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Ingredients

• 1 1/2 cups Flour
• 1 1/2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 large Eggs
• 2/3 cup Sugar
• 3/4 cup Unsalted Butter, melted
• 2 teaspoons Vanilla
• 1 cup Milk
• 2 tablespoons Sprinkles or Nonpareils
• 2 tablespoons Butter for greasing the skillet
• For the frosting:
• 1/2 cup Whipping Cream
• 1 teaspoon Vanilla
• 1 cup Powdered Sugar

Instructions

1. Stir the flour, baking powder, and salt together in a medium bowl.
2. In a large bowl with an electric mixer, combine the eggs and sugar. Mix for about 2 minutes until the eggs are light and foamy. As you are mixing, slowly add the butter and then the vanilla. Be careful to heat the butter until it is just melted, you do not want to overheat the butter, or else you might accidentally scramble your eggs.
3. Slowly add half of the dry ingredients to the wet ingredients, while mixing with the electric mixer. Then add the milk and the rest of the dry ingredients. Mix until just combined.
4. Add the sprinkles and/or nonpareils. I used some of each since I was running low on sprinkles. Stir just a couple of times, you want the color of the sprinkles to just start to work its way into the batter. Too much stirring, and your batter will become a multicolored mess.
5. Heat a skillet over medium heat. Melt just enough butter to coat the pan, and add about 3 tablespoons of batter to make a pancake. After 2-3 minutes, bubbles will form on the surface of the pancake signaling that it is ready to be flipped.
6. Flip the pancake and cook the other side for 1-2 minutes, until golden brown.
7. Repeat this process using all of the batter.
8. Prepare the frosting by whipping the cream and vanilla together at a medium speed until soft peaks form. This will take about 2 minutes. Then slowly add the powdered sugar, scrapping down the sides of the bowl as necessary.
9. Serve the pancakes with frosting and some sprinkles on top.