Tool

• Large nonstick skillet or griddle

Ingredients

Pancakes

• 1¾ cups all‑purpose flour

• 2 tablespoons granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¾ teaspoon salt

• 1¾ cups buttermilk

• 2 large eggs

• 1 teaspoon vanilla extract

• ¼ teaspoon almond extract (optional)

• ¼ cup butter, melted and cooled

• ⅓ cup rainbow jimmy sprinkles, plus more to serve

Icing

• 1½ cups powdered sugar

• 3 tablespoons milk

• ½ teaspoon vanilla extract

• Pinch of salt

• Whipped cream (optional)

Direction

Make the Pancake Batter

• In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

• In a medium bowl, whisk buttermilk, eggs, vanilla, and almond extract.

• Pour wet mixture into dry mixture.

• Add melted butter and fold gently — batter should remain lumpy.

• Add sprinkles and stir gently.

• Let batter rest while heating the skillet.

Cook

• Heat a nonstick skillet or griddle over medium‑high.

• Once hot, coat with 1 teaspoon melted butter.

• Add ¼–⅓ cup batter per pancake.

• Reduce heat to medium.

• Cook 3–4 minutes until golden and bubbles appear.

• Flip and cook 1–2 minutes more.

• Repeat with remaining batter, adjusting heat as needed.

Make the Vanilla Icing

• Whisk powdered sugar, milk, vanilla, and salt until smooth.

• Drizzle over pancakes.

• Top with whipped cream if desired.

Notes

• Weigh the flour to avoid dry pancakes.

• No buttermilk? Use whole milk: start with 1½ cups, then add more until batter consistency is right.

• Leave space between pancakes for easy flipping.

• Keep warm: Place cooked pancakes on a wire rack in a 200°F oven.

• Storage: Refrigerate leftovers 4–5 days in an airtight container.

Nutrition

(per pancake)

Calories: 223kcal • Carbs: 37g • Protein: 4g • Fat: 6g
Saturated Fat: 4g • Polyunsaturated Fat: 0.5g • Monounsaturated Fat: 2g • Trans Fat: 0.2g
Cholesterol: 45mg • Sodium: 343mg • Potassium: 86mg • Fiber: 0.5g • Sugar: 23g
Vitamin A: 227IU • Calcium: 93mg • Iron: 1mg