Ingredients
6tbspunsalted butter,melted and slightly cooled, plus more butter for greasing
2¼cupsall-purpose flour,spoon and leveled
⅓cupgranulated sugar
1¼tspbaking powder
½tspbaking soda
¼tspsalt
2large eggs
2cupsbuttermilk
2tsppure vanilla extract
¼tspalmond extract,or to taste
⅔cuprainbow sprinkles,not nonpareils
½cupconfectioners’ sugar,sifted
½tsppure vanilla extract
2tbspmilk
rainbow sprinkles,extra for serving
Preparation
Melt 6 tablespoons of butter. Set aside to slightly cool.
In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
In another large bowl, whisk the eggs, buttermilk, vanilla and almond extracts together until combined.
Whisk in the melted butter. Pour the wet ingredients into the dry ingredients, then whisk by hand gently to combine. The batter is thick and a few lumps may remain.
Fold in the rainbow sprinkles gently using a rubber spatula or wooden spoon. Taste the batter, and add more almond or vanilla extract as preferred.
Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about ¼ cup of batter on the griddle.
Cook for 1 minute until the edges look dry and bubbles begin to form on the sides. Flip and cook on the other side for 2 minutes until cooked through.
Coat griddle/skillet again with butter for each pancake or batch of pancakes. Keep the pancakes warm in a preheated 200 degrees F oven until all pancakes are cooked.
Quickly whisk the confectioners’ sugar, vanilla extra, and milk together in a medium bowl until smooth. Start with 1 tablespoon of milk and add one more to thin out, if necessary.
Serve pancakes with icing and extra sprinkles on top, and enjoy!
