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side angle shot of giant funfetti pancakes on a white plate with whipped cream on top.
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5 from 1 vote

Giant Funfetti Pancakes

Serve these fun, extra-large pancakes for your next birthday breakfast or just because. Cake flour is used for these to make them extra light and fluffy.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Servings: 4 giant pancakes
Calories: 392kcal
Author: Ashley Boyd


  • 1 ¼ cups cake flour or all purpose if that is what you have on hand
  • 2 teaspoons baking powder
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • 4 tablespoons butter divided
  • ¾ cup buttermilk
  • ½ teaspoon vanilla extract
  • ¼ cup colorful sprinkles some reserved for topping
  • Whipped Cream
  • Warm maple syrup


  • Melt two tablespoons of butter on a griddle or in a large nonstick skillet over medium high heat.
  • In a large bowl, whisk together cake flour, baking powder, sugar and salt.
  • Add eggs, buttermilk, melted butter and vanilla extract. Stir to combine. I like to add in the buttermilk a little at a time until I reach my desired consistency. You may not need all of the buttermilk. Mix in sprinkles
  • Ladle about ¾ cup of batter onto hot griddle or skillet, spreading out to about 8 inch circles. Add a few more sprinkles over top.
  • Cook until bubbles start to form and bottom is brown then flip. Cook until other side is browned then transfer to a large plate.
  • Repeat until all pancake batter is used. You should get four large pancakes.
  • Finish pancakes off with a dollop of whipped cream and more sprinkles. Serve with warm pancake syrup.


Serving: 1pancake | Calories: 392kcal