Birthday Cake Pancakes Recipe

Packed with rainbow sprinkles and topped with vanilla icing, these buttermilk birthday cake pancakes are the sweetest way to wake up in the morning. A stack of these colorful pancakes makes for an extra-special start to a birthday, a fun ending for a sleepover party, or any celebratory occasion that calls for sprinkles for breakfast!

. I have also made a few small changes to the recipe, which are reflected in the printable recipe below.

For the most part, I try to make healthy, wholesome (but still tasty!) breakfasts for my family, like these fluffy whole wheat pancakes and whole wheat banana pancakes. But there are a few special dates on the calendar every year when normal rules don’t apply… and that’s when it’s time to break out the sprinkles and make a batch of birthday cake pancakes!

I started with my favorite buttermilk pancake recipe (in my first cookbook!) as the base for this funfetti-style version. I love this classic buttermilk pancake recipe because it makes the fluffiest, softest, most tender pancakes ever. Have you tried them?

I changed the recipe by adding a touch more baking powder and sugar, a little almond extract, extra vanilla extract, and a whole lotta sprinkles. The extracts, along with the melted butter, gives these pancakes the most delicious buttery cake batter flavor. Paired with sweet vanilla icing (and maybe a little whipped cream—why not go all out!?), it’s absolutely considered dessert. For breakfast.

Living the dream.

What You’ll Love About These Birthday Cake Pancakes

• Quick and easy to make
• Fluffy, buttery, and tender
• Loaded with colorful rainbow sprinkles
• Flavors of vanilla and almond extract make them taste like cake batter
• Topped with sweet vanilla icing (and more sprinkles!)
• Almost like having confetti cake for breakfast!

By the way, if you have a little extra time on your hands you’ll also love these sprinkle loaded birthday cake cinnamon rolls!

Key Ingredients to Use & Why

• Butter: Melt the butter first, to give it a chance to slightly cool before you mix it into the other wet ingredients.
• All-Purpose Flour: The base of the pancakes. See recipe Notes for info on using whole wheat flour and my whole wheat pancakes recipe.
• Granulated Sugar: Just enough to sweeten the batter, because you’ll add sweet toppings like vanilla icing or maple syrup.
• Baking Powder + Baking Soda: Both give these fun pancakes some serious fluffiness.
• Salt: To balance the sweet.
• Eggs: To bind the ingredients together.
• Buttermilk: Buttermilk’s lactic acid, as well as its subtle tangy flavor and creamy texture, is required. Though I often suggest a DIY buttermilk substitute using regular milk and vinegar/lemon, I highly recommend using real buttermilk in these pancakes. I usually use low fat, but full fat works too.
• Vanilla Extract: A kiss of vanilla is the perfect flavor enhancer. You could also use vanilla bean paste.
• Almond Extract: This flavor addition is what makes these pancakes taste like cake batter. It doesn’t really taste like almonds—it’s the flavoring we always use in sugar cookies! By the way, have you ever tried this cake & cookie bakery emulsion? You can use this flavoring to replace almond or vanilla extracts in certain recipes, including today’s.
• Rainbow Sprinkles: Make sure you use the “jimmies” style of rainbow sprinkles, the waxy strands. Rainbow confetti quins (the flat pastel-colored discs) work, too. Other types of sprinkles, such as nonpareils, will bleed their color in the batter, turning it muddy—which isn’t the look we’re going for here!

Make the Pancake Batter

Preparing the batter takes just a couple minutes. Whisk the dry ingredients in 1 bowl, whisk together the wet ingredients in another, then pour wet into dry and whisk together to combine. I like to use a large mixing bowl with a pour spout. Makes pouring the batter onto the pan/griddle much easier.

Success Tip: Let Your Batter Take a Nap

Let the batter rest for a few minutes while you preheat your griddle/pan and make the icing. This gives it a chance to thicken up, which makes for even fluffier birthday cake pancakes.

How to Keep Sprinkles From Bleeding Their Color?

Because there are so many brightly colored sprinkles going into this birthday pancake batter, let me take a moment to emphasize how important it is to avoid over-mixing.

Also! Over-mixing will give your pancakes a dense, tough texture. A far, far cry from the fluffy stack of rainbow pancakes you see here today.

For more pancake-perfecting tips, read this article on 10 Pancake Common Mistakes—and How to Avoid Them.

Easy Vanilla Icing

The sweet buttery pancakes are amazing even without the vanilla icing on top (and this is coming from a pancake condiment junkie). The candle and extra sprinkles on top, however, are obviously necessary.

*Make a wish!*