Fluffy, colorful egg-shaped pancakes for a festive breakfast — decorate with glaze, fruit, sprinkles, and chocolate.
# What You Need:
→ Pancake Batter
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 2 large eggs
07 - 1 3/4 cups whole milk
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract
→ Coloring
10 - Gel or liquid food coloring, assorted colors (pink, blue, yellow, green, purple)
→ Decorations & Toppings
11 - 1 cup powdered sugar
12 - 2-3 tablespoons milk (for glaze)
13 - Assorted sprinkles
14 - Mini chocolate chips
15 - Sliced strawberries
16 - Blueberries
17 - Shredded coconut
18 - Mini marshmallows
# How to Make:
01 - Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a large mixing bowl until evenly distributed.
02 - In a separate bowl, beat the eggs briefly then add the milk, melted butter and vanilla; whisk until homogenous.
03 - Pour the wet mixture into the dry ingredients and stir gently until just combined; a few small lumps should remain to avoid overmixing.
04 - Divide the batter evenly among 3 to 5 small bowls and tint each portion with a few drops of food coloring, stirring until the hue is uniform.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with a little butter or neutral oil to prevent sticking.
06 - Spoon about 1/4 cup of colored batter onto the hot surface and use the back of the spoon to shape an oval or egg silhouette; cook until bubbles appear on the surface (2–3 minutes), flip and cook until golden (1–2 minutes).
07 - Combine the powdered sugar and 2–3 tablespoons milk, stirring until smooth and pourable; adjust consistency with additional milk or sugar as needed.
08 - When slightly cooled, brush or drizzle glaze over each pancake and embellish with sprinkles, fruit, chocolate chips, coconut or marshmallows; serve warm.
