Bright, colorful and fun, these Healthy Funfetti Pancakes take classic funfetti cake flavors and put them into healthy pancakes. Made with oat flour, Greek yogurt, vanilla extract, and plenty of sprinkles! These pancakes are a great breakfast for celebrations, Holidays or birthdays.
Pancakes might be my favorite breakfast food.
I think they’re tied with muffins. I love the ease of muffins. You can quickly whip up a batch and have breakfast for the rest of the week.
But pancakes? Pancakes feel like weekends. Pancakes feel like lazy Sunday mornings. Everyone loves pancakes.
My kids beg for pancakes just about every weekend. I happily oblige too 😉
And you know what else they can never get enough of? Sprinkles, of course.
Several years ago, for my sons first birthday, I started making these Healthy Funfetti Pancakes. At the time, I wanted him to have a breakfast with healthy carbs. But, I wanted to make it fun too!
Now every year my kids get these pancakes on their birthdays, in the shape of the number of their age (I think #4 has been the hardest pancake to make!). It’s a fun tradition that I love.
These Healthy Funfetti Pancakes are fluffy and thick, with a classic vanilla funfetti cake flavor. If your family is anything like mine, you’ll be making them on repeat!
And if I have other festive sprinkles, these pancakes make an appearance then too. I’ve made these with fun Halloween sprinkles and Christmas sprinkles too. You can make these pancakes for an extra fun breakfast for any Holiday or celebration!
Moral of the story: My family loves these pancakes. With just a few easy tricks, you can make your pancakes healthier. And, when in doubt, always add more sprinkles! 😉
Let’s go over some tips and tricks for these.
First, these pancakes start with oat flour. To keep these pancakes gluten-free, be sure to use certified gluten-free oat flour.
You can make your own oat flour with oats if you have a high powered food processor or blender. However, I typically recommend using store bought oat flour. I don’t think I can ever blend my oats up enough to get them as fine as what comes in the bag from the store.
Don’t like oat flour? You could also make these with all purpose (or gluten-free all purpose) flour. You won’t need to let the batter set then either.
When working with oat flour, it can be tricky to get consistent results. Oat flour soaks up other wet ingredients and after several minutes your pancake batter will be a little thicker. I recommend letting your batter rest (without the sprinkles in it) while your pan or griddle heats up.
Then, you can check your pancake batter prior to putting your first pancake onto the pan. If it’s too thick, add more milk. Once it’s to the right consistency, gently fold your sprinkles in. If you stir them in too much, the color will start to bleed, so be careful. And then get to pancake cookin’! 🙂
Be sure to cook them on a medium/medium-low heat, to cook the pancake through. It’s easy to under cook the center of an oat flour pancake because they’re naturally thicker. So just think, slow and steady wins the race!
Another important ingredient to talk about is yogurt.
I love Greek yogurt, and my favorite is plain Fage 2%. It tastes almost like sour cream, which comes in handy when I cook. I often use it as a replacement for sour cream as well, and we love it on top of tacos!
For baking, it’s a great option too. It’s plain without added sugar, so it’s a great healthy addition to any baked goods.
I recommend using a yogurt that’s similar for these healthy Funfetti Pancakes. Something that’s plain (or vanilla) and low in sugar. I haven’t tried these pancakes with regular yogurt, but I would assume it would work as well (you just may need less milk then).
If you use vanilla yogurt, you may want to use less vanilla extract then too (1 1/2 tsp instead).
If your yogurt is very sweet, you can cut back to only 2 tbsp of honey or maple syrup.
The amount of milk you will need will depend on how thick or thin the brand of yogurt is that you choose. The yogurt I use is thick, so I need more milk. If you have thinner yogurt, you’ll need less milk.
Now let’s talk Funfetti!
I recommend using a mix of both vanilla and almond extract in these Healthy Funfetti Pancakes for the best “Funfetti” (or cake batter) flavor.
If you don’t have almond extract, no problem, just vanilla extract is fine. You may want to add a little more then (2 1/2 tsp).
And the sprinkles! I recommend (rainbow) jimmy sprinkles. They hold their shape well, and won’t bleed as easily into the batter. They give you the classic funfetti look too!
Super fun and colorful, these Healthy Funfetti Pancakes are probably one of my kids favorite breakfasts. Sprinkles are always the best! 🙂
If you make these, don’t forget to check out the tips, above, to make the best pancakes ever. And once you do, let me know what you thought! Leave a comment, below, or find me on Instagram.
If you love breakfast like I do, you may want to check out a few more recipes while you’re here too! Like my Chocolate Oat Pancakes, healthier Chocolate Granola, and Double Chocolate Pumpkin Oat Muffins.
- 1 cup oat flour (certified gluten-free, if necessary)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp butter, melted (or coconut oil)
- 3 tbsp honey or maple syrup
- 1/2 cup plain Greek yogurt (I prefer Fage 2%)
- 1/4-1/2 cup milk of choice (skim, 2%, whole or almond)*
- 2 tsp vanilla extract (optional)
- 1/2 tsp almond extract
- 1 egg
- 3-4 tbsp jimmy rainbow sprinkles
To a small mixing bowl, add your flour, baking powder, baking soda and salt and whisk them together.
To a large mixing bowl, add your butter, honey, Greek yogurt, milk, vanilla extract and almond extract and whisk them together. Add your egg and whisk it in.
Pour your dry ingredients into your wet ingredients and mix them together till well combined. If your batter is too thick, add 1-4 more tbsp's of milk, or till it's to the right consistency (It should be thicker but still pour-able).
Heat your pan or griddle to medium/medium-low heat. Let your batter rest while the pan heats up, so your oat flour has a chance to soak up your dry ingredients.
After your pan is hot, check your pancake batter. You may need to add another tbsp of milk if it's thickened up too much. After checking, add your sprinkles and gently fold them into your batter.
Scoop your pancake batter onto your pan and gently spread it around with a spoon or spatula. Cook your pancake for a few minutes on each side (or till you see bubbles on the top, then flip it). Repeat till all of your pancakes have been made.
*Depending on how thick your yogurt is, you may need more milk. I recommend starting with 1/4 cup milk and adding 1-4 tbsp’s till the consistency is correct.
**Stored in an airtight container in the fridge, these pancakes taste best within 5 days.