1 ¾ cups all purpose flour 2 tbsp granulated sugar 2 tsp baking powder ¼ tsp salt ½ tsp baking soda 1 lg egg, slightly beaten 3 tbsp canola oil 1 ½ cups buttermilk
Make and prepare the boxed vanilla pudding according to the package directions. Set aside and cover with plastic wrap to prevent a skin from forming on the pudding.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda until well mixed.
In another bowl whisk together the egg, oil, and buttermilk until blended.
Add the egg mixture to the dry mixture and whisk until combined and no flour streaks remain. Do not overmix. The batter will be lumpy and thick.
Let the batter rest for about 5 minutes while you preheat your skillet to medium heat (about 350 degrees F).
Scoop the batter by the ¼ cup measures and round out into circles.
If desired you can add a few sprinkles to the pancake as it cooks for a fun confetti look.
Cook for about 1-2 minutes per side or until both sides are golden in color.
Top with a scoop of vanilla pudding and garnish in sprinkles. Serve warm and enjoy!