In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
Make a well (or hole) in the middle of the mixture, and add eggs, milk, melted butter, and vanilla.
Whisk until just combined.
Fold in sprinkles.
Allow batter to rest for 5 minutes.
While batter is resting, heat a griddle or large skillet over medium-low heat.
Ladle batter onto griddle, for 2-3 pancakes depending on size. Flip pancakes after bubbles begin rising to the surface and bottoms are golden brown, about 2-4 minutes.
Cook the other side until lightly browned. Repeat for remaining batter.
For the glaze
In a medium mixing bowl, mix all glaze ingredients just before serving. Whisk until smooth. Drizzle onto pancakes to serve.
Nutrition facts are for 1 pancake out of 12, and will vary depending on how large (or small) your pancakes are. Also includes 1/12 of the glaze.
If you're not using a nonstick pan or griddle, use 1-2 tablespoons butter to prevent pancakes from sticking.
For more uniform sized pancakes, use a ladle or cookie scoop to scoop batter.
For soft, fluffy pancakes, don't over mix! Mix until ingredients are just combined. Lumps are okay!
You may need to adjust the heat if your pancakes are taking a lot longer or shorter than the recommended 2-4 minutes per side. Simply raise or lower the heat to adjust, which may take some experimenting at first.
Don't make the glaze until just ready to serve, as butter glazes tend to form a crust after sitting.
For thinner glaze, add a tablespoon or 2 more milk.
Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat in the microwave covered by a damp paper towel or in the toaster
Freezer: Allow pancakes to come to room temperature after cooking. Transfer to a freezer bag or freezer container. Then freeze for up to 3-6 months. Reheat in the microwave covered by a damp paper towel or in the toaster.