Sprinkles Pancakes are quick and easy to make! These bright fun coloured pancakes have pops of colour from the sprinkles, crispy edges and are fluffy on in the side.
Recipes like my Raspberry Pancakes, Banana Chocolate Chip Pancakes and Marshmallow Pancakes give you options to never head out for breakfast again!
My Halloween Pancakes allow you to let your imagination loose and make fun, weird, spooky or friendly colourful Halloween characters.
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Recipe Highlights
The things that I think you will love the most about this recipe is summarised in my points below:
- Bright and colourful: be it a birthday party, special occasion or sweet treat, the addition of sprinkles to pancakes makes them pop with colour and fun!
- Everyday ingredients: the recipe uses pantry staples. These are everyday ingredients, many of which you are likely to have at home already. Better yet they are also ones that have a longer shelf life than some recipes and this means that you don't have to rush right out and grab anything specific for this in the morning.
- Fun, fun, fun!! We all know boys and girls just want to have fun! These pancakes tick the fun box as they are fuss free and effortless. Whip them up when you need a stress free colourful recipe that will remind everyone of their childhood!
- Easy to make more: you can feed a crowd with this recipe! One of the best things about pancakes is if you need more, you simply need to make more batter! Feed just you, the 2 of you, the 3 of you, the whole family or the neighbourhood simply by increasing the ingredient quantities (you will need a bigger or additional mixing bowls).
- Birthday fun: sure, birthday cakes are fun, cupcakes are cute and balloons inflate for celebrations, but when it is the one special day of the year the birthday girl or boy gets to choose and if they want pancakes, these pancakes with sprinkles will really take the cake (off the table to be replaced by sprinkles pancakes instead woot!).
Ingredients
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for exact measurements.
As you can see, the recipe calls for:
- Sprinkles: woot woot. I feel like I can't say that word without some pep and colour along with it as that is the emotion they evoke! You are not limited in this ingredient in the sense that there are millions of choices you can make with colour, size, shape and flavour. I like bright colours so have (for the post) gone for a combination of hundreds and thousands and pink and orange sprinkles as I love the pops of every colour you can think of in this recipe!
- Self-raising flour: this ingredient is great as it naturally incorporates a rising agent. If you don't have it or cannot find it you can use regular plain flour and then add baking powder. Refer to the container, as it is most likely 1 teaspoon per 1 cup, however, some brands list 1 ½ teaspoon per 1 cup of flour.
- Milk: the options here are quite broad, skim, full cream, almond, soy, fresh, long life, lactose free, etc. Use the measurement listed in the recipe card but the milk of your choice. For your info, I use full cream long life as I don't want to run out for anything these days! (The pantry is SO much closer than the local shops).
- Eggs: always fresh and free range are best! We need 2 and use can use large or extra large. At the end of the day, I have made about a million pancakes in my day and used a million eggs and their size wasn't a deal breaker. So don't think too much on this ingredient. Also there is no need to whisk before adding them to the batter, you can whisk them as you combine the flour, milk and salt.
- Salt: nothing fancy here. Regular table salt is perfect! Use small salt, not the big stuff that comes in the fancy shakers. If you don't want to measure it, simply use 'a pinch'.
- Maple syrup: for drizzling as it adds the sweet, syrupy yum needed for every pancake stack!
- Butter: we need spreadable for a pancake topping and if you wish unsalted butter to cook the pancakes in for crispy edges (see more in my Crispy Pancakes where I talk about techniques).
Top Tip: If you are using self-raising flour, you do not need baking powder.
Instructions
Here are the step by step instructions to make the recipe. We start by combining the pancake batter. If you are mixing coloured sprinkles, you can also do this as a starting point.
- Add pancake ingredients to mixing bowl (Photo 1)
- Stir to combine (Photo 2)
- Add sprinkles to batter (Photo 3)
- Stir further to combine (Photo 4)
How to Make Sprinkles Pancakes
To make the pancakes start by combining the ingredients for the batter. This is best done in a medium to large sized mixing bowl. Ensure that the texture of the batter is smooth and that any flour lumps are whisked out.
Then add the sprinkles to the batter and stir to combine. Once this is done, spray a crepe pan with cooking oil. Turn the stove to medium heat. Use a measuring spoon (recommended size is ¾) and portion the mixture onto the pan. Pour directly in the one spot and the batter will naturally flow to form a round shape.
Let the pancake cook for 2 to 3 minutes on the 1st side. You will see bubbles form on the raw wet side. When these bubbles work their way into the centre of the batter, this is the indicator that the pancake needs to be flipped.
