Mix dry ingredients - In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well combined and set aside.

Mix wet ingredients - In another mixing bowl, whisk together the melted butter, egg, milk, and vanilla extract until well combined.

Combine wet and dry ingredients - Add the wet ingredients to the dry ingredients, and use a spatula or whisk to gently combine the mixture. Be careful not to overmix the batter; a few lumps are fine. Divide the mixture into two bowls.

Add food coloring - Add a few drops of the pink food coloring to one bowl and a few drops of the purple food coloring to the other bowl, and whisk until the desired color is achieved.

Preheat the griddle or skillet - Preheat a griddle or non-stick skillet over medium heat. Grease lightly with butter or oil using a pastry brush, if desired. - Make sure the griddle is hot before adding the batter to ensure even cooking.

Spoon the batter onto the griddle - Using a 1/4 cup measuring cup or an ice cream scoop, spoon the pancake batter onto the griddle, making sure to leave enough space in between each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. - To ensure evenly sized pancakes, use a measuring cup or scoop to spoon the batter.

Flip the pancakes - Use a spatula to flip the pancakes and cook for an additional 1-2 minutes until golden brown. Repeat with remaining batter, greasing the griddle or skillet as needed.

Serve and enjoy - Stack the pancakes onto a plate and top with whipped cream and sprinkles, if desired. Serve warm and enjoy!