In “Cooking up Comfort” we’re walking you through all the classics, whether you want to curl up with soup on a rainy afternoon or bake something delicious to celebrate the weekend. These thick, fluffy, and delicious old-fashioned pancakes are loaded with rainbow sprinkles, piled high, and topped with homemade whipped cream. Talk about the ultimate birthday breakfast!

The countdown is officially on to my son’s 6th birthday, so I’m deep in planning mode. My son’s list of requests is growing longer by the minute, but at the top of his list is a delicious breakfast. After all, it is the most important meal of the day so why not start the birthday celebration first thing in the morning!

Pancakes are a go-to in my household; they’re always a hit not only with the kids, but with the kids at heart, too. This makes them an easy pick for his birthday breakfast. These classic pancakes are moist, thick, fluffy, and delicious, but the kicker is the confetti sprinkles that give them a festive flair.

Confetti pancakes image - pancake batter and sprinkles in a bowl

How to Make Confetti Pancakes

Harry & David Old Fashioned Pancake Mix makes the best base for this recipe, because it adds a subtle sweetness and creates fluffy and moist pancakes. Plus, all you need to add to prepare the mix is water, which saves time when the birthday boy is waiting on breakfast. The special touch in the recipe is the rainbow sprinkles. I recommend using regular rainbow sprinkles, since the sequin sprinkles will not hold up in the batter.

The key to fluffy pancakes is to not overmix the batter. Leaving the batter just slightly lumpy will result in a higher rising pancake. For the sprinkles, fold them in at the end rather than whisking them in, to help prevent overmixing.

Confetti pancakes image - confetti pancakes cooking in pan

When you’re ready to cook, use a pan or griddle that produces even heat, which will ensure the pancakes cook evenly and achieve that perfect golden brown. Make sure the pan is nonstick (or melt a little butter in the pan beforehand if not). You’ll cook for 1 to 1 1/2 minutes on each side, but the best way to know when they’re ready to flip is once bubbles start to form and pop on top of the batter. Only flip each pancake once, as flipping more than that could result in a dry and flat pancake. And don’t walk away while you’re cooking — pancakes cook rather quickly so it’s important not to leave them unattended so you can flip at just the right time.

If you want to start the celebration as soon as possible and not worry about cooking on the big morning, you can also make the pancakes ahead of time. After cooking, you’ll allow them to cool completely, then wrap each pancake individually in plastic wrap and store in a large resealable plastic bag in the fridge. They’ll keep for three days (which makes this a great option for leftovers, too). When you’re ready to eat, you can reheat them pretty quickly. The first option is to place 1-2 pancakes on a microwavable safe plate and warm in 10-20 second increments until warm. You can also place your pancakes in a toaster for 20-30 seconds or until warmed through.

When you’re ready to serve, add the finishing touch: The homemade whipped cream topping. Simply whip heavy cream together with powdered sugar for a hint of sweetness plus a splash of vanilla to balance it out and add a bit of warmth. And of course you’ll want plenty of Harry & David Maple Syrup to pour over the warm pancakes before you dig in. Just don’t forget the candles and the happy birthday song!

Confetti Pancakes

5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 4-inch pancakes


Confetti Pancake Ingredients

Whipped Cream Ingredients


  • In a medium bowl, pour in Harry & David Old Fashioned Pancake Mix, water, and mix until combined, being careful not to overmix. Batter will be slightly lumpy. Fold in sprinkles of your choice.
  • Pour ¼ cup of batter onto a non-stick griddle and cook for 1–1 ½ minutes on each side until golden brown over medium heat. Flip only once so the batter doesn’t dry out and become flat. Sprinkle additional sprinkles over batter as the pancakes are cooking, about a ½ teaspoon per pancake.
  • For the homemade whipped topping, whip the heavy cream, vanilla, and powdered sugar together until stiff peaks form.
  • Dollop whipped cream over warm pancakes, drizzle with Harry & David Maple Syrup, and enjoy!
Course: Breakfast
Cuisine: American
Tried this recipe? Snap a pic and share.Mention @harryanddavid or tag #sharemore!

Bianca runs the food blog Lenox Bakery where she shares easy and delicious dessert recipes for home bakers. She is a mom to one amazing 5-year-old boy who shares her love of all things sweet and is her official taste-tester and assistant pastry chef.

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