Magical Pancakes

Magical Pancakes

Today day I woke up and decided that I was going to make pancakes. But, not just any pancakes. COLORFUL pancakes. Couple of things to note here:

1. You can use regular food coloring or gel coloring for this. Amount used will depend on desired color. I like to make mine match whatever sprinkles I'm using, or vice versa.

2. You can absolutely make more colors. Just be prepared for more bowls and if the extra colors are going on one plate, you'll lose some servings.

3. Whipped cream out of a spray can isn't going to cut it here. Make the homemade kind I've included below for best results, and let the pancakes cool before applying to prevent it from melting.

4. You could add buttermilk in lieu of regular milk, but this recipe still turns out quite fluffy without it.

5. While I don't currently have one, I would think an electric griddle would work best for these. My pancakes and other foods still tend to stick to my nonstick pans at times. In this case, I lightly grease the pan with a little bit of cold butter before cooking each pancake.

Magical Pancakes

2-4 Servings (Depending on size of pancake)

Cook Time: 15 minutes

Prep Time: 15 minutes (And a lot of bowls!)



Whipped Cream



  • Mix eggs, milk, butter and vanilla in one bowl, and dry ingredients in another

  • Slowly whisk in salt, baking powder, baking soda, sugar and flour to egg mixture

  • Whisk until batter is nice and smooth. Not too thick, not too thin

(If using a stand mixer, which I do, I do this backwards...putting the wet ingredients in first and mixing on lowest setting, then adding dry ingredients slowly. Mix until batter is nice and smooth, without a lot of clumping. Make sure all ingredients have been mixed thoroughly)

  • Separate batter into four different bowls (or more, if doing more colors)

  • Add food coloring to each bowl, amount as to achieve desired color. Stir thoroughly

  • Use a nonstick pan on low heat (my burner is set between 1-2...that low, but oven temps may vary)

  • Spoon about 4-5 tablespoons worth of one colored batter onto the pan, using the back of the spoon to help form it into a circle/pancake shape

  • For best results asthetically, allow one side to cook much longer than the other, until bubbles begin to form, then finish cooking lightly on the other side. (Place the browner, more well cooked side down on the plate and the more colorful side up when serving)

  • Repeat with each colored batter, making sure to wipe nonstick pan and re-prepping before cooking each pancake

  • Allow pancakes to cool some before putting on whipped cream

  • Decorate as desired with whipped cream and sprinkles

Whipped Cream

  • Freeze stand mixer or mixer bowl for about 15 minutes prior to making for best results

  • Mix all ingredients together until cream forms stiff peaks

( If you do not have an icing bag, cut a small tip of a gallon sized plastic bag and place decorating tip through hole until secure)