Rainbow Pancakes
Rainbow pancakes are a vibrant, fluffy, and fun twist on classic pancakes, bringing a burst of color to your breakfast table. Perfect for kids, parties, birthdays, and festive occasions, these pancakes transform an ordinary morning meal into something truly magical.
Equipment
- Mixing bowls
- Whisk or Hand Mixer
- Non-stick Griddle or Frying Pan
- Spatula
- Measuring cups and spoons
Ingredients
Pancake Batter
- 2 cups all-purpose flour or whole wheat flour for a healthier option
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp granulated sugar or honey/maple syrup for a natural option
- 2 eggs or flaxseed/chia eggs for a vegan version
- 1 1/2 cups milk or almond, oat, or coconut milk for a dairy-free version
- 2 tbsp butter melted, or substitute with coconut oil for dairy-free
- 1 tsp vanilla extract or almond/maple extract for a different twist
Coloring
- food coloring red, orange, yellow, green, blue, purple
Instructions
- In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract.
- Gradually combine the wet ingredients with the dry ingredients, stirring gently until just mixed.
- Divide the batter into six bowls, adding a different food color to each.
- Heat a non-stick griddle or frying pan over medium heat and lightly grease.
- Pour 1/4 cup of batter onto the pan, cook until bubbles form on the surface, then flip and cook for another 30-45 seconds.
- Repeat for all six colors, stacking in rainbow order (purple, blue, green, yellow, orange, red).
Notes
For natural food coloring, use beet juice (red), turmeric (yellow), matcha (green), blueberry puree (blue), and purple sweet potato powder (purple). You can also substitute whole wheat flour for extra fiber or use plant-based milk for a dairy-free option.