Rainbow Pancakes

This Week's Challenge: Rainbow

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Rainbow Pancakes

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They say April showers bring May flowers - but our spring got a late start this year, so I had to compensate for the lack of color outdoors by brightening up the indoors with these RAINBOW pancakes!

Buttermilk pancakes are my personal favorite - regular flapjacks don't quite live up to the same light and fluffy interior as their buttermilk counterparts. The maple icing is totally optional for this recipe, but always a welcome addition to my pancakes!

The key to keeping these pancakes bright and colorful once they've been cooked is to go low and slow with the heat. Pancakes already don't need high heat to cook through, but it's pretty difficult to cook them through and NOT have their signature golden sear. However, it can certainly be done over a medium low heat and a watchful eye. Once the edges begin to bubble, it's time to flip!

Even if spring arrived on time in your state, these rainbow pancakes can certainly bring the sunshine back into your life no matter the time of year!

Categories: Breakfast , 52 Weeks of Cooking

Tags: Rainbow , Pancakes , Breakfast

The Starving Chef Blog

Rainbow Pancakes

Prep Time: 10 minutes

Cook Time: 3-5 minutes per pancake

Makes ~24 pancakes

For Pancakes:

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  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 cup sugar
  • 3 cups buttermilk
  • 2 eggs, whisked
  • 4 tablespoons melted butter
  • assorted rainbow food coloring

For Maple Glaze:

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  • 1/2 cup powdered sugar
  • 1/4 cup maple syrup

Here's How:

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  1. Preheat a griddle or pan over medium-low heat - about 325-335 F. In a small bowl, whisk together the pancake ingredients until a thick batter forms. It should run slowly off your spoon without breaking. If it is too thin, add more flour. If it is too thick, add a spash of water or milk to reach the right consistency.
  2. Separate the batter into smaller bowls - as many as you have options for food colorings. Add 2-3 drops of food coloring per bowl and stir until the colors are completely combined.
  3. In a small bowl, stir together the maple syrup and powdered sugar until a glaze-icing forms. Add more maple syrup if it is too thick.
  4. Use a non-stick griddle or pan if you have one. It's best to NOT grease the pan first, but if you don't have non-stick, just a very light spray of cooking oil or butter will suffice.
  5. Use a 1/4 cup to measure out individual pancakes onto the pan. Don't over crowd the pancakes, they will expand a bit as they cook.
  6. Keep the heat low. If the pancakes are browning too quickly, reduce the heat by a few degrees. The pancakes should bubble lightly when they are ready to flip, about 3-5 minutes per pancake.
  7. OPTIONAL: To keep the pancakes warm prior to serving, set the oven to 250 F and place the cooked pancakes on a baking sheet. This will keep the pancakes warm without cooking them further. Do not leave in the oven for more than 15-20 minutes.
  8. Stack the pancakes in ROY G BIV order - or however you like! Drizzle the maple glaze over the pancakes or serve with a slab of butter and plain syrup. Enjoy!

Mouth Feel

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