Birthday cake for breakfast?! ABSOLUTELY. These fluffy funfetti blueberry buttermilk pancakes are stuffed with sprinkles, bursting with juicy blueberries, and perfect for an extra special morning treat.
Yield: 12 pancakes
Ingredients
6 tbsp unsalted butter, melted
2¼ cups all purpose flour
⅓ cup sugar
1¼ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
2 large eggs
2 cups buttermilk
2 tsp vanilla extract
¼ tsp almond extract
1 pint blueberries
⅔ cup rainbow sprinkles
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the eggs, buttermilk, vanilla extract, and almond extract. Pour the wet ingredients into the dry ingredients and fold together using a rubber spatula until just combined. Fold in the blueberries and the rainbow sprinkles.
Heat a griddle or skillet over medium heat. Grease the pan with butter. Once hot, drop the batter onto the skillet in ¼-cup scoops. Cook until the edges of the pancakes start to dry and bubbles form and pop on the sides. Flip and cook for another 1-2 minutes more. Remove pancakes to a plate when done. Re-grease the pan and repeat with the remaining batter. Serve warm.