#1,403: Funfetti Buttermilk Pancakes

Look at how cute and fluffy those pancakes look!  I will admit, I'm an instant pancake mix kind of girl.  I typically don't like "real" pancakes with eggs in it because I can always taste the eggs and think it's over powering...plus the "just add water" kind is so much easier!  But since it was Christmas Morning, I knew I had to attempt something more homemade for my crew.  I was hoping the sprinkles in this would make it a little more fun.  Well not only were these cute, but they were SOOOO good.  I will definitely be making this recipe again...soon!  
Personally, we ate a few of these with the added glaze, but it really didn't need it.  Matthew dipped his in syrup, but the rest of us just added a little bit of butter on top.  So good. 

6 Tablespoons unsalted butter, melted and slightly cooled (plus more butter for greasing)

2 and 1/4 cups all-purpose flour

1/3 cup granulated sugar

1 and 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

2 cups buttermilk

2 teaspoons vanilla extract

1/4 teaspoon almond extract (or to taste)

2/3 cup rainbow sprinkles (not nonpareils)

Glaze:
1/2 cup confectioners' sugar, sifted

1/2 teaspoon vanilla extract

2 Tablespoons heavy cream or milk

extra rainbow sprinkles for serving

Melt the 6 Tablespoons of butter first. Set aside to slightly cool. You absolutely do not want it piping hot.

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 and whisk by hand gently to combine the ingredients. The batter is thick and a few lumps may remain. Very very gently, fold in the rainbow sprinkles using a rubber spatula or wooden spoon. Taste the batter. If you want to add more almond (or vanilla) extract, go ahead.

Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.

Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Quickly whisk the glaze ingredients together in a medium bowl until smooth. Start with 2 Tablespoons of cream/milk and add 1 more to thin out, if necessary.

Serve pancakes immediately with glaze and extra sprinkles on top.