Ingredients
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1 cup whole milk
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1 egg
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2 tablespoons olive oil
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2 tablespoons sugar
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Juice of 1/2 lemon
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1 teaspoon vanilla
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1 3/4 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/4 cup rainbow sprinkles
Directions
Whisk together the milk, egg, olive oil, sugar, lemon juice, and vanilla. Add the flour, baking powder, and salt and whisk until smooth.
- Fold in the rainbow sprinkles until well combined.
- Heat a large griddle over medium heat. Using an ice cream scoop to portion the batter, scoop batter out onto the griddle. When bubbles begin to form on the top of the pancake, flip to the other side.
- Cook for about a minute more, until the pancake is fully cooked.
- Serve immediately or save for later in the fridge (I like to pack it in my kids' lunches!).
Recipe Note
What You’ll Need
Mixing Bowls
Whisk
Ice Cream Scoop
Griddle Pan
Spatula
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