In a bowl, beat the eggs, milk and vanilla together until well combined.
Whisk in the flour and sugar until you have a thick, smooth batter.
Heat the pan over a medium heat for a couple of minutes with a little butter to grease.
Spoon the mix onto the pan about 2 tbsp per pancake, far enough apart that they don’t merge into one.
After about 1 minute, the upper side of the pancakes should be starting to firm. Sprinkle a pinch of the sprinkles over each one, cook for a further 30 seconds, then flip and cook for another minute to finish.
Repeat until all the pancakes are cooked – if you wish, you can keep them warm by placing them on a baking tray, covered with greaseproof paper in a low oven.
To serve, lightly whip the cream and spoon over the pancakes in stacks of 3-4, then top with a pinch more sprinkles.