Lazy Rainbow Sheet Pan Pancakes

We make sheet pan pancakes about two times a month. They're soooo quick and easy, they feed a whole family, they reheat and freeze well (I suggest the air fryer for reheating), and most importantly they taste awesome.

Since I make them so often, I play around a lot with variations. I've made double chocolate ones, banana ones, apple cinnamon, pumpkin, etc.

This morning I wanted to do something fun but easy and they turned out great! Here is my recipe for Rainbow Chocolate Chip Sheet Pan Pancakes.

Dry Ingredients:

• 2 cups of all purpose flour
• 4 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon

Wisk all of these together in a large bowl!

• Measure out and set aside 3/4 cup mini chocolate chips

Wet Ingredients:

• 2 tablespoons of melted salted butter
• 1/2 cup warm water
• 2 tablespoons vanilla extract
• 2 large eggs
• 2 cups of buttermilk

Wisk all of these together in a medium bowl!

Simple Steps:

1. Add wet ingredients and chocolate chips into the large bowl of dry ingredients
2. Mix gently with a rubber spatula
3. Let the mixture sit while you pre-heat the oven to 425 and grease a 13" x 18" rimmed baking or cookie sheet
4. Pour batter into the pan and use the rubber spatula to smooth it out to the edges
5. Use food coloring drops and put 3-4 drops of each color in the order you want them, evenly spaced out, then use a silicone basting brush to smear the colors down in rows, overlapping them in rainbow order
6. Tap the pan on the counter a little bit to smooth out the batter in the pan
7. Bake for 12-15 minutes
8. Let cool slightly and cut into rectangles to serve with desired toppings (my kids love whipped cream and sprinkles).