Start your special day with a stack of pure celebration, these Birthday Cake Pancakes! Fluffy, tender, and bursting with colorful sprinkles, these homemade buttermilk pancakes are topped with a sweet vanilla glaze for the ultimate festive breakfast.
Recipe: $2.83 | Per Serving: $0.24 | Yields: 12 pancakes
Whether you’re surprising a loved one or treating yourself, this fun and cheerful morning treat turns any birthday into an unforgettable celebration from the very first bite.
Finding the perfect birthday breakfast can feel overwhelming, but I’ve got you covered! My top picks? Birthday Cake Crepes or these festive Birthday Cake Pancakes. There’s just something magical about waking up to a plate of fluffy pancakes topped with sprinkles. It’s like saying Happy Birthday with every bite!
This playful twist is inspired by my crowd-favorite (Copycat) Denny’s Pancake Recipe. If you’re a fan of their ultra-fluffy buttermilk pancakes, you’re going to love this fun and flavorful variation.
Craving more? Don’t miss my Salted Caramel Banana Pancakes for another sweet morning treat!
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🍯 Why This Recipe Works
- Simple & Scratch-Made: With basic pantry staples and an optional quick buttermilk substitute, these pancakes come together in minutes.
- Perfect for Kids: Bright colors and sweet flavors make these a kid-approved birthday breakfast tradition. Make their day even more special with some Birthday Cake Overnight Oats and Birthday Cake Stuffed Cookies too.
- Make Ahead Friendly: Mix your dry ingredients the night before and have your batter ready to go in the morning!
🥘 Ingredients
Granulated sugar- This will give us a little sweetness to the pancakes but it also helps to make pancakes fluffier and less rubbery.
Buttermilk- You can use store-bought or homemade buttermilk, but it will give the pancakes some much needed moisture and flavor.
Rainbow sprinkles- Sprinkles are a great way to make these pancakes more fun and festive. Use your favorite sprinkles for decoration. I like rainbow colored jimmies.
For specific ingredients and measurements, please see the recipe card below.
🧾 Quick DIY Buttermilk
If you don't have buttermilk on hand, don't worry. You can easily make some yourself using ingredients you already have on hand.
Simply take 1 cup of milk (can be almond milk, soy milk, whole milk, or even half and half) and remove 1 tablespoon of liquid from the measurement.
Now add in 1 tablespoon of lemon juice or 1 tablespoon of white vinegar, depending on what you have. Stir together and let rest for about 5 minutes before using it.
🔪 Instructions for Birthday Cake Pancakes
Step 1: Add your flour, sugar, baking powder, baking soda, and salt to a large bowl. (Image 1). Whisk together until combined. (Image 2).
Step 2: In a separate bowl, add the eggs. (Image 3). Whisk together until lightly beaten. (Image 4).
Step 3: Add in the buttermilk, oil (or butter), vanilla, and almond extract (if using). (Image 5).
Step 4: Whisk together until well mixed. (Image 6).
Step 5: Pour the dry ingredients into the wet mixture (Image 7), and stir until no dry streaks remain. Do not overmix. The batter will be lumpy. This is okay!
Step 6: Gently stir in the rainbow sprinkles. (Image 8).
Step 7: Let sit for 5–10 minutes while heating your pan.
Step 8: Preheat a greased griddle or skillet to medium heat (about 350°F).
Step 9: While you're waiting, add the glaze ingredients to a small bowl. (Image 9). Whisk until smooth and then set aside (Image 10).
Step 10: Scoop ¼ cup of batter per pancake and cook until bubbles form. (Image 11). Flip and cook until golden on both sides. (Image 12).
Step 11: Drizzle glaze over warm pancakes and top with extra sprinkles, whipped cream, or fruit if desired. Enjoy!
🍴 Recipe Tips
- Batter Mixing: Avoid overmixing the pancake batter; just incorporate the flour until no dry streaks remain. Overmixing can result in rubbery pancakes. It's okay if there are a few lumps.
- Pancake Cooking: Avoid squishing the pancakes while cooking, as this can make them dense and rubbery. Allow them to rise naturally. If the outside cooks faster than the inside, lower the heat to prevent overcooking.
👩🏻🍳 Storage
Leftover Pancakes: Store in an airtight container in the fridge for up to 3–4 days. Reheat before serving.
Leftover Glaze: Store in a small airtight container at room temperature for up to 2 days, or in the fridge for up to 5. Stir before using.
💭 Recipe FAQs
Yes, but for the best visual effect, fold them in at the end or sprinkle them directly on the pancakes as they cook.
Your pancakes will be ready to flip when the edges look dried and set and the center of the pancakes are filled with bubbles.
Actually, you should cook your pancakes over medium heat. About 325-350 degrees F should be perfect. Make sure to let your pan warm up before use and to adjust the heat as you go because some pans can get too warm after a few minutes and cause pancakes to burn.
❤️ More Delicious Breakfast Recipes
If you tried this Birthday Cake Pancakes, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Birthday Cake Pancakes
Ingredients
- 1 ¾ cups all-purpose flour ($0.30)
- 3 Tablespoons granulated sugar ($0.08)
- 2 teaspoons baking powder ($0.06)
- ½ teaspoon baking soda ($0.01)
- ½ teaspoon salt ($0.01)
- 2 large eggs, lightly beaten ($0.64)
- 3 Tablespoons vegetable oil, or melted butter ($0.12)
- 1 ¾ cups buttermilk, or 1 ¾ cups milk + 1 tablespoon vinegar ($0.75)
- 1 teaspoon vanilla extract ($0.02)
- ¼ teaspoon almond extract optional, but recommended ($0.10)
- ⅓ cup rainbow sprinkles, use jimmies, not nonpareils ($0.50)
Optional Vanilla Glaze:
- ½ cup powdered sugar ($0.20)
- 1 Tablespoon milk ($0.02)
- ½ teaspoon vanilla extract ($0.01)
- Pinch of salt ($0.01)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, eggs, oil, vanilla, and almond extract.
- Pour the dry ingredients into the wet mixture and stir just until combined. It’s okay if the batter is a little lumpy—don’t overmix.
- Gently stir in the rainbow sprinkles. Let the batter rest for 5–10 minutes while your griddle or pan heats up.
- Heat a lightly greased skillet or griddle over medium heat. Scoop ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form and edges look set, then flip and cook until golden brown on both sides.
- Optional Glaze: In a small bowl, whisk together the glaze ingredients until smooth. Drizzle over warm pancakes.
- Top with whipped cream, extra sprinkles, or fresh fruit if desired. Serve warm!
Notes
- Avoid overmixing; aim for fluffy pancakes with a few lumps.
- Flip when edges set and bubbles form on top.
- Don't squish pancakes; let rise naturally. Adjust heat if needed.
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