Directions

1. 1

   In a large bowl, combine flour, yellow cake mix, sugar, baking powder, and salt. Mix together until evenly distributed.

2. 2

   In a medium bowl, beat the eggs together. Add vanilla extract and 1.25 cups milk to the eggs and whisk until combined.

3. 3

   Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should have no visible dry flour. If the batter is too thick, add a small amount of milk to reach your preferred consistency.

4. 4

   Heat a griddle or non-stick skillet over medium heat and lightly coat with cooking spray.

5. 5

   Just before cooking, fold about 1 tablespoon of sprinkles into the batter to distribute throughout.

6. 6

   Pour ⅓ cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

7. 7

   Flip the pancakes and cook on the other side until lightly golden brown, about 1-2 minutes. Repeat with remaining batter.

8. 8

   For the glaze, combine powdered sugar, 1 tablespoon milk, and 2 tablespoons melted butter in a medium bowl. Stir until smooth.

9. 9

   Add the heavy cream to the glaze and stir until you reach your desired consistency. The glaze should be pourable but thick enough to coat the pancakes.

10. 10

    Stir the remaining sprinkles into the glaze.

11. 11

    Arrange cooked pancakes on plates, drizzle with vanilla sprinkle glaze, and top with whipped cream if desired. Serve warm.