Slide a silicon utensil under the cooked side, keep your height low and flip the pancake to the other side. Then cook this side for 1 to 2 mins.
Once the pancake has been flipped, it will quickly cook on the other side. The photo above is to roughly show you what this will look like!
Serving Suggestions
If serving the pancakes for breakfast or brunch, add liquids such as orange juice, breakfast juice, green juice, tea, coffee and water. These will accompany the pancakes in style!
A stack looks stunning on the breakfast table and is not difficult to pull together, you simply need to pile the pancakes on top of each other as you remove them from the pan.
Once stacked, you can then add some butter, maple syrup and additional sprinkles for decoration.
If choosing not to stack, you can portion and plate, providing the toppings on the breakfast table and then let the eaters decorate the pancakes as they choose.
For more serving ideas and ways to make the recipe suit your personal preferences, have a read through my substitutions and variations.
Decorating pancakes is a fun, reminiscent of childhood days and I am not going to tell you it has to be my way, as for this one, my friend, it is all about you 🤍.
I think, however, the point you will agree with me on is that is is so very fun when eating or if you cut the pancakes to see the bright colours in the middle. As they cook the sprinkles melt down and form a 'confetti' reminiscent celebratory emotion, 'Hip, Hip, Hooray, my friends!'.
How to Guide
How to Store
You can make the batter the day ahead, keep it in the bowl in the fridge, sealed with cling wrap. Then remove, take the plastic off and give it a stir before cooking.
You can also cook the pancakes, then store leftovers on a plate with cling film in the fridge for that day and the next. Any longer and it is best to freeze them.
How to Freeze
If you want to freeze cooked pancakes, you need to let them cool to start with. Once cool, stack and wrap firmly in cling film, place them in a spot in the freezer where they can freeze intitally and not be squashed. Once they are frozen you can move them around in the freezer as needed and they will keep for up to 3 months.
How to Reheat
If reheat leftover pancakes that have been stored in the fridge, you can microwave them or place them in a baking dish in the oven.
The benefit of the oven method is that you can reheat more pancakes at the same time.
To reheat frozen pancakes, you need to let them thaw 1st. Once thawed use either of the 2 methods above to reheat. ie Microwave for 3 to 5 mins or in a moderate oven for 5 to 10 mins. You can also use a slow cooker (crock pot) to keep them warm if you have one and are feeding a crowd.
Substitutions and Variations
Here are my add in and outs for the recipe so you can consider them along with your preferences when you make the recipe.
- Use your favourite sprinkles! Mine are colourful and bright, yours might be chocolate and sophisticated and that is totally A ok!
- You can use honey in place of the maple syrup.
- You can use caramel or chocolate sauce also instead of the maple syrup.
- Add whipped cream instead of butter.
- Put some fresh fruit on the pancakes such as bananas, strawberries, raspberries or mango.
- Dust the pancakes with sifted icing sugar or cocoa powder (cacao is fine to use too!).
Top Tips
Here are my top tips and tricks so that you can become a Masterchef Pancake Maker from the get go:
- Canola oil is the best type of oil to cook the pancakes.
- Use butter if you want crispy edges, but use cooking spray as a general rule over butter for pancakes.
- Use milk over water as a pancake ingredient.
- Skip sifting the flour, but ensure the batter has no lumps prior to cooking.
- Use medium heat or low (for longer) as needed to cook the pancakes and avoid high heat which causes the pancakes to cook too quickly and burn.
Frequently Asked Questions
What do Sprinkles pancakes taste like?
Sprinkles pancakes taste like a celebration! With the traditional pancake taste and the sweet maple syrup, sprinkles and butter combination for topping, these pancakes taste similar to cupcakes or celebration cakes. The sprinkles are not only on top of the pancakes but inside as well which adds, colour fun and a sweetness reminiscent of birthday cakes.
What is the difference between a hotcake and pancake?
Hotcakes and pancakes are similar sounding and looking sweet cooked breakfast products. At McDonalds, you will see hotcakes on the menu but not pancakes.
One of the differences is that with pancakes you can have Silver Dollar Pancakes, Scotch Pancakes, Mini Pancakes and Cereal Pancakes, whereas hotcakes are pretty much hotcakes.
Hotcakes tend to be more consistent with the brown colour over the surface and both sides whereas pancakes are golden with crispy edges.
The surface used to cook them is often different with hotcakes being cooked on hot plate whereas pancakes are most commonly cooked in a crepe pan or fry pan.
The most common things between hotcakes and pancakes are a very similar recipe, very similar if not the same ingredients and visually similar results.
