Ingredients
Scale
- 3 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons baking powder
- 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)
- Additional butter for greasing the pan
- Optional: Maple syrup and whipped cream for serving
Instructions
- Preheat your oven to 425°F (220°C). Generously grease a 13×18 inch rimmed baking sheet (half-sheet pan) with butter or non-stick cooking spray. For extra insurance against sticking, you can line the bottom with parchment paper and grease the paper as well.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure there are no large clumps of flour so the batter remains smooth.
- In a separate medium bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined. The eggs should be fully incorporated into the milk.
- Pour the wet ingredients into the dry ingredients. Use a spatula or whisk to gently fold the mixture together until just combined. Be careful not to overmix; a few small lumps are perfectly fine and help keep the pancakes fluffy. Gently fold in 1/4 cup of the sprinkles.
- Pour the batter onto the prepared sheet pan. Use a spatula to spread it evenly into the corners and smooth the top. Scatter the remaining sprinkles over the surface of the batter to create a vibrant, festive look.
- Place the pan in the center of the oven and bake for 15 to 20 minutes. The pancake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Remove from the oven and let it rest for 2 minutes. Slice into 8 large squares or 16 smaller rectangles and serve immediately.
- Cook Time: 30 minutes