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.
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-icing 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 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.
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!