Vegan Rainbow Pancakes Recipe

These vegan rainbow pancakes are easy to whip up and make a fun weekend breakfast! Top them with maple syrup and vegan butter, or add some vegan whipped cream and sprinkles.

I'm sharing the recipe for Pride month, but they are wonderful any time of year. While not an everyday recipe, rainbow pancakes are great if you really want to impress weekend brunch guests, or make a fun breakfast for kids.

Coloring the pancake batter of course makes more cleanup, but if you do the dishes as your pancakes are cooking, it's not too much more work than regular pancakes.

🥞 Key Ingredients

• All-purpose flour (while I usually like to mix some whole wheat flour into pancakes, I like these best with plain ol' white flour)
• Baking powder
• Cornmeal
• Sugar
• Vegan butter (for the batter and serving)
• Food coloring (I like Wilton gel food coloring)

💭 Tips

The recipe is loosely based off of my basic pancake recipe, but made in a larger batch.

I just made a basic whipped aquafaba for the marshmallow fluff/whipped cream. Here is how you can make whipped aquafaba meringue. You could also try this recipe for marshmallow fluff from fellow "seitan" blog, Seitan is My Motor.

Buy a rainbow pancake art print!

🌈 Art prints

I made a version of these pancakes for a series of food photos I have for sale in my online shop, where I sell cookbooks, greeting cards, and art prints.

If you'd like to hang a rainbow pancake print in your kitchen, you can buy a 5x7 or 8x10 version here.

🎥 Video

Watch the video to see the step-by-step instructions (and cameos from Gnocchi the bunny).

📖 Recipe

Vegan Rainbow Pancakes

Yield: 12 pancakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These vegan rainbow pancakes are easy to whip up and make a fun weekend breakfast! Top them with maple syrup and vegan butter, or add some vegan whipped cream and sprinkles.

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Ingredients

• 4 cups flour
• 2 tablespoons baking powder
• 2 tablespoons cornmeal
• ¼ cup sugar
• ¾ teaspoon salt
• 3 ½-4 cups non-dairy milk
• 2 teaspoons vanilla extract
• 2 tablespoons vegan butter, melted
• Food coloring
• Vegan whipped cream or marshmallow fluff
• Vegan rainbow sprinkles
• Maple syrup

Instructions

1. Combine all dry ingredients, then stir with a whisk.
2. Make a well in the middle and add non-dairy milk, vanilla, and vegan butter. Stir until almost combined. Add more milk if the batter is too thick.
3. Divide your pancake batter into 6 small bowls and make red, orange, yellow, green, blue, and purple batter with the food coloring.
4. Preheat your skillet or cast iron pan at medium heat, then rub some margarine on one of the pans and melt the rest in the other. Pour melted margarine into the pancake batter and stir until combined.
5. Drop by large spoonfuls or pour batter onto the pan and flip when bubbles start to form. Repeat until all the batter is gone.
6. Serve with whipped cream or marshmallow fluff, rainbow sprinkles, and maple syrup.

Notes

• If you'd prefer to use fewer bowls and have less cleanup, you could divide the pancake batter into 3 bowls and make red, yellow, and blue. Then, cook pancakes with half of each bowl of batter, and mix orange, green, and purple with the remaining half-filled bowls of batter. I made a bowl for each of the 6 colors for the purposes of showing everything clearly in the video, but that is an easier way to do it.

Recommended Products

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• 
  Wilton Icing Colors, 8-Count Icing Colors

Nutrition Information:

Yield: 12 Serving Size: 1 pancake
Amount Per Serving: Calories: 200Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 527mgCarbohydrates: 53gFiber: 1gSugar: 5gProtein: 14g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

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This recipe was originally published in 2017 and has been updated with additional text. The recipe has not changed.