01 -
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well blended.
02 -
In a separate bowl, whisk the eggs, buttermilk, melted unsalted butter, and vanilla extract until smooth.
03 -
Pour the wet mixture into the dry ingredients and stir gently using a spatula until just combined. Do not overmix; a few lumps are fine.
04 -
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or nonstick spray.
05 -
Pour 1/3 cup batter per pancake onto the preheated surface. Sprinkle some rainbow sprinkles and mini chocolate chips over each pancake before flipping.
06 -
Cook each pancake for 2–3 minutes per side, or until golden and cooked through. Repeat with remaining batter.
07 -
Stack pancakes on a serving plate, spreading a thin layer of cream cheese frosting or whipped cream between each layer.
08 -
Drizzle strawberry jam over the stack, scatter with mini marshmallows, chopped nuts if desired, and extra sprinkles as you build up.
09 -
Finish with a generous layer of whipped cream, maraschino cherries, more sprinkles, and a light dusting of powdered sugar.
10 -
Serve immediately for best texture and presentation.