or stacked up solo with a pad of butter, a drizzle of good quality maple syrup and another pinch of rainbow sprinkles on top.
Cream Cheese Frosting
- In a large bowl using a hand held or stand mixer, beat all ingredients together until fluffy and fully combined. If the frosting is too thick add milk, 1 tbsp at a time, until it reaches your desired consistency.
Notes
Any long skinny sprinkles will do, change it up with sprinkles that match your party theme/colors. All natural, dye free sprinkles are my preference.
I wouldn't suggest nonpareils (the tiny ball shaped sprinkles) for this recipe. They tend to bleed into the batter and make one big greenish-blue pancake instead of a confetti style pancake. If these are the only ones you have on hand I would wait until the batter is poured and sprinkle them over the uncooked side of the pancake before flipping to avoid this problem.