These eggless funfetti pancakes taste just like birthday cake, but you get to eat them for breakfast.
They are soft, fluffy, and packed with colorful rainbow sprinkles that make every bite feel a little special.
The whole thing comes together without any eggs, so if you avoid eggs or simply ran out, this recipe has you covered.
A quick vanilla glaze on top finishes them off and adds that sweet, bakery style touch.
They are easy enough for a regular weekend but fun enough for a birthday morning or any small celebration.
Why You’ll Love It
Birthday Cake Flavor – Vanilla, almond extract, sweet glaze, and sprinkles create true birthday cake flavor in fluffy pancake form.
Light and Fluffy Texture – Buttermilk and two leaveners give these pancakes tender centers with a soft, airy bite.
Bright and Festive – Colorful sprinkles inside and on top make every stack look cheerful and celebration-ready.
Simple Preparation – The batter comes together quickly with basic ingredients, one bowl, and a short five-minute rest.
Ingredient List
For the Pancakes
- 1 1/2 cups All Purpose Flour
- 1/4 cup Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/4 cups Buttermilk
- 3 tbsp Melted Butter
- 2 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 1/3 cup Rainbow Sprinkles
For the Vanilla Glaze
- 3/4 cup Powdered Sugar
- 2 tbsp Milk
- 1/2 tsp Vanilla Extract
- 2 tbsp Rainbow Sprinkles (for topping)
Directions
Step 1
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Step 2
Whisk the buttermilk, melted butter, vanilla, and almond extract, then stir into the dry ingredients just until combined. Rest the batter 5 minutes.
Step 3
Gently fold in the rainbow sprinkles right before cooking so the colors stay bright and do not bleed. Longer jimmies style sprinkles work best here.
Step 4
Cook 1/4 cup portions on a greased griddle over medium heat until bubbles form, then flip and cook until golden on both sides.
Step 5
Whisk the powdered sugar, milk, and vanilla for the glaze, adding a few extra drops of milk if needed until smooth and pourable.
Step 6
Stack the pancakes, drizzle with the vanilla glaze, and shower with extra sprinkles. It tastes exactly like birthday cake for breakfast.
Tips
Measure The Flour Carefully
Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. Too much flour can make this eggless batter thick and the pancakes dense.
If the batter looks unusually stiff after mixing, add 1 tablespoon of buttermilk at a time until it is thick but still easy to pour.
Use Cool Melted Butter
Let the melted butter cool for a few minutes before mixing it with the buttermilk, vanilla, and almond extract. Very hot butter can make the mixture uneven and may cause small lumps when it meets the cooler buttermilk.
Whisk the wet ingredients until blended, then add them to the dry ingredients all at once for a smoother batter.
Mix The Batter Gently
Stir the wet and dry ingredients just until the dry streaks disappear. A few small lumps are fine and are better than mixing until the batter is completely smooth.
Overmixing develops the flour too much, which can make these eggless pancakes less soft and fluffy.
Try These Next
- Eggless Crispy Belgian Waffles
- Eggless Fluffy Buttermilk Pancakes
- Eggless Glazed Chocolate Donuts
- Eggless Golden French Toast
- Eggless Vanilla Birthday Cake
Questions You Might Have
How can I keep the rainbow sprinkles from bleeding into the pancake batter?
Fold in the sprinkles gently right before cooking, after the batter has rested. Longer jimmies-style sprinkles work best because they hold their color better than tiny nonpareils.
Avoid overmixing once the sprinkles are added, since extra stirring can cause the colors to spread through the batter.
Eggless Funfetti Pancakes
Ingredients
Equipment
Method
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk the buttermilk, melted butter, vanilla, and almond extract, then stir into the dry ingredients just until combined. Rest the batter 5 minutes.
- Gently fold in the rainbow sprinkles right before cooking so the colors stay bright and do not bleed. Longer jimmies style sprinkles work best here.
- Cook 1/4 cup portions on a greased griddle over medium heat until bubbles form, then flip and cook until golden on both sides.
- Whisk the powdered sugar, milk, and vanilla for the glaze, adding a few extra drops of milk if needed until smooth and pourable.
- Stack the pancakes, drizzle with the vanilla glaze, and shower with extra sprinkles. It tastes exactly like birthday cake for breakfast.