01 -
Heat a nonstick griddle or skillet over medium heat, or set an electric griddle to 350 F. Lightly grease with butter or neutral oil.
02 -
In a large bowl, whisk the flour, yellow cake mix, baking powder, and salt until evenly combined.
03 -
In a medium bowl, whisk the egg yolks, buttermilk, melted butter, vanilla extract, and almond extract until smooth.
04 -
Beat the egg whites in a clean bowl until soft peaks form. They should hold a loose shape but still look glossy.
05 -
Stir the wet ingredients into the dry ingredients just until moistened. Fold in the whipped egg whites, then gently fold in the sprinkles. Rest the batter for 5 minutes.
06 -
Scoop 1/4 cup batter for each pancake onto the hot griddle. Cook for 2-3 minutes, until bubbles appear and the edges look set. Flip and cook 1-2 minutes more, until golden and cooked through.
07 -
Whisk powdered sugar, milk, vanilla, and salt until smooth and pourable. Add more milk 1 teaspoon at a time if needed.
08 -
Drizzle warm pancakes with vanilla glaze and finish with extra sprinkles. Serve right away.