Instructions

• In a large bowl whisk together 2 cups all-purpose flour, 1/3 cup white or funfetti cake mix, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and a pinch of salt.
• In a medium bowl whisk together 3 tablespoons melted (and cooled) butter, 1 1/2 cups buttermilk, 3/4 cup milk, 2 eggs, and 1 1/2 teaspoons vanilla extract until combined.
• Pour the wet ingredients into the dry ingredients and stir gently until the batter is mostly combined and still slightly lumpy. Do not overmix.
• Fold 1/2 cup rainbow (jimmy/confetti) sprinkles into the batter gently so the colors don’t bleed.
• Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface if desired.
• Using a 1/3-cup measure, pour batter onto the hot skillet, leaving space between pancakes. Cook the first side until bubbles form on the surface and the edges look set, about 2 minutes.
• Flip the pancakes and cook the second side until lightly golden, about 1–2 minutes more. Repeat with remaining batter, keeping cooked pancakes warm on a plate.
• Meanwhile, in a medium bowl combine 1 cup powdered sugar, 2 tablespoons softened salted butter, 2 tablespoons half & half, 1/2 teaspoon vanilla extract, and 1/4 teaspoon almond extract (optional). Whisk until smooth; if the glaze is too thick, add a little more half & half, a small amount at a time, until you reach the desired consistency.
• Serve the pancakes immediately, drizzling or spreading the glaze over them.