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5 from 1 vote

Rainbow Pancakes

Light and fluffy colorful pancakes, stacked in a rainbow and topped with plenty of butter and warm maple syrup.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast
Servings: 4

Ingredients

  • 2 eggs
  • 1 1/4 cups milk
  • 3 tbsp vegetable oil
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tbsp sugar
  • 1-2 drops food coloring {4 different colors}

Instructions

  • Whisk eggs and milk until light and foamy, about 1 minute.  Stir in oil and set aside.
  • In another bowl whisk the dry ingredients together.  Whisk to be sure that everything is evenly distributed and any lumps from flour are gone.
  • Pour dry ingredients into the wet ingredients and whisk until just combined, a few flakes of flour is alright.  At this point I like to let the batter rest for about 15 minutes, it should thicken slightly.  Divide the batter into 4 smaller bowls and add a drop or two of food coloring into each bowl.  Stir until the color is distributed into the batter.
  • Heat a heavy bottom frying pan over medium heat {or griddle to 375 degrees} and spray with non-stick spray, wipe any excess spray out of the pan with a dry paper towel.  Working with one color at a time, add 2-3 {1/4 cup} pancakes into the bottom of the heated pan.  Bake on the first side until bubbles begin to break on the surface {about 2 minutes}, turn and cook the other side until cooked through.  Serve with butter and warm maple syrup.

Notes

*Sometimes I make big batches of pancakes and freeze them.  To make sure they don't stick together, first freeze them in a single layer on a cookie sheet.  Then move them to a freezer bag.  Warm in the microwave for 30-60 seconds and top with butter and maple syrup.