Best 2 Rainbow Pancakes Recipes

Indulge in a delightful culinary adventure with our vibrant Rainbow Pancakes! These fluffy and colorful pancakes are not only a feast for the eyes but also a tantalizing treat for your taste buds. With just a few simple ingredients, you can create a magical rainbow platter that will brighten up your mornings or be the star of your next breakfast party. From classic buttermilk pancakes to gluten-free, vegan, and protein-packed options, this collection of recipes caters to every dietary preference. Get ready to embark on a rainbow-filled journey of flavors and colors with our Rainbow Pancakes extravaganza!

Here are our top 2 tried and tested recipes!

RAINBOW POTATO PANCAKES WITH HARISSA AND EGGS

Rainbow Potato Pancakes with Harissa and Eggs image

To make these colorful cakes, use small purple Peruvian fingerlings or purple sweet potatoes. Their vivid hue comes from anthocyanin, an antioxidant-rich pigment that protects against chronic diseases.

Provided by Juliana Hale

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup vegetable oil for frying, or more as needed
1 pound russet potatoes, peeled and shredded
6 tablespoons shredded yellow onion
1 pound purple potatoes, peeled and shredded
8 eggs, divided
½ cup potato starch
2 tablespoons potato starch
2 teaspoons kosher salt
¼ teaspoon ground black pepper
1 teaspoon balsamic vinegar
2 teaspoons white vinegar
½ cup microgreens
¼ cup sour cream
¼ cup harissa

Steps:

Preheat oil in a 10-inch skillet to 350 degrees F (175 degrees C). Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
Put shredded russet potatoes and 3 tablespoons onion on a clean kitchen towel; squeeze out as much moisture as possible, then transfer to a bowl. Put shredded purple potatoes and remaining 3 tablespoons onion in the same towel; squeeze out as much moisture as possible, then transfer to a separate bowl.
Whisk 4 eggs, 1/2 cup plus 2 tablespoons potato starch, salt, and pepper in a large bowl until smooth. Transfer 1/2 of the egg mixture to another large bowl; stir in balsamic vinegar and fold in purple potato mixture. Fold russet potato mixture into remaining egg mixture.
Drop four 3-tablespoon portions of batter at a time into the hot oil and flatten with a spatula. Fry, turning once, until golden brown, about 8 minutes. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining potato mixture.
Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in white vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.
Remove the eggs from the water with a slotted spoon and dab on a kitchen towel to remove excess water. Top pancakes with poached eggs and microgreens. Serve with sour cream and harissa.

Nutrition Facts : Calories 485.4 calories, Carbohydrate 61.8 g, Cholesterol 378.3 mg, Fat 19.2 g, Fiber 4.6 g, Protein 18.4 g, SaturatedFat 5.7 g, Sodium 1197.6 mg, Sugar 3.3 g

RAINBOW PANCAKES

Rainbow Pancakes image

Make and share this Rainbow Pancakes recipe from Food.com.

Provided by Food.com

Categories Breakfast

Time 40m

Yield 2 6-7 pancakes

Number Of Ingredients 12

Ingredients

2 eggs
2 tablespoons oil
6 tablespoons sugar
1 cup milk
1/2 teaspoon vanilla extract
2 cups cake flour
3 teaspoons baking powder
food coloring, of your choice
1 (15 ounce) can icing
1 tablespoon milk
1 tablespoon water
candy sprinkles

Steps:

TO MAKE PANCAKES.
Sift cake flour, salt, and baking powder.
Mix egg, sugar, milk, oil and vanilla extract in a bowl.
Add in sifted flour mixture.
Divide the batter and add food coloring in each, and mix thoroughly.
Lightly oil a non-stick frying pan and set to medium heat.
Scoop or pour in the batter, and cook both sides.
TO MAKE ICING.
Mix store-bought, ready-made icing with milk and water until smooth.
Stack the colored pancakes.
Pour over the icing.
Top with sprinkles.

Nutrition Facts : Calories 923.5, Fat 24.3, SaturatedFat 6.5, Cholesterol 204.2, Sodium 682.6, Carbohydrate 152.9, Fiber 2.3, Sugar 38.5, Protein 21.8

Tips:

Use food coloring gel: Gel food coloring is more concentrated than liquid food coloring, so you'll need less of it to achieve the desired color.
Add food coloring to the pancake batter: This will give you a more even color distribution throughout the pancakes.
Pour the pancake batter in a spiral motion: This will help create a swirled effect in the pancakes.
Cook the pancakes on low heat: This will help prevent them from burning and will give you more time to cook them evenly.
Flip the pancakes once bubbles start to form on the surface: This will help prevent them from sticking to the pan.

Conclusion:

Rainbow pancakes are a fun and festive way to enjoy breakfast, brunch, or even dessert. By following these tips, you can easily make your own rainbow pancakes at home. So next time you're looking for a fun and creative way to start your day, give rainbow pancakes a try!