Birthday Cake Pancakes

By Sally's Baking Recipes · 35 min

Ingredients

Instructions

1. Melt the 6 tablespoons butter in the microwave or on the stovetop, then let it cool slightly so it is not piping hot.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
3. In another large bowl, whisk the eggs, buttermilk, vanilla and almond extract until combined, then whisk in the cooled butter.
4. Pour the wet mixture into the dry and whisk gently until no dry flour remains. The batter should be thick, and a few lumps are fine.
5. Let the batter rest for 5 minutes while the griddle heats.
6. Heat a griddle or large skillet over medium heat and grease it well with butter or nonstick spray.
7. Fold the 1/2 cup of rainbow sprinkles into the batter once the pan is hot.
8. Drop a heaping 1/4 cup of batter onto the griddle. Cook until the edges look set and holes appear around the border, about 2 minutes. Flip and cook about 1 to 2 minutes more until cooked through. Grease the pan again before each new batch if needed.
9. Keep finished pancakes warm in a 200°F (93°C) oven until all are cooked.
10. Whisk the confectioners' sugar, vanilla and 1 to 2 tablespoons milk into an icing, pour over the pancakes and serve immediately with whipped cream and sprinkles if you like.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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