Combine the all-purpose flour, confectioners sugar, baking powder, baking soda, and salt in a large mixing bowl. In a separate mixing bowl, whisk together the buttermilk, milk, beaten eggs, melted butter, and almond extract.
Heat a large skillet or griddle to medium high heat, then use vegetable oil and a basting brush to evenly coat the cooking surface.
Combine your batter by pouring the wet mixture into the dry mixture, stirring just enough to incorporate all of the ingredients into a batter. Do not over-mix. Scoop or ladle the mixture onto the heated skillet or griddle in heaping ½ cup scoop portions. Cook each pancake until both sides are browned and serve immediately.
Almond Chantilly Whipped Cream
In a stand mixer or with a hand mixer, beat the heavy cream on low speed until bubbles form, then increase to a medium speed until soft peaks are formed. Add the almond extract and slowly start adding the confectioners sugar, beating at medium speed until all the confectioners sugar has been incorporated and stiff peaks are formed.
Spoon the almond Chantilly whipped cream in heaping spoonfuls onto the buttermilk pancakes and add the strawberries, blueberries, and raspberries on top. Serve immediately.