In a large bowl, whisk together the flour, baking powder, sugar, salt, sprinkles.
In a separate bowl, whisk together oil, eggs, and milk.
Beat in the wet ingredients to the dry ingredients. Let the batter rest for 5-10 minutes.
Heat your griddle to 250-275°F. Spray the griddle with cooking spray.
Once the griddle is heated, add ¼ cup of batter to the griddle. Work in batches, cooking 2 or 3 pancakes at a time for about 2-3 minutes on each side. Flip once small bubbles start to form on the top.
Notes
Makes 8-10 pancakesToppings: serve pancakes with maple syrup, whipped cream, more sprinkles, mini chocolate chips, fresh berries, almonds -- or just enjoy with a pat of butter. Storage: allow the pancakes to cool, then store in an airtight container in the refrigerator for up to 3 or 4 days. Freezer-friendly: allow the pancakes to cool, then place in freezer bags or a freezer-safe airtight container and freeze for up to 2 months.