Heat the cream in a deep pot over medium heat. Add the maple syrup, cream cheese, and vanilla. Season with a bit of salt to cut the sweetness. Stir until the mixture is smooth and just beginning to bubble, about 5 minutes. Remove from the heat and keep warm.

Whisk together the pancake mix ingredients in a large bowl. Add the sprinkles.

Whisk the milk, egg, melted butter, and vanilla in a separate bowl until smooth.

Make a well in the center of the dry ingredients. Whisk the wet ingredients into the dry ingredients until the batter is just smooth. A few lumps aren’t a problem.

Heat a griddle over medium-high heat. Reduce the heat to low and melt a tablespoon of butter on the grill. Use a paper towel to wipe off the excess so there is a sheer coating of butter.

Ladle about ¼ to ½ cup batter on the grill. Cook until bubbles form on the top of the cake, and the bottom is golden brown, about 3 minutes. Flip and cook on the other side, about 3 minutes more.

Pile several pancakes on a plate. Spoon the warm glaze over the top. Scatter more sprinkles all over.