Hi friends! With Easter just around the corner and Spring in the air, I think we are due for a fun Easter recipe. These bird’s nest funfetti sugar cookies will be perfect for your Easter baskets and celebrations. They are easy to make and great for kids to help with. 

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Whether you are making this funfetti buttermilk pancakes recipe for yourself, a special someone or just because these pancakes are fluffy and perfect for any morning!

This post is sponsored by Krusteaz.com. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! 

Hey there, and welcome back, friends.

You are in for a fun treat!

I hope you had a great weekend. Our winter was mild this weekend and we took advantage of it and spent some time outside. All the snow is gone and it was nice enough for a lazy walk and the kids running around. We made this funfetti buttermilk pancakes recipe for brunch on Sunday and they were a delightful treat for a lazy morning.

To be honest, I first made and took pictures of these pancakes a few weeks ago intending to share them with you before Valentine’s Day and National Pancake Day. But with the rebranding of the blog that was completed last week, I lost track of time and didn’t get to share them with you. Forgive me. However, nothing says we should only consume sprinkles when love is in the air. It’s always appropriate if you ask me.

Valentine’s Day may have passed but this is perfect breakfast for you and your special ones. These funfetti buttermilk pancakes are fluffy and perfect with colorful jimmies.

These pancakes start with my favorite Krusteaz buttermilk pancake mix. I actually used their Protein Complete Buttermilk Pancake Mix which has 13g of protein per serving. Adding in coconut milk along with the jimmies, added a fun twist to a family favorite. You can, of course, use regular milk. For the sprinkles, definitely, use jimmies as they will not bleed in your batter.

I topped ours with freshly whipped cream and more sprinkles. It was the perfect amount of sweet to finish off these pancakes. You can top yours off with syrup and add fresh fruits. These pancakes are very easy to make and versatile. My toddler loved adding the sprinkles to the batter and his pancakes afterward.

Ingredients

• Krusteaz Protein Complete Buttermilk Pancake Mix
• rainbow sprinkles
• coconut milk
• water
• pure vanilla extract
• whipped cream
• toasted coconut flakes

How to Make Funfetti Pancakes

Heat a pancake griddle to medium heat and lightly grease the griddle.

In a large bowl, whisk together the pancake mix, sprinkles, coconut milk water, and vanilla extract. Do not over-mix but mix until combined.

Let the batter stand for at least 2 minutes. Spoon about 1/4 cup batter per pancake onto the griddle.

Cook for a few minutes per side. For light and fluffy pancakes, flip only once, when the tops bubble and bottoms are golden browns.

Top each pancake with whipped cream, sprinkles, and coconut flakes.

How to Store

You can store leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat the leftover pancakes in the oven or on the griddle until heated through.

More Sweet Breakfast Recipes

• Croissant French Toast Bake with Berries
• Banana Nut Muffins
• Lemon Scones with Mascarpone Cream and Honey Drizzle
• Banana Chocolate Chip Muffins
• Raspberry Sweet Rolls with Lemon Glaze

What do you think of this amazing funfetti pancake recipe? What would you serve with these pancakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Funfetti Pancake Recipe

Print

Yield: 4-6 servings

Funfetti Buttermilk Pancakes

Whether you are making these funfetti buttermilk pancakes for yourself, a special someone or just because, these pancakes are perfect for any morning!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

For Pancakes:

Toggle ingredient group

• 2 cups Krusteaz Protein Complete Buttermilk Pancake Mix
• 1/4 cup rainbow sprinkles
• 1/3 cup coconut milk
• 1 cup water
• 1 teaspoon pure vanilla extract

For topping:

Toggle ingredient group

• 1 cup whipped cream
• 2 tablespoons rainbow sprinkles
• 2 tablespoons toasted coconut flakes

Instructions

1. Heat a pancake griddle to 375°F (medium heat). Lightly grease griddle.
2. In a large bowl, whisk together the pancake mix, sprinkles, coconut milk water, and vanilla extract. Do not over-mix but mix until combined. Let the batter stand for at least 2 minutes.
3. Spoon about 1/4 cup batter per pancake onto the griddle. Cook 1- 2 minutes per side. For light and fluffy pancakes, flip only once, when the tops bubble and bottoms are golden browns.
4. Top each pancake with whipped cream, sprinkles, and coconut flakes.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 262Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 127mgCarbohydrates: 16gFiber: 1gSugar: 7gProtein: 27g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Funfetti Buttermilk Pancakes Recipe appeared first on A Classic Twist.

Got some golden Oreos lying around? Silly question I know but I got a great use for those odd ones you didn’t get to. (Leftover cookies don’t exist in my house, just saying.) But if you happen to have self-discipline, let’s crush up your golden Oreos and stuff them in some creamy homemade funfetti ice cream. How’s that self-discipline doing now in front of this Funfetti Golden Oreo Ice Cream??

