Pancakes made super fun for kids with confetti sprinkles and topped with bananas, strawberries and chocolate!
Confetti Sprinkle Pancakes
- Author: Ciara Attwell @ My Fussy Eater
- Prep Time: 3 mins
- Cook Time: 10 mins
- Total Time: 13 minutes
- Yield: Makes 4–6 pancakes, depending on thickness
- Category: Dessert
- Cuisine: American-style pancakes
- Rating: 5 from 2 reviews
Description
These confetti sprinkle pancakes are a simple, playful breakfast or dessert the whole family will enjoy. Bright, colorful sprinkles are folded into a smooth pancake batter, then the pancakes are served with sliced bananas, chopped strawberries and a drizzle of melted chocolate for extra fun and flavour.
The batter is quick to make—no special equipment required. Whisk the ingredients together by hand or use a blender for a fuss-free approach. Add sprinkles only after the wet and dry ingredients are combined to prevent the colours from bleeding into the batter.
This recipe keeps the pancake batter unsweetened to limit added sugar, but you can finish the pancakes with maple syrup, honey or a little extra chocolate if you prefer something sweeter. The batter makes thin crepe-style pancakes (about six) or a smaller number of thicker, American-style pancakes (about four).
Ingredients
- 100g / 7oz plain flour (all-purpose flour)
- 2 medium eggs
- 300ml / 10 fl oz milk
- 1 tsp vanilla extract
- 3 tbsp sprinkles (confetti or any small variety you prefer)
- Strawberries, bananas and melted chocolate for decorating
Instructions
- Combine the flour, eggs, milk and vanilla extract in a bowl. Whisk until the batter is smooth and free of lumps. If using a blender, blend the flour, eggs and milk first, then add vanilla.
- Gently fold in 2 tablespoons of sprinkles so the colours stay distinct. Reserve the remaining sprinkles for decoration.
- Heat a frying pan or non-stick pancake pan over medium heat. Add a small amount of oil or butter and spread it around the pan with a piece of kitchen paper to create an even coating.
- Pour a large ladleful of batter into the pan and spread it to your preferred thickness. Cook for about 2 minutes until the underside is golden, then flip and cook for another 1–2 minutes until cooked through.
- Repeat with the remaining batter. This recipe yields about six thin crepe-style pancakes or four thicker American-style pancakes.
- Serve immediately topped with chopped bananas, strawberries, the reserved sprinkles and a drizzle of melted chocolate or syrup.
Tips, Variations and Storage
Tips: For evenly cooked pancakes, keep the pan at a steady medium heat and avoid overcrowding. Use a non-stick pan or a well-seasoned griddle for the best results.
Variations: Use gluten-free plain flour to make these pancakes gluten-free, or swap cow’s milk for oat or almond milk for a dairy-free option. You can also stir in a mashed banana for extra flavour, though this will change the texture and sweetness.
Storage: Store any leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat in a frying pan or in a low oven until warmed through. For longer storage, pancakes freeze well—stack separated with baking paper and freeze in a sealed bag for up to one month.
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