Sprinkle Pancakes are our families favorite pancake recipe! This easy homemade pancake recipe is filled with sprinkles and the kids love them without syrup!
When my daughter was a toddler she loved having pancakes for breakfast. I didn’t mind giving them to her because I could sneak some banana or applesauce into the batter, but what I didn’t love was the syrup. For one thing, it got everywhere. Sticky table, sticky hands…annoyed mama. For another, syrup isn’t healthy. Sure, a little is fine, but every day? No. And kids love gobs and gobs of syrup which is way too much sugar first thing in the morning.
She was about three when I was at a mom’s club event complaining about pancakes when another mom told me what she did to avoid the syrup problem: she put sprinkles in her pancakes.
I’m going to repeat that for those who missed it: she put sprinkles in her pancakes and then served them plain. She’d ask, “Hey kids, do you want sprinkles or syrup?” and the kids would choose sprinkles because sprinkles are FUN (duh).
I had a true Oprah lightbulb moment and I started making sprinkle pancakes the next day. My daughter went on to eat pancakes without syrup for about 6 years. I’m not kidding!
Making sprinkle pancakes is easy, fast, and you can serve them without syrup for a fun and healthier breakfast!
Plus…sprinkles are amazing.
Whether or not you put syrup on your sprinkle pancakes, they’re super fun.
Sprinkle pancakes are great for a regular breakfast but also for holidays or birthdays!
Not only are the sprinkles the star of this pancake recipe, but the pancakes are delicious. They’re the perfect pancake recipe: sweet and fluffy with a secret hidden banana inside!
How do you make the perfect pancakes?
It’s all about the baking powder and eggs, I swear. These pancakes are super fluffy! When you flip them you actually watch them rise as they cook!
My pancake recipe has a secret: banana. When I’m mixing the wet ingredients, I mash a banana into the milk. Bananas are a good source of vitamins for your kids but they won’t even know it’s in the pancakes. Jordan hated banana pancakes when she was young but she’d eat these not even realizing there was banana in them.
You can use regular or nonfat milk, or substitute almond or any non-dairy milk in this easy pancake recipe.
Adding sprinkles to pancakes makes them way more fun! They’re the perfect birthday treat too. I often see funfetti pancakes (which are pancakes made with cake mix) online but, while those look amazing, they’re basically cake for breakfast. Talk about a birthday morning crash!! These sprinkle pancakes give the air of being funfetti without all the extra sugar.
PLUS your kids will eat them without syrup. GO ON JUST TRY IT!
What kind of sprinkles go into sprinkle pancakes?
Not all sprinkles are created equal!
- Use “jimmies” sprinkles for best results. Also – buy are nicer quality brand, not from the dollar store or cheap generic section. Nonpareils and cheap sprinkles will dissolve in the batter.
- Change up the colors to fit the occasion: birthday, Christmas, Valentine’s Day, Halloween, etc.
Tips for making the prefect sprinkle pancakes:
- Add the sprinkles at the last minute before cooking.
- Use a griddle for easy pancake making!
- Serve warm! You could even roll these with peanut butter or Nutella like pancake rolls.
How to store pancakes:
- I store leftovers in a resealable plastic bag in the refrigerator.
- You can freeze pancakes between paper towels in a gallon size bag. The towels ensure they don’t stick.
- To reheat frozen or refrigerated pancakes, simply microwave them or toast them in a toaster oven.
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- 1 1/2 cups all purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 overripe banana
- 1 cup milk approximately, see directions
- 1/4 cup vegetable oil
- 2 eggs
- 1/4 cup sprinkles see note
- Whisk flour, sugar, baking powder, and salt. Set aside.
- Mash banana in a measuring cup until smooth. Add enough milk so that the milk + banana equals 1 1/4 cups of liquid. Whisk in oil and eggs.
- Add wet ingredients to dry ingredients and whisk to combine. Batter will be slightly lumpy. Stir in sprinkles just before cooking.
- Preheat pan or griddle (to 350°F, if using an electric griddle). Cook pancakes on one side until bubbly, then flip until cooked through.
- Serve with butter, more sprinkles, and syrup (optional).
- Store leftovers in refrigerator or freeze for up to 1 month.
- Note: the amount of pancakes you get will depend on the size you make them. I used 1/4 cup measuring cup to scoop my batter and got about 12 pancakes.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: March 4, 2019