Add 2 cups of all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt, in a large mixing bowl and mix well using a wire whisk.
Add ¼ cup sugar to the bowl and mix well.
Now add 1 and ½ cup milk, 2 eggs, ¼ cup melted butter, and 1 teaspoon vanilla extract to the bowl and mix just until combined. Do not overmix otherwise the pancakes will turn out hard. Some lumps in the mixture are fine.
Note – To make these vegetarian and vegan, replace eggs with apple sauce and butter with oil.
Add ¼ cup rainbow sprinkles to the bowl and fold gently until just combined.
Note – You can choose sprinkles according to the occasion. For Valentine’s day, use only pink or red, for Halloween, use orange and black, and for Christmas, use a mix of white, red, and green.
Let the batter rest on the counter for 10 minutes.
Heat a non-stick griddle over medium-high heat and brush it with oil or butter. Pour 2 ladle full of batter on the hot griddle. Cover the pan with a lid.
Note –I sometimes like to make these in a 5-inch pan. That way, my pancakes are all same in size and I can easily stack them.
Cook the pancakes on medium-low heat until bubbles start to form on the top surface and the pancakes start to brown from the sides.
Remove the lid and flip them using a silicone spatula and cook until the other side is also golden brown. Make other pancakes in the same manner. Serve hot with your choice of topping.
Do not over mix the batter. If there are a few lumps, let it be. If over mixed, the pancakes will turn out hard.Once the batter is ready, let it rest for 10 to 15 minutes, so that the gluten relaxes in the batter.Before adding the batter to the pan, lightly brush it with oil or butter so that it doesn't stick to the bottom and also for brown and crispy edges.Use a heavy bottom pan to cook the pancakes. It will give them an even browning and cooking.The temperature of the pan when you pour the batter into it is also very important. Heat the pan on medium-low heat and maintain the heat while cooking.