Fluffy, colorful egg-shaped pancakes for a festive breakfast, ready to decorate with glazes, berries, and sprinkles.
# What You'll 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 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 (pink, blue, yellow, green, purple)
→ Decorations & Toppings
11 - 1 cup powdered (confectioners') sugar
12 - 2 to 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 It:
01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until evenly distributed.
02 - In a separate bowl, beat the eggs then whisk in the milk, melted cooled butter and vanilla until homogenous.
03 - Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; a few small lumps are fine to avoid overmixing.
04 - Divide the batter evenly into 3–5 small bowls and tint each portion with a few drops of food coloring, mixing to reach the desired shade.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease the surface with 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 'egg'; cook 2–3 minutes until bubbles form and edges set, flip and cook 1–2 minutes more until golden and cooked through.
07 - Whisk the powdered sugar with 2 to 3 tablespoons of milk until smooth and pourable, adjusting liquid to reach a glaze consistency.
08 - Allow pancakes to cool slightly, then drizzle glaze and arrange sprinkles, fruit, chocolate chips, coconut and marshmallows into decorative patterns before serving.
09 - For striped or dotted designs, pipe thin lines or dots of colored batter onto the pancake surface immediately after pouring, then cook as directed to set the pattern.
