These Funfetti Pancakes are loaded with sprinkles, making them colorful and fun! Plus, they are ridiculously fluffy and easy to make!
In a measuring cup or small bowl, add the vinegar to the milk and set aside to slightly curdle to make buttermilk.
In a large mixing bowl, whisk together the flour, baking powder, brown sugar, and salt.
Add the egg, vanilla extract, and your buttermilk mixture. and whisk until smooth, careful not to overbeat.
Look for organic and palm oil-free butter if you can. Buying organic means you are supporting farms that do not use damaging pesticides and fertilizers.
Fold in the rainbow sprinkles and transfer batter to a measuring cup or other container with spout for easy pouring.
Melt butter in a pan. Pour circles of batter into the pan and cook over medium heat. Flip when little air pockets form, and cook for another 3-5 mins.
Option to top with whipped cream and extra sprinkles. Serve warm with maple syrup. Enjoy!
For the thickest, most perfectly round pancakes, I highly recommend the use of pancake molds.