Description

These whimsical, fluffy rainbow sprinkle pancake stacks are a festive and colorful brunch treat that brings joy to any table. Soft, cake-like pancakes layered in vibrant colors and dotted with sprinkles make breakfast feel like a celebration.

Ingredients

Scale

2 cups all-purpose flour (250g)
2 tablespoons granulated sugar (25g)
2 teaspoons baking powder (8g)
1/2 teaspoon baking soda (2g)
1/2 teaspoon kosher salt (3g)
2 cups buttermilk (480ml) (or whole milk with 1 tablespoon vinegar)
2 large eggs, room temperature
1/4 cup unsalted butter, melted and slightly cooled (57g)
2 teaspoons vanilla extract (10ml)
Assorted gel food coloring (red, orange, yellow, green, blue, purple)
1/2 cup rainbow sprinkles (80g), plus extra for topping (jimmies style)
Maple syrup, for serving
Whipped cream, for serving (optional)
Fresh berries or banana slices, for serving (optional)

Instructions

Preheat your nonstick skillet or griddle over medium-low heat and lightly grease with butter or nonstick spray.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined; batter should be thick and lumpy.
Divide the batter evenly into 5-6 small bowls. Add a few drops of gel food coloring to each bowl and gently stir to achieve desired colors.
Fold about 1 tablespoon of rainbow sprinkles into each colored batter, being careful not to overmix.
For each pancake, pour 1/4 cup of colored batter onto the hot skillet. Cook for about 2 minutes, until bubbles form and edges look set. Flip and cook another 1-2 minutes until golden and cooked through.
Remove pancakes to a plate and cover to keep warm. Repeat with remaining batter, wiping the skillet between colors.
Stack pancakes in rainbow order. Top with extra sprinkles, whipped cream, maple syrup, and fresh fruit as desired.

Notes

For best results, use gel food coloring and jimmies-style sprinkles. Let the batter rest for 5 minutes before cooking for extra fluffiness. Wipe the skillet between batches to keep colors bright. Pancakes can be made gluten-free or dairy-free with simple swaps. Store leftovers with parchment between layers in the fridge for up to 3 days or freeze for up to a month.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: About 3 medium panca
Calories: 320
Sugar: 14
Sodium: 480
Fat: 10
Saturated Fat: 5
Carbohydrates: 48
Fiber: 1
Protein: 8

Keywords: rainbow pancakes, Dr. Seuss pancakes, brunch, colorful pancakes, fun breakfast, kids brunch, festive pancakes, sprinkle pancakes