In a large bowl, whisk together all the dry ingredients.
In a large measuring cup, whisk together the buttermilk, milk, egg, butter, and almond extract.
Pour the buttermilk mixture into the flour mixture and combine using a spatula. Add sprinkles and combine. The mixture does not have to be completely smooth; some lumps may remain in the mixture. Set aside.
Prepare the Turbinado syrup by combining sugar and water in a small saucepan. Bring the mixture to a boil, stirring occasionally until all the sugar is dissolved. Reduce the heat and simmer for 10 minutes. Remove from heat and stir in vanilla.
Heat a skillet over medium heat. Grease the skillet with a little butter and spoon about 1/3 cup of batter onto it. Cook the pancake on one side until bubbles start forming on sides and top and the bottom is golden brown. Flip the pancake and cook for 1 or 2 minutes, or until golden brown. Repeat the process with the rest of the batter.
Using an electric mixer, whip the cream. When it start to form soft peaks, slowly add sugar and vanilla. Do not overbeat.
Serve pancakes with syrup, whipped cream, and sprinkles.