Rainbow Pancakes
Bright and fluffy buttermilk pancakes with a colorful twist, topped with a sweet maple glaze.
Ingredients
FOR PANCAKES:
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup sugar
- 3 cups buttermilk
- 2 eggs whisked
- 4 tablespoons butter melted
- assorted food coloring
FOR MAPLE GLAZE:
- ½ cup powdered sugar
- ¼ cup maple syrup
Instructions
- Preheat a griddle or pan over medium-low heat - about 325-335°F. In a large bowl, whisk together the flour, baking soda, baking powder, sugar, buttermilk, eggs, and melted butter 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 splash of water or milk to reach the right consistency.
- 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.
- In a small bowl, stir together the maple syrup and powdered sugar until a glaze forms. Add more maple syrup if it is too thick.
- 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.
- Use a ¼ cup to measure out individual pancakes onto the pan. Don't overcrowd the pancakes, they will expand a bit as they cook.
- 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.
- 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.
- 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!
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