Funfetti Pancakes

Ingredients

Pancakes 

1 1/2 cups (180g) all-purpose flour

2 tablespoons (24g) rainbow sprinkles, plus more for topping

2 tablespoons (28g) sugar

1 1/4 teaspoons baking powder

3/4 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 cups buttermilk

1 large egg

3 tablespoons avocado oil or other neutral oil, plus more for griddling

1 teaspoon vanilla extract

1/4 teaspoon almond extract

Icing

1 1/2 cups (170g) powdered sugar 

4 tablespoons (64g) unsalted butter, melted

1/2 cup heavy cream

1/8 teaspoon kosher salt

1/2 teaspoon vanilla extract

Whipped cream, optional

Method

Whisk the dry ingredients:

Whisk the flour, sprinkles, sugar, baking powder, baking soda, and salt in a medium bowl until combined.

Whisk the wet ingredients:

In a separate medium bowl, whisk the buttermilk, egg, avocado oil, and vanilla and almond extracts. Whisk until combined, about 15 seconds.

Make the batter:

Pour the buttermilk mixture into the flour mixture and whisk just until combined. There may be some lumps, and that's ok. Just be sure to combine enough that there isn’t any visible flour.

Let the batter rest for 10 minutes. The batter will thicken and become slightly foamy as it rests. In the meantime, make the icing.

Make the icing:

In a small bowl, whisk the powdered sugar, melted butter, heavy cream, vanilla extract, and salt until combined and smooth. The icing will be thick like caramel sauce and drip in ribbons off the whisk. If it’s too thin then add more powdered sugar, 1 tablespoon at a time. If the mixture is too thick, add heavy cream, 1 tablespoon at a time, until you reach the desired consistency.

Heat the skillet:

Pour 1 tablespoon of avocado oil or other neutral oil in a small prep bowl. Dip a heat-safe basting brush into the oil and brush it on a large nonstick skillet to coat it, about 1 teaspoon. Heat on medium-low. If using an electric skillet, oil as above and set the temperature to 325°F.

Cook the pancakes:

Test that the skillet is hot by sprinkling a little water on it and see if it sizzles. Once the pan is ready, scoop 1/4 cup batter onto the skillet to form a 3-inch circle. Continue two more times, or however many you can fit in the skillet without crowding. Leave at least 1 inch between pancakes. Cook for 2-3 minutes, or until the edges are slightly dry looking, puffed and you see bubbles in the center of the pancakes. The pancake should be lightly browned.

Use a flexible spatula to flip the pancakes and continue cooking for 2 minutes or until the pancake is lightly brown and cooked through. You can test for doneness by sticking the edge of the flexible spatula in the underside of the pancake. If it comes out clean, then you know it's cooked through. Transfer pancakes to a plate and repeat the process until all the batter is cooked.

Serve:

Spoon the icing over warm pancakes, add a dollop of whipped cream if you like, top with sprinkles, and serve.

Store:

Let leftover pancakes cool and then refrigerate them in an airtight container for up to 1 week. Refrigerate leftover icing in an airtight container for up to 1 week. Loosen stiff icing by stirring in a splash of warm water.

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