Recipe details
Ingredients
For the Pancakes:
- 40g butter, melted and cooled
- 140g plain flour
- 35g golden caster sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 1 large eggs
- 240ml buttermilk
- 1 tsp vanilla bean paste
- 40g sprinkles
For the Icing:
- 30g icing sugar
- ½ teaspoon vanilla extract
- 1 tbsp milk
Instructions
- In a batter jug or medium bowl, whisk the flour, sugar, baking powder, bicarbonate of soda and salt.
- In another bowl whisk the eggs, buttermilk, the vanilla, and then pour in the melted butter. Pour wet ingredients into dry, and whisk to combine. Lastly, fold in the sprinkles just before cooking.
- Warm a pan over a medium heat and when it’s hot enough, spoon a ladle full of batter into the pan. If using a regular frying pan you should be able to get 2-3 in at a time, or if you are using a pancake pan, simply fill the holes.
- Cook for around 2 minutes and when you see bubbles popping, flip and cook for a minute on the other side. Keep them warm in a low oven whilst you cook the remaining pancakes.
- To make the icing, combine all the ingredients in a small bowl until smooth and pourable. If it's too thin add a little more icing sugar, or if it's a little on the thick side add a little milk
- For the full birthday effect, add a few more sprinkles to the top and finish off with a candle or sparkler!
Why you'll love these Funfetti Birthday Pancakes
- So simple and easy to prepare
- Light and fluffy, the perfect start to a special day
- A combination of sprinkles, vanilla icing and a candle on top give the full effect of a birthday cake
Not only are they quick and easy to prepare and make, leaving you more time for the celebrations, but they are based on a traditional buttermilk pancake - meaning they are extra light and fluffy! They are also jam packed with rainbow sprinkles, brightening up even the darkest of mornings!
My boys always find it so unfair when their birthdays fall on a school day, so I love to start the day with a celebratory breakfast to compensate and these are always a winner!
Important ingredients and why you should use them:
Buttermilk:
- Acidic nature: Buttermilk is slightly acidic, which reacts with baking soda (an alkaline leavening agent) in the batter. This reaction produces carbon dioxide gas, which helps the pancakes rise and become light and fluffy. The acidity of buttermilk also contributes to the overall flavour profile of the pancakes.
- Tenderising effect: The acid in buttermilk also helps to tenderise the gluten in the flour. Gluten is a protein that can make baked goods tough if there is too much of it. By using buttermilk, the pancakes are less likely to become overly chewy or tough.
- Moisture content: Buttermilk adds moisture to the pancake batter, resulting in a softer and more moist final product. This moisture content contributes to the desirable texture of pancakes.
- Flavour enhancement: Buttermilk imparts a distinct tangy flavor to pancakes, which adds complexity and richness to the overall taste. This flavour profile is appreciated by many people and complements the sweetness of the pancakes.
If you don't have buttermilk on hand, you can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes to curdle. This DIY buttermilk substitute will provide a similar acidity and texture to your pancakes.
Good Quality Vanilla Extract:
For that classic birthday flavour, invest in a really good vanilla extract. I love Nielsen Massey.
Rainbow Sprinkles:
The best sprinkles are sprinkles that won't bleed or streak into your cake batter, you can consider a few options:
- Nonpareils: Nonpareils are tiny round sprinkles that are usually made from sugar and come in various colours. They are less likely to bleed into the batter compared to larger sprinkles.
- Quins: Quins are flat, disc-shaped sprinkles that are thicker than traditional sprinkles. Because of their shape and thickness, they are less likely to bleed into the batter.
- Natural Colour Sprinkles: Some sprinkles are made with natural colours, which might be less prone to bleeding compared to those with artificial colors. Look for sprinkles that use vegetable-based dyes or other natural colourings.
- Freeze Sprinkles: You can try freezing your sprinkles before adding them to the batter. The cold temperature may help to set the colour and reduce bleeding.
- Add Last Minute: Add the sprinkles to the batter just before baking. This minimizes the time the sprinkles spend in contact with the wet batter, reducing the chances of bleeding.
- Coating in Flour: Tossing the sprinkles in a bit of flour before adding them to the batter might help prevent bleeding. The flour creates a barrier between the sprinkles and the batter.
It's important to note that even with these precautions, some bleeding may still occur, especially if the sprinkles are in contact with the batter for an extended period. Testing different types of sprinkles and trying the techniques mentioned above can help you find the best solution for your specific recipe.
