# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1 3/4 cups milk
08 - 1/4 cup unsalted butter, melted and slightly cooled
09 - 1 teaspoon pure vanilla extract
→ Mix-ins
10 - 1/3 cup rainbow sprinkles (jimmies, not nonpareils)
→ Topping
11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract
14 - Additional rainbow sprinkles, for garnish
# Directions:
01 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well blended.
02 - In a separate bowl, beat the eggs, then whisk in milk, melted butter and vanilla extract until smooth.
03 - Pour the wet ingredients into the dry mixture, stirring just until incorporated. Avoid overmixing; a few small lumps are acceptable.
04 - Gently fold the rainbow sprinkles into the batter using a spatula.
05 - Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet, cook until bubbles form and edges are set, approximately 2 to 3 minutes. Flip and continue to cook for 1 to 2 minutes until golden brown. Repeat with remaining batter.
06 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract using an electric mixer or whisk, until soft peaks form.
07 - Stack cooked pancakes on a serving platter. Spoon whipped cream on top and finish with additional rainbow sprinkles.
