Step 1

In a large bowl, measure out the flour, baking powder, baking soda, salt and sprinkles. Whisk together until incorporated.

Step 2

In a small bowl, whisk together the milk, eggs, vanilla extract and oil. Whisk together with a fork until combined—you want to ensure that the egg is incorporated. Why? We do not want random egg whites in our pancakes.

Step 3

Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture and rise of the pancakes.

Step 4

Set aside the batter, and let it rest for 5-10 minutes.

Step 5

While the batter rests, heat a griddle or nonstick skillet over medium heat. We want the griddle to be hot, but not scorching hot.

Step 6

Grease the pan lightly with butter or cooking spray.

Step 7

Dollop the pancakes onto the preheated skillet when ready. I like to use a cookie scoop to measure my pancakes out into 2 tablespoon silver dollar sized ones, but you can use a larger measuring scoop if you’d rather larger pancakes.

Step 8

When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.

Step 9

In a food processor, combine the powdered sugar, milk and vanilla extract. Add a pinch of salt, too.

Step 10

Blend until smooth.

Step 11

Make a stack of pancakes, and serve with the vanilla glaze, whipped cream and extra sprinkles.