Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons butter melted
- 2/3 cup rainbow sprinkles
- Whipped cream for serving (optional)
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and kosher salt.
- In another bowl, whisk together the milk, vanilla, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes light.
- Gently fold in the rainbow sprinkles. This helps keep the colors distinct in the batter.
- Preheat a griddle or nonstick skillet over medium heat and lightly grease it with butter.
- Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges set, about 1-2 minutes. If the sprinkles begin to melt while the pancake is cooking, sprinkle some more on top before flipping it.
- Flip and cook the other side until golden brown, about another 1-2 minutes. Serve topped with whipped cream and extra sprinkles if desired.
