Rainbow pancakes are an ideal breakfast for special occasions, like birthday breakfast (put some whipped cream and a few candles on top and you’ve got yourself a mini birthday cake!), or Easter breakfast, as I usually serve them. The most important thing that makes them different than regular pancakes is the fact that you need to separate the batter into six batches and you will need food colors. Other than that the recipe is quite simple and it results in light and fluffy pancakes your kids will adore.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp sugar
- 1/4 tsp salt
- 2 tbsp vegetable oil
- 2 cups milk
- 2 eggs
- 1 tsp. vanilla extract
- liquid food coloring
Step 2: Preparation
In a large bowl, mix the flour, baking powder, baking soda, sugar,
and salt. In a smaller bowl, beat in the eggs, milk, vanilla and vegetable oil.
Add the wet ingredients into the dry ingredients and mix until just combined but still a bit lumpy.
Step 3: Coloring the Pancakes
Divide the batter into six smaller batches by placing 1/2
cup batter into six smaller bowls. Add the liquid food coloring in each bowl, a few drops at the time, until you achieve the desired shade (lighter or darker). Mix the colors you have to get new ones: red and yellow for orange, etc.
Grease a non-sticking pan lightly and heat it over medium heat. Pour a ¼ cup pancake batter for one pancake. Cook for about 2-3 minutes per side. When you are done with one color, proceed with the next one.
When the pancakes are done stack them beginning with the purple ones, followed by blue, green, yellow, orange and red. Serve with whipped cream or maple syrup and butter.