Fluffy Funfetti Blueberry Buttermilk Pancakes
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
  • 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
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. 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.
  3. 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.
Adapted slightly from Sally's Baking Addiction
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/03/fluffy-funfetti-blueberry-buttermilk-pancakes.html