Funfetti Pancakes

Ingredients

• 1 1/2 cups milk
• 1 Tbsp fresh lemon juice
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 5 Tbsp unsalted butter, melted
• 1/2 cup rainbow jimmies sprinkles, plus more for serving
• Whipped cream for serving, optional
• 2 cups powdered sugar
• 1/4 cup half and half, then more if needed
• 3 Tbsp salted butter, melted
• 1/2 tsp vanilla extract

Directions

1. For the pancakes, warm a non-stick electric griddle to about 375 degrees. Pour the milk into a liquid measuring cup, stir in the lemon juice with a whisk, and let it sit for 3 minutes. While that rests, whisk the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl, then make a hollow in the middle. In a separate large bowl, whisk the eggs until even, then add the milk mixture, almond extract, and vanilla extract and whisk until smooth. Stir in the melted butter. Add the wet mixture to the hollow in the dry ingredients and whisk just a bit, then scatter in the sprinkles and mix until the batter comes together but still has a few small lumps. Do not overdo it, or the pancakes will not be fluffy. If your griddle needs help, mist it with non-stick cooking spray; if the surface releases well, you can skip that. Pour the batter onto the griddle in rounds, using about 1/4 cup for each pancake. Cook until the bottoms are golden brown, turn them over, and finish cooking the second side until golden brown too. Serve warm with vanilla glaze, whipped cream, and extra sprinkles.
2. For the glaze, whisk the powdered sugar, half and half, melted butter, and vanilla in a mixing bowl until fully combined. If it needs loosening, whisk in more half and half a small splash at a time. Keep the bowl covered with plastic wrap until you are ready to serve.