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Are ice cream stand runs a part of your summer evenings? They sure are for us. We live close to a lake with beautiful walking paths. Normally, we walk the 4-mile path and sometimes at the end reward ourselves with ice-cream cones at the stand across from the park. Favorite treat, which inspired these funfetti ice cream cone cupcakes. I shared this on Instagram recently.

I’ve wanted to make funfetti ice cream cone cupcakes since it started warming up, but I never found an occasion for it until my 12-year old niece was in town a few weekends ago for a softball tournament. She was staying with us and I figured we could make these together for her softball team, and that’s exactly what we ended up doing.

Despite being so excited to bake these, I did no research on how to bake cupcakes in ice-cream cones and they were a technical nightmare I must admit.

I made funfetti vanilla cupcake batter and baked them in mini ice-cream cones (mistake #1).

I placed the cones in regular muffin pans (mistake #2) and they were very shaky and difficult to transfer in and out of the oven.

Some of the cupcakes overflowed (mistake #3) since the cones were so tiny and I had too much in there.

In retrospect, I should have researched before starting. But it was fun to experiment with my niece. I topped the cupcakes with a sweet whipped vanilla frosting and decorated with more sprinkles.

In the end, I was very glad about how these funfetti ice cream cone cupcakes looked, and the girls loved them.

It was the best treat after a long weekend of softball games. The cake recipe is the same I used here and here and it is always a fluffy, moist vanilla cake and the confetti adds a crunchy layer as you bite into the cone.

Even though I loved how these mini ice-cream cone cupcakes turned out, I learned a few lessons for the next time I make them (luckily you will learn from my mistakes):

• Use JUMBO ice cream cones (unless you want mini cupcake cones)
• Bake in ice cream cone cupcake pans like these from Betty Crocker or Mrs Fields Cupcake Cone Pan. They were made for this purpose and seem to be very easy for transportation too. A great tutorial here. (FYI: I was not paid for this…I just found them online and they seem like a great idea 🙂 Affiliate links).
• I found a cool trick that could have saved me some fallen cones. Simply wrap the cones with foil to hold the cones in place in the baking pans.
• Do not overfill or you will have an overflowing mess.

I hope you will try these ice cream cone cupcakes on your next summer get together! They are a fun project for kids as well.

Print

Yield: 2-3 dozen

Funfetti Ice Cream Cone Cupcakes

Funfetti ice cream cone cupcakes will be your new favorite summer treat! Fluffy, moist vanilla cupcakes are baked in ice cream cones and topped with whipped vanilla bean frosting.

Prep Time 40 minutes

Cook Time 20 minutes

Total Time 1 hour

Ingredients

For Vanilla Cupcakes:

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• 24-36 regular ice cream cones or 12-18 Jumbo Ice Cream cones
• 1 cup whole milk, divided, room temperature
• 1 large egg, room temperature
• 4 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• ¼ teaspoon almond extract
• 2 -3/4 cups cake flour, twice sifted
• 1-1/2 cups granulated sugar
• 1 tablespoon + 1 teaspoon baking powder
• ¾ teaspoon salt
• 1 ½ sticks unsalted butter, room temperature and cut into cubes
• ½ cup rainbow jimmies

For Whipped Vanilla Frosting:

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• 3 ½ sticks unsalted butter, softened
• 3 cups sifted confectioners’ sugar
• 3 tablespoons milk
• 2 teaspoons pure vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350 degrees F. Place ice cream cones into ice cream cone baking pans or use regular muffin pans secured with foil around them.
2. Whisk together a 1/3 cup of the milk, egg whites, egg, vanilla and almond extracts.
3. Sift the cake flour in the bowl of an electric mixer fitted with the paddle attachment. Combine the rest of the dry ingredients including the sugar and stir together on low speed for 30 seconds
4. Add the butter one piece at a time and blend on low speed for 30 seconds. Then add the remaining 2/3 cup milk, and mix on low speed until moistened. Increase speed to medium and mix for about 1½ minutes. Be careful not to over mix. Scrape the sides of the bowl as needed.
5. Add the egg/milk/extract mixture in 3 separate batches mixing on medium speed after each addition until combined. Gently stir in the rainbow jimmies, until just combined.
6. Divide batter evenly into prepared ice-cream cones, filing each ¾ full.
7. Bake cupcake cones in the center of the oven for 15-20 minutes or until a cake tester comes out clean when inserted in center. (Note: if you are using jumbo cones, increase the baking time.)
8. Let cool in pans for 10 minutes before removing and cooling completely on wire racks.

For the Whipped Vanilla Bean Frosting:

1. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy
2. Add the rest of the ingredients and mix on low speed for 1minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy.
3. Best used right away.

Notes

Cupcake recipe adapted from Sweetapolita

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ice Cream Cone Cupcake Baking Rack
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  OXO Good Grips 3-Piece Silicone Spatula Set

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

Tools I used in this recipe: (Some affiliate links included)

The post Funfetti Ice Cream Cone Cupcakes appeared first on A Classic Twist.