To prepare the pancake batter, add buttermilk, milk, egg, melted butter, vanilla extract, and almond extract to a medium bowl. Whisk together to combine. Add 1 cup of the prepared dry mix. Stir until just combined. Let the mixture sit for 1-2 minutes before cooking.
Just before cooking, gently mix in the sprinkles. Avoid overmixing as the color from the sprinkles can change the color of the batter.
Set the griddle on medium-low heat. Brush with butter and allow the butter to melt. (Optional: Remove excess butter with a paper towel.)
Pour 1/4 cup* of the batter onto the hot buttered griddle. Cook each pancake until bubbles form on the top and the bottom is golden. (This will take 4-5 minutes.) Flip the pancakes and cook for about 2 more minutes until golden.
Serve with melted frosting, butter, and pure maple syrup.