Rainbow Pancakes


This recipe combines two of my favourite things – sugar and Instagrammable food!

But seriously, if ever there was a recipe made for the gram, this is it. Originally we tried these amazing RAINBOW CAKES on Shrove Tuesday, but this colourful recipe can be brought out for brunch or as a dessert option all year round. They’re impressive and taste even better than they look.


  • 200g/7oz self raising flour
  • 1 teaspoon baking powder
  • 1 tablespoon golden caster sugar
  • 1 teaspoon vanilla extract
  • 200ml milk
  • 3 eggs
  • 25g/1oz butter, melted, plus extra for frying
  • Red, yellow, green and blue gel food colouring
  • Punnet of blueberries/strawberries
  • Ice cream or Whipped cream
  • Maple syrup



  1. Put all the pancake ingredients, except the dye, in a bowl and mix well with a whisk until smooth.
  2. Divide the batter into 5 small bowls
  3. Add the food dye to four of the bowls (separate by colour) colour, leaving one plain.
  4. Melt a small knob of butter in a large non-stick frying pan over a medium-low heat. Once it starts to bubble, put small spoonfuls of the pancake batter into the pan and shape into 4-5cm circles with the back of your spoon. If you do this, you should have enough to make 4 pancakes from each coloured batter.
  5. Keep a close watch on the pancakes to make sure they don’t get too brown. I’d say cook each one for a max of 2 mins, then flip over so they’re nice and golden brown.
  6. Stack the pancakes Serve with fresh fruit, ice cream and a drizzle of maple syrup if you have a sweet tooth.


*Instagram. It’s what the cool kids call it. Or at least I think they do.





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