1. Heat large skillet or griddle over medium-low heat. I find medium low is best for pancakes so they don’t brown too fast and cook well enough to flip them!
2. In a medium bowl whisk together the flour, cake mix, baking powder, baking soda and salt.
3. In a separate bowl whisk together buttermilk, egg, vegetable oil and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir until combined, but slightly lumpy. Gently stir 1/4 cup sprinkles into batter.
5. Spray skillet with non-stick spray and place 1/4 cup batter in the pan. Cook for 3-4 minutes and then flip. Cook for another 2 minutes until set.

Glaze

1. Whisk powdered sugar and cream together until smooth.
2. Pour on top of pancakes and add more sprinkles on top.
3. Serve warm.