Sheet Pan Rainbow Pancakes are a fun and vibrant way to enjoy breakfast. Gel food coloring is mixed into the pancake batter and piped onto a large baking sheet.
Sheet Pan Rainbow Pancakes Ingredients
To make this sheet pan pancakes recipe, you will need the following ingredients (go to the recipe below for exact quantities and instructions):
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- sour cream
- unsalted butter
- vanilla extract
- heavy cream
- instant vanilla pudding mix
- gel food coloring: The type of food coloring is important for the bright vibrant colors. I find that gel food colorings work best. For these bright colors, I used the brand Chefmaster Liqua-gel in the colors: super red, neon brite orange, lemon yellow, leaf green, neon brite blue and neon brite purple.
How to Make Rainbow Pancakes
- Preheat oven to 425 degrees F. Spray a 18” x 13” sheet pan with non-stick cooking spray, line the baking sheet with parchment paper, then spray parchment paper with non-stick cooking spray. Set aside.
- In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. Set aside.
- In a large bowl, whisk together milk, sour cream, melted butter, eggs and vanilla extract.
- Pour dry ingredients into wet ingredients and stir just until you no longer see dry flour. Do not mix until it’s no longer lumpy – we want the lumps in the batter! The lumps help the pancakes stay fluffy when baking. Only stir until you no longer see dry flour.
- Separate the batter evenly into 6 bowls. Use the gel food coloring to color each bowl a different color of the rainbow: red, orange, yellow, green, blue and purple. Gently stir the color into each bowl of batter but try not to overmix. We still want the batter as lumpy as possible. Over mixing leads to dry, heavy pancakes instead of light & fluffy.
- Use 6 icing bags – one for each batter color – to evenly pipe the rainbow batter onto the baking sheet. Start with a thick stripe of red, then orange, yellow, green, blue, purple, then back to red to repeat the pattern again until the entire baking sheet is lined with pancake batter.
- Place sheet pan pancakes into oven to bake for 10 to 12 minutes. The middle of the sheet pan pancakes should bounce back when pressed lightly with your finger. Don’t bake too long or the pancakes will dry out.
- In a large bowl, beat together heavy cream, granulated sugar, dry instant vanilla pudding powder and vanilla extract on high speed until soft peaks form. This takes about 4 to 5 minutes.
- Serve pancakes warm with butter and syrup or let pancakes cool slightly then serve with whipped topping.
Store pancakes in a sealed food safe container at room temperature (if they don’t have toppings on them yet) at room temperature for up to 2 days. If pancakes have toppings on them (syrup, whipped topping) then store in a food safe sealed container in the fridge for up to 3 days. Store leftover whipped topping in the fridge for up to 3 days.
Can I freeze rainbow sheet pan pancakes?
Yes, let them cool completely before freezing. To prevent them from sticking together in the freezer, lay parchment paper between slices. Store in sealed food safe container for up to 2 months. Return to room temperature before serving.
Can I bake these as regular pancakes instead of on a sheet pan?
Yes, this batter would work for both sheet pan pancakes and regular pancakes on a griddle.