In a bowl, whisk together flour, sugar, baking powder, and salt.

Mash the banana in a measuring cup, then add milk until the total reaches 1¼ cups. Whisk in oil and eggs.

Pour the wet ingredients into the dry mix; stir just until combined—batter will be slightly lumpy. Add sprinkles and fold in gently.

Heat a griddle or nonstick skillet to medium (~350 °F if using electric griddle). Lightly grease if needed.

Pour about ¼ cup batter per pancake onto the hot surface. Cook until bubbles form on top and edges look set, about 2–3 minutes, then flip and cook until golden, 1–2 more minutes.

Serve warm—kids often skip syrup thanks to the sweet sprinkles! Store leftovers refrigerated for up to a week or freeze between parchment-lined layers.