Go Back
–+ servings
Stack of Funfetti Vegan Pancakes with a slice missing
Print Recipe
5 from 8 votes

Quick + Easy Funfetti Vegan Pancakes 

Get ready to add a burst of color and excitement to your mornings with these delightful Vegan Funfetti Pancakes! These fluffy, plant-based pancakes are speckled with colorful sprinkles, guaranteed to bring a smile to your face and make breakfast the most fun meal of the day! They're quick and easy to make and SO fluffy the entire family will love them. Gluten-free option.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Brunch
Keyword: birthday, breakfast, brunch, classic, dairy-free, easy, fluffy, funfetti, gluten-free, healthy, healthy bowl, holidays, homemade, indulge, pancakes, plant-based, recipe, soft, sprinkles, sweet, traditional, vanilla, vegan
Servings: 6 Pancakes
Calories: 278kcal
Author: Shanika

Ingredients

PANCAKES:

  • 2 cups organic all-purpose flour
  • 2 tsps baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2-3 Tbsps pure maple syrup (See Notes!)
  • 2 cups Almond milk (You can use your fave plant-based milk!)
  • 1 tablespoon apple cider vinegar
  • 2 Tbsps vegan butter, melted + 1 tablespoon for cooking  (See Notes!)
  • ½ cup Vegan rainbow sprinkles

OPTIONAL TOPPINGS:

  • Coconut whipped cream
  • Vegan rainbow sprinkles
  • Pure maple syrup, for drizzle
US Customary - Metric

Instructions

TO MAKE THE DAIRY-FREE 'BUTTERMILK':

  • Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.

TO MAKE THE PANCAKE BATTER:

  • In a large bowl, add the flour, baking powder, and salt together and whisk until well combined.
  • Make a small well in the middle of the dry ingredients and add in the milk-ACV mixture, maple syrup, vegan butter, and vanilla, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
  • Fold in rainbow sprinkles until well incorporated.

TO COOK THE PANCAKES:

  • Add 1 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ⅓ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
  • Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
  • To serve, stack pancakes onto one another and top with coconut whipped cream, rainbow sprinkles, and lightly drizzle with maple syrup, if desired.
  • Bon Appetit!

Notes

  • GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
  • SWEETENER: If you choose to opt out of maple syrup, you can always substitute with Agave, date syrup, coconut sugar, brown sugar, or organic cane sugar.
     
  • OIL: Instead of melted vegan butter,  you can use vegetable oil or coconut oil, if preferred.

Nutrition

Calories: 278kcal | Carbohydrates: 51g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 475mg | Potassium: 49mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 2mg