Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a small bowl, whisk together the egg, butter, and buttermilk.
Whisk the wet mixture into the dry mixture until just combined. You will still have a few lumps which is fine.
Heat a large skillet over medium heat for 5 minutes. Add a teaspoon of oil and wait until it is warm. Add batter to the skillet in 1/4 cup increments, with 2 or 3 pancakes going at a time so that the pan is not over crowded.
Cook the batter until bubbles start to form and the bottom is starting to turn brown, approximately 2-3 minutes. Flip and cook until the pancakes are cooked through, approximately 2 minutes more.
To keep the pancakes warm, you can put them on a wire cooling rack that is propped up on a cookie sheet in the oven on a warm setting (or 200F if you do not have a warm setting). The wire rack will keep them up off the flat surface and prevent them from getting soggy as the heat and moisture can escape.
Cream Cheese Glaze
While you are cooking the pancakes, whisk the cream cheese in the bottom of a stand mixer until smooth.
Add the milk and powdered sugar. Whisk on a slow speed so that the sugar stays in the bowl until incorporated. Remove the bowl from the stand mixer. Use a spatula to get the remaining sugar off of the sides and mixed into the glaze.
Add the sprinkles and stir in. Drizzle on top of the pancakes when ready.
If you want a lot of glaze, double the glaze portion of the recipe.You can substitute the buttermilk by whisking 1 tablespoon of fresh lemon juice with 2 cups of milk and setting it aside to thicken. I did this and it turned out well! Do this first.
Birthday Pancakes with Cream Cheese Glaze https://www.threeolivesbranch.com/birthday-pancakes-cream-cheese-glaze/ March 4, 2016