Heat a griddle or nonstick skillet over medium heat. Meanwhile, in a large bowl, combine the flour, cake mix, sugar, baking powder, soda and salt; set aside.
In a separate medium bowl, lightly beat the eggs with a whisk. Add the milks, butter and vanilla and whisk to combine. Pour the wet ingredients into the bowl with the dry ingredients and stir until fully mixed. Fold in the sprinkles.
Scoop portions of a scant 1/3 cup batter onto the griddle, leaving room for the batter to spread into larger rounds. When the pancakes begin to bubble, flip and cook for another 1-2 minutes. We like to eat ours with whipped cream. They’re basically little cakes, so syrup seemed a little much for me. The kids LOVE whipped cream, so I thought it was quite fitting.
*From Seeded at the Table