Side Pannel
Funfetti Buttermilk Pancakes
Funfetti Buttermilk Pancakes
- Recipe Submitted by Cobb on 11/28/2014
Category: Side Dishes, Desserts
Ingredients List
- ~~ Pancakes ~~
- 6 Tablespoons (90g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
- 2 and 1/4 cups (282g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 1 and 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 2 cups (280ml) buttermilk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (or to taste)
- 2/3 cup (125g) rainbow sprinkles (not nonpareils)*
- ~~ Glaze ~~
- 1/2 cup (60g) confectioners' sugar, sifted
- 1/2 teaspoon vanilla extract
- 2 Tablespoons (30ml) heavy cream or milk
- extra rainbow sprinkles for serving
Directions
Melt the 6 Tablespoons of butter first. Microwave or stovetop - either is fine. 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. (Though I love them even without the glaze!) Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
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. (Though I love them even without the glaze!) Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
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