Easy Rainbow Pancakes – Page 2

Mix Dry Ingredients: Whisk together flour, baking powder, salt, and sugar in a large bowl.
Add Wet Ingredients: Add egg, melted butter, vanilla extract, and milk. Mix until smooth.
Divide the Batter: Divide the pancake batter evenly into 6 different bowls. Add ½ teaspoon of food coloring to each bowl, stirring until vibrant. Transfer each colored batter into separate piping bags.
Cook the Pancakes: Heat a non-stick skillet or griddle on low heat with butter. Pipe the batter onto the skillet, cooking until bubbles form on the surface. Flip the pancakes and cook until they are fully cooked through.
Stack the Pancakes: Stack the pancakes in rainbow order (red, orange, yellow, green, blue, purple).
Finish and Serve: Top your pancakes with a swirl of whipped cream and gold sprinkles. Drizzle with syrup and enjoy immediately!

For the most vibrant colors without thinning the batter, use gel food coloring.
Keep the heat on low to prevent the pancakes from browning too much. This helps preserve the bright colors.
Don’t overmix the wet and dry ingredients. Small lumps are okay.