This RAINBOW PANCAKE SPAGHETTI is the ULTIMATE breakfast upgrade!

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 2 tablespoons Granulated Sugar
• 2 teaspoons Baking Powder
• 0.25 teaspoon Salt
• 1.25 cups Milk (whole or 2% works best)
• 2 large Eggs (room temperature)
• 3 tablespoons Unsalted Butter (melted and cooled slightly)
• 6 drops each Food Coloring (choose six colors of your liking (e.g., red, orange, yellow, green, blue, purple))
• 2 tablespoons Powdered Sugar (for dusting finished pancakes)

Instructions

1. Prepare the Base Batter

   In a mixing bowl whisk together the flour, sugar, baking powder, and salt. In a separate bowl combine milk, eggs, and melted butter; whisk until smooth. Pour the wet mixture into the dry ingredients and stir just until combined; a few lumps are okay.

   Time: PT8M

2. Divide and Color the Batter

   Divide the batter evenly into six small bowls (about 1/3 cup each). Add a few drops of a different food coloring to each bowl and stir gently until the color is uniform.

   Time: PT5M

3. Transfer to Squeeze Bottles

   Pour each colored batter into a squeeze bottle. If you don’t have bottles, fill a zip‑top bag, snip a tiny corner, and use it like a piping bag.

   Time: PT4M

4. Heat the Skillet

   Place a non‑stick skillet over medium heat and add a thin layer (about 1 tsp) of butter or oil. Allow the pan to heat until a few drops of water sizzle and evaporate.

   Time: PT3M

   Temperature: Medium heat

5. Create the Colorful Design

   Using the squeeze bottles, draw straight or wavy lines onto the hot surface, starting from one side and moving quