Prepare whipped cream in a medium bowl. Beat together heavy cream and powdered sugar until thickened and nearly stiff peaks form. Chill until ready to use.
Preheat an electric skillet to 350°F and lightly grease with vegetable oil.
In a large bowl, combine dry pancake ingredients, reserving sprinkles. In a medium bowl, combine wet ingredients. Slowly incorporate the wet mixture to the dry, using a whisk to combine. Stir until only small lumps remain. Stir in sprinkles.
Using a large cookie scoop, drop batter onto preheated skillet. Smooth out batter, creating a circle in an even layer. Cook for 3 minutes or until golden on the bottom and bubbling on top. Flip and cook for an additional 1 minute or until golden.
Serve and enjoy immediately with fresh whipped cream and extra sprinkles.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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