These fluffy birthday pancakes are made with Greek yogurt and a cheerful way to start your day. Inspired by funfetti cake, get the recipe now!

Fluffy birthday pancakes are inspired by funfetti cake

I’m more of a gooey chocolate chip cookie than a cake person.

But there are three exceptions to that rule: lemon curd layer cake, Boston cream pie, and funfetti.

These fluffy birthday pancakes are essentially a breakfast version of funfetti cake.

Soft, sweet, and colorful, they’re also deceptively healthier thanks to protein-rich Greek yogurt.

It doesn’t have to be your birthday to make these funfetti pancakes

I don’t know about you, but I’ve been in a celebratory mood lately.

It’s May and that means shorts-weather (I forgot just how pale my legs get in the winter. . .), start of hiking season, making summer plans, dining outside, and Mother’s Day weekend.

And despite my birthday not being until August, I’ve been eating these pancakes for the past few weekends (and leftovers during the week).

What you need to make fluffy birthday pancakes

Who’s ready for cake for breakfast?

If you’re with me, then grab the following ingredietns out of your pantry:

• White whole-wheat flour
• All-purpose flour
• Baking powder
• Salt
• Sugar
• Unsweetened vanilla almond milk
• Eggs
• Vanilla and almond extracts
• Plain 2% Greek yogurt
• Sprinkles
• Any toppings that you’d like

To make these funfetti pancakes just the right balance of indulgent and healthy, I used a mix of all-purpose and white whole wheat flour. However, for extra fiber feel free to use all white whole wheat.

As for the moisture, the key is 2% plain Greek yogurt. You can also use full-fat, but I’d avoid 0% fat as the fat in the yogurt helps keep these birthday cakes nice and tender.

Finally, do not skip the almond extract. It’s a key ingredient for getting that vanilla cake flavor!

More funfetti-inspired recipes

• Birthday Overnight Oats
• Funfetti Cake Batter Breakfast Bake from Running with Spoons
• Birthday Cake Scones from Well Floured
• Funfetti Yogurt Cupcakes from A Treats Affair

Speaking of birthdays, my mom’s is in May. And while she isn’t the biggest fan of having to share her birthday with Mother’s Day , I’ve always loved it because it means a whole weekend of getting to go out to eat and at least two delicious desserts.

Last year I shared my mom’s favorite birthday dessert: Kahlua Cream Cheese Pie. If you haven’t tried that recipe yet, stop what you’re doing and head over there now. Even better, make it for your mom as a special Mother’s Day surprise!

Perfectly fluffy and a tad healthier thanks to Greek yogurt and whole wheat flour, these pancakes are so bright and cheerful. So whether you’re celebrating a birthday or just the fact that it’s finally sunny, I hope you enjoy!

So here’s a toast to Momma Toast – Happy Birthday!

Print Recipe

Fluffy Greek Yogurt Birthday Pancakes

These fluffy pancakes are the perfect birthday breakfast, or just a cheerful way to start a Sunday morning! And no need to tell anyone that they’re on the healthier side thanks to protein-rich Greek yogurt!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Keyword: Funfetti, Geek Yogurt, Healthy Pancakes

Servings: 4

Calories: 370kcal

Author: Kelli

Ingredients

• 1 cup white whole-wheat flour
• 1 cup all-purpose flour
• 4 tsp baking powder
• ¼ tsp salt
• 1 Tbsp sugar
• 1 ½ cups unsweetened vanilla almond milk
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract
• ½ cup plain 2% Greek yogurt
• 1/3 cup sprinkles
• Optional: syrup and fruit for serving

Instructions

• In a mixing bowl, whisk together flours, baking powder, salt and sugar. In another bowl combine the milk, eggs, yogurt and extracts; slowly pour into the flour mixture. Stir until just combined (you want some lumps). Very gently fold in sprinkles.
• Heat griddle or skillet over medium heat and spray with cooking spray or lightly coat with butter. Once pan is hot, drop ¼ cup of batter onto griddle. Cook until edges look dry and bubbles begin to form on the sides, about 1-2 minutes. Flip and cook on the other side until cooked through, about 2 more minutes. Place cooked pancake on a plate and cover with foil (I often heat my oven to the warm setting (175 F) and keep my cooked pancakes nice and warm in there). Repeat with remaining batter.
• Serve pancakes with syrup and sliced fruit. Enjoy!

Notes

Nutrition for 1/4 of recipe (about 3 pancakes): 370 calories, 1 g saturated fat, 57 g carbohydrate, 4 g fiber, 12 g sugar, 13 g protein