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

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.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 4 giant pancakes
Calories 392 kcal


  • 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: 1pancakeCalories: 392kcal
Keyword funfetti pancakes, giant pancakes, pancakes
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