Birthday Cake Pancakes
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.
Servings: 12 pancakes
Calories: 182kcal
Cost: Recipe $2.83 / Serving $0.24
Ingredients
Pancakes
- 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)
- 1 ¾ cups buttermilk ($0.75)
- 2 large eggs, lightly beaten ($0.64)
- 3 tablespoons unsalted butter, melted, or vegetable oil ($0.12)
- 1 teaspoon vanilla extract ($0.02)
- ¼ teaspoon almond extract, optional but recommended ($0.10)
- ⅓ cup rainbow sprinkles, jimmies preferred ($0.50)
Optional Vanilla Glaze
- ½ cup powdered sugar ($0.20)
- 1 tablespoon milk ($0.02)
- ½ teaspoon vanilla extract ($0.01)
- 1 pinch salt ($0.01)
Instructions
- Mix Dry. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Mix Wet. In a separate bowl, whisk together the buttermilk, eggs, melted butter or oil, vanilla extract, and almond extract if using.
- Combine. Add the dry ingredients to the wet ingredients and stir just until combined. A few small lumps are fine.
- Add Sprinkles. Gently fold in the sprinkles. Let the batter rest for 5 to 10 minutes while heating the pan.
- Cook Pancakes. Heat a lightly greased skillet or griddle over medium heat. Scoop about ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form and the edges look set, then flip and cook until golden on both sides.
- Glaze. If using, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth and drizzle over warm pancakes.
- Serve. Serve warm with desired toppings.
Notes
- Batter Texture. Do not overmix. Small lumps help keep pancakes fluffy.
- Sprinkles. Add sprinkles just before cooking if resting batter overnight to prevent color bleed.
- No Buttermilk. Stir 1 tablespoon vinegar or lemon juice into 1 ¾ cups milk and let sit for 5 minutes.
- Leftovers. Store pancakes in the refrigerator for 3 to 4 days or freeze with parchment between layers for up to 3 months.
- Reheating. Reheat in the microwave or toaster until warmed through.
Nutrition
Serving: 1pancake | Calories: 182kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 35mg | Sodium: 215mg | Potassium: 79mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 103IU | Calcium: 88mg | Iron: 1mg
