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1
For the topping: Heat the heavy cream, maple syrup, cream cheese, vanilla and kosher salt in a small saucepan over medium-low heat, whisking frequently to break up and smooth out the cream cheese, until the mixture just begins to bubble, 8 to 10 minutes.
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2
Remove the saucepan from the heat, cover and keep warm.
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3
For the pancakes: Preheat the oven to 250 degrees F. Whisk the flour, sugar, baking powder and fine salt together in a large bowl.
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4
Whisk the milk, butter, eggs and vanilla together in a medium bowl.
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5
Add the milk mixture and sprinkles to the flour mixture, and fold until just incorporated (it's okay if there are some lumps).
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6
Heat a large nonstick skillet or griddle over medium-low heat, add about 1/2 tablespoon butter and let melt.
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7
Pour 1/4-cupfuls of batter onto the hot skillet, and cook until the pancakes are lightly golden on the bottom and bubbly on the top, 4 to 5 minutes.
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8
Flip the pancakes, and cook until lightly golden on the bottom, 2 to 3 minutes more.
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9
Transfer the pancakes to serving plates, stacking them on top of each other if desired, and keep warm in the oven.
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10
Repeat with the remaining batter.
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11
Pour the topping over the stacks, and top with a dollop of whipped cream and sprinkles.
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12
Add a birthday candle if you like, and serve the remaining topping on the side.