What are sprinkles?
Sprinkles are a coloured ingredient that are used to decorate cakes, cookies (biscuits), cupcakes, slices, fudge and more. In some parts of the world they are known as 'hundreds and thousands' and used to make the ever popular kids party food 'fairy bread'.
Other names for them are jimmies, nonpareils, hagelslag, cachous, silver pearls (not quite sprinkles as larger balls, but within the context) and fun fetti is the name when they are baked into vanilla cakes (confetti).
Are sprinkles just chocolate?
Opposite to some people's belief, sprinkles are not chocolate. Rather they are made from powdered sugar, additional ingredients and then brightly coloured.
What are 3 different types of pancakes?
3 different types of pancakes are Silver Dollar Pancakes, Traditional Pancakes and Mini Pancakes.
😍 More Sweet Breakfast and Brunch Recipes
Here are more ideas that you might like to try as they will get you up and into the kitchen at the best of times:
- Lemon Pancakes
- Mini Pancakes
- Crispy Pancakes
- Blueberry Banana Oatmeal Muffins
- Blackberry Oatmeal Muffins
- Tinned Fruit Crumble
- Chocolate Chip Banana Oatmeal Muffins
Get your flip on my friends and ensure all 7 colours of the rainbow are involved (red, orange, yellow, green, blue, indigo, violet, otherwise remembered as ROYGBIV)!!
Adrianne xx
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📖 Recipe
Sprinkles Pancakes
Equipment
- 1 Crepe pan
- 1 Medium sized mixing bowl
- 1 Wooden spoon
- 1 ⅓ Measuring cup To portion the pancakes
- 1 Silicon flexible turner
- 1 Serving plate
- 1 Butter Knife
Ingredients
- 2 cups, 16 oz self-raising flour Note 1
- 2 cups, 16 oz milk Note 2
- 2 eggs fresh, free range, Note 3
- ½ cup sprinkles Note 4
Pancake Toppings
- 1 tablespoon sprinkles
- maple syrup
- butter Note 5
Instructions
- Batter: add self-raising flour, milk, eggs and salt to a medium sized mixing bowl Use a wooden spoon to stir to combine. Ensure batter is smooth and lump free. Whisk briskly if any lumps are present.
- Sprinkles: add the sprinkles to the pancake batter and stir to combine.
- Cook: spray a crepe pan with canola oil, turn the stove onto medium, plate the pan onto an element and then use a ¾ measuring spoon to portion the mix and pour it onto the pan. Pour in the one spot as the mixture will naturally form a circle. Cook for 2 to 3 minutes.
- Flip: bubbles will form on the raw wet surface of the pancakes. Once these bubbles have worked their way into the centre, it is time to flip. Slide a silicon flexible turner under the cooked side, then flip the pancake to the other side. Cook for an additional 1 to 2 mins.
- Stack the pancakes: once cooked, remove the pancakes from the pan and begin to stack on a serving plate. Repeat to use the entire mixture and complete the stack.
- Decorate: once the pancake stack is complete, decorate it with a spread of butter, drizzle of maple syrup and additional sprinkles.
- Serve and enjoy: place the pancake stack on the breakfast table, provide additional plates and forks, with extra toppings as desired.
Notes
- Note 1- Self-raising flour: my preference is always to use this for pancakes as it has rising agents in the flour. However, if you don't have or cannot find, you can use plain flour and baking powder. Check the container for the portion, usually it is 1 teaspoon per 1 cup of flour, but some brands indicate 1 ½ or 2 teaspoons.
- Note 2- Milk: full cream, skim, almond, soy, lactose free, use your favourite milk to the equivalent measure in the recipe card, ie 2 cups. If using long life milk, it does not have to be refridgerated 1st. Simply open the cartoon, measure and pour it in.
- Note 3 - Eggs: the eggs don't need to be whisked 1st, you can simply add them to the bowl and combine with the other ingredients. They also don't have to be at room temperature, sometimes I grab them out of the fridge to start with but many times I have also cracked them from cold and away you go, no worries.
- Note 4 - Sprinkles: I am using a combination of coloured sprinkles for this recipe. Both hundreds and thousands and pink and yellow sprinkles. You can use a packet of ready to go sprinkles (hundreds and thousands) or combined a few of your favourite colours.
- Note 5 - Butter: to serve the pancakes, I recommend spreadable butter. It is softer and like its name spreadable. Regular or unsalted butter is better for cooking, not spreading.
Amelia says
Love all the colours of this recipe Adrianne, we will make them on Sunday for sure.
Adrianne says
Great to hear, thanks Amelia!!