Ingredients
Scale
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/2 cups whole milk
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1/2 cup rainbow sprinkles (jimmies work best)
- Extra sprinkles for topping
- Maple syrup and whipped cream for serving
Instructions
- Preheat your oven to 425°F (220°C). Generously grease a 12×17 inch rimmed baking sheet with butter or non-stick cooking spray. For extra insurance, you can line the bottom with parchment paper, leaving a little overhang on the sides to easily lift the pancakes out later.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In a separate medium bowl, beat the eggs and then whisk in the milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it is okay if there are a few small lumps. Fold in the rainbow sprinkles carefully so the colors don’t bleed too much.
- Pour the batter onto the prepared baking sheet. Use a spatula to spread it evenly into the corners. Sprinkle a few extra rainbow sprinkles over the top for a vibrant look. Place the pan in the center rack of the oven and bake for 15 to 18 minutes. The pancakes are done when they are golden brown on the edges and spring back when lightly touched in the center.
- Remove the pan from the oven and let it cool for a couple of minutes. Slice the sheet into 12 or 15 squares using a knife or a pizza cutter. Serve warm with a dollop of whipped cream, an extra dash of sprinkles, and a generous drizzle of maple syrup.
- Cook Time: 28 minutes