Preheat a large skillet or griddle over medium heat. Lightly coat it with cooking spray or butter so the pancakes don’t stick.

In a medium mixing bowl, whisk together the pancake mix, yellow cake mix, milk, eggs, vanilla extract, and lemon extract until the batter looks mostly smooth. It’s okay if a few small lumps remain.

Gently fold in the sprinkles using a spatula. Try not to stir too much, or the colors will streak into the batter.

Drop a small spoonful of batter onto the pan. If it starts to bubble gently within 30 seconds, the pan is ready.

Use about 1/3 cup of batter for each pancake. Pour it slowly onto the hot pan, leaving space between each one so they don’t touch.

Let the pancakes cook for 1-2 minutes. You’ll see small bubbles forming on top and the edges will start to look dry and set. That’s your sign to flip.

Slide a spatula all the way underneath each pancake and gently turn it over. Cook for another 1 to 2 minutes until golden brown on the bottom.

Transfer cooked pancakes to a plate or a baking sheet in a 200°F oven while you finish the rest of the batch.

In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and lemon extract. Start with 1 tablespoon of milk and add a little more until the icing is thin enough to drizzle.

Optional, you can add a little melted butter for extra shine, but it's not necessary.

Drizzle the icing over the warm pancakes, or with maple syrup, and top with extra sprinkles if you’d like. Serve right away for the best texture and sweetness.