Melt two tablespoons of butter on a griddle or in a large nonstick skillet over medium high heat.
In a large bowl, whisk together cake flour, baking powder, sugar and salt.
Add eggs, buttermilk, melted butter and vanilla extract. Stir to combine. I like to add in the buttermilk a little at a time until I reach my desired consistency. You may not need all of the buttermilk. Mix in sprinkles
Ladle about ¾ cup of batter onto hot griddle or skillet, spreading out to about 8 inch circles. Add a few more sprinkles over top.
Cook until bubbles start to form and bottom is brown then flip. Cook until other side is browned then transfer to a large plate.
Repeat until all pancake batter is used. You should get four large pancakes.
Finish pancakes off with a dollop of whipped cream and more sprinkles. Serve with warm pancake syrup.