Start by placing a mixing bowl in the fridge to chill for at least 10 minutes.

Pour 1 cup of heavy cream into the bowl and add ¼ cup of powdered sugar. Using an electric mixer, whip on medium speed until stiff peaks form, about 3-5 minutes.

Refrigerate the whipped cream until ready to serve.

In a large mixing bowl, combine 1 cup of all-purpose flour, 2 teaspoons of baking powder, a pinch of salt, 2 tablespoons of white sugar, and 1 cup of yellow cake mix. Whisk to blend thoroughly.

In a separate bowl, whisk together 1 teaspoon of vanilla extract, 1 room temperature egg, and 4 tablespoons of melted butter. Gradually add 1 cup of whole milk while whisking until combined.

Pour the wet mixture into the bowl with the dry ingredients and gently fold to combine. Allow the batter to rest for 5-10 minutes.

Fold in ½ cup of rainbow sprinkles.

Preheat a non-stick skillet over medium heat and lightly grease it.

Use a cookie scoop to portion out the batter and flatten them slightly.

Cook for about 3 minutes until edges are set and bubbles form, then flip and cook for an additional 1-2 minutes.

Keep cooked pancakes warm in a low oven set to 250°F while cooking remaining batter.

Serve warm topped with whipped cream and extra sprinkles.