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.
Sprinkles make 99.9% of things in life better.
Even turning 30.
Okay, especially turning 30.
I think it has something to do with the fact that eating them for breakfast seems SO WRONG. Like, it’s everything your mom told you not to do as a kid.
But now you’re THIRTY and you can do what you want!!!
If there’s any silver lining to this aging thing, that is definitely it.
Added bonus – now as a bonafide adult I get to drown my mornings in breakfast sprinkles while simultaneously insisting that my child eat her fruits and veggies.
To be fair, Remy really and truly believes that blueberries are The Best Dessert EVVVEERRRR so to her getting to have them for breakfast is one of life’s purest and deepest joys.
She was perfectly content eating her non-sprinkled version of these for breakfast and I was perfectly content not having to share.
I’m usually a total delinquent when it comes to pancake-making, so I’m pretty confident when I say that these defied all odds by being some of the thickest, fluffiest, most perfect pancakes that I’ve ever eaten. They are the perfect amount of sweet with just a hint of tang from the buttermilk.
And they’re all around JUST FUN.
So, exactly what the weekend calls for. And then some.
- 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
- 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.