Fluffy, colorful egg-shaped pancakes decorated with glaze, sprinkles, fruit and chocolate for a festive breakfast.
# Components:
→ Pancake Batter
01 - 2 cups (250 g) all-purpose flour
02 - 2 tbsp granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 2 large eggs
07 - 1 3/4 cups (420 ml) milk
08 - 1/4 cup (60 g) unsalted butter, melted and cooled
09 - 1 tsp vanilla extract
→ Coloring
10 - Gel or liquid food coloring (various colors: pink, blue, yellow, green, purple)
→ Decorations & Toppings
11 - 1 cup (120 g) powdered sugar
12 - 2-3 tbsp milk (for glaze)
13 - Assorted sprinkles
14 - Mini chocolate chips
15 - Sliced strawberries
16 - Blueberries
17 - Shredded coconut
18 - Mini marshmallows
# Directions:
01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, beat the eggs, then add milk, melted butter, and vanilla extract. Whisk to combine.
03 - Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are fine).
04 - Divide the batter evenly into 3–5 small bowls. Add a few drops of different food coloring to each bowl and mix until you reach your desired colors.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
06 - Pour about 1/4 cup of colored batter onto the skillet and gently spread into an oval or egg shape with a spoon. Cook 2–3 minutes, until bubbles form on the surface. Flip and cook another 1–2 minutes until golden. Repeat with remaining batter, cleaning the pan as needed between colors.
07 - For the glaze, mix powdered sugar with milk until smooth and pourable.
08 - Once cooled slightly, decorate pancakes with glaze, sprinkles, fruit, chocolate chips, coconut, marshmallows, and any creative patterns you like.
