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5 from 5 votes

Sprinkle Pancakes

Sprinkle Pancakes are our families favorite pancake recipe! This easy homemade pancake recipe is filled with sprinkles and the kids love them without syrup!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 12 pancakes
Calories: 154kcal
Author: Dorothy Kern


  • 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.



Regarding sprinkles: not all are created equal. Don’t use nonpareils (the little ball sprinkles) as they dissolve in liquid. It’s best to use “jimmies” or the traditional long sprinkles. Usually the brands you buy at the grocery store will hold up to batter. Cheap dollar store or amazon ones might not. Use your favorite colors!


Serving: 1pancake | Calories: 154kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 68mg | Potassium: 189mg | Sugar: 8g | Vitamin A: 80IU | Vitamin C: 0.8mg | Calcium: 73mg | Iron: 1mg