Sheet Pan Rainbow Pancakes
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.
Ingredients
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 2 Tablespoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups 2% milk
- ½ cup sour cream
- ½ cup unsalted butter melted (but not hot)
- 2 large eggs
- 2 teaspoons vanilla extract
- gel food coloring red, orange, yellow, green, blue, purple
For the Whipped Topping:
- 1 ½ cups light whipping cream
- 2 tablespoons granulated sugar
- 1 ½ tablespoons vanilla instant pudding mix
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425 degrees F.
- Spray a 18x13 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.
Notes
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.
Nutrition
Serving: 1Calories: 765kcalCarbohydrates: 80gProtein: 13gFat: 44gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 180mgSodium: 907mgPotassium: 287mgFiber: 2gSugar: 30gVitamin A: 1626IUVitamin C: 1mgCalcium: 411mgIron: 4mg
Tried this recipe?Mention @emilyenchantedfood or tag #emilyenchanted!