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Gluten Free Confetti Sugar Cookie Pancakes | Can't Stay Out of the Kitchen | these awesome #pancakes taste like #sugarcookies with a lot of #sprinkles but in pancake form! Amazing #holiday #breakfast recipe too. #glutenfree

Gluten Free Confetti Sugar Cookie Pancakes

Teresa Ambra
Absolutely scrumptious pancakes that are reminiscent of Sugar Cookies loaded with funfetti sprinkles. These are drizzled with powdered sugar icing and sprinkled with more funfetti. These pancakes can be made with either gluten free or regular flour. Terrific for a weekend, company or holiday breakfast. But be warned! These sweet pancakes are like eating dessert!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 772 kcal

Equipment

  • 1 large skillet or griddle
  • 1 large mixing bowl
  • 1 whisk
  • measuring spoons
  • measuring cups

Ingredients
  

PANCAKES:

  • 2 cups gluten free flour (I prefer Cup4Cup)
  • 1 tbsp. vanilla extract
  • 1 large egg
  • 1 cup 2% milk
  • 2 tbsp. vinegar
  • 1/2 tsp. baking soda
  • 2 tbsp. avocado oil or coconut oil
  • 1/2 cup powdered sugar
  • 1/2 tsp. cream of tartar
  • 1/3 cup sprinkles

CONFETTI FROSTING:

  • 4 tbsp. unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. whole milk or half-and-half preferred over 2% milk
  • 1/4 cup additional sprinkles for garnish

Instructions
 

PANCAKES:

  • Measure milk in a measuring cup.
  • Add vinegar and allow milk to sour like buttermilk for about 3-5 minutes.
  • Meanwhile, measure pancake mix, vanilla, egg, oil, powdered sugar, cream of tartar and sprinkles into a small mixing bowl.
  • Once milk has thickened pour into mixing bowl and whisk ingredients together.
  • Spoon pancake batter into buttered skillet or griddle.
  • Cook on one side until bubbles appear on surface and edges appear cooked.
  • This will take a few minutes.
  • Flip pancake and cook on remaining side until done another minute or so.
  • Place on serving plate and keep warm.
  • Makes about 8 six-inch pancakes.
  • Meanwhile, prepare frosting for pancakes.
  • To serve, place pancakes on a plate.
  • Drizzle generously with frosting.
  • Add more sprinkles, for garnish.

CONFETTI FROSTING;

  • Whisk ingredients together.
  • Frosting mixture will be thick but it has to be thick so it doesn’t dissolve over the hot pancakes.
  • Drizzle over pancakes.
  • Sprinkle with additional confetti sprinkles.

Notes

NOTE: Be careful not to add too much milk to the frosting. The mixture needs to be thick or it will dissolve into the pancakes. Half-and-half or whole milk is preferred over 2% milk.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 772kcalCarbohydrates: 130gProtein: 10gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 84mgSodium: 221mgPotassium: 225mgFiber: 6gSugar: 86gVitamin A: 509IUVitamin C: 0.1mgCalcium: 132mgIron: 2mg
Keyword breakfast, brunch, gluten free, pancakes, sprinkles, sugar cookie
Tried this recipe?Let us know how it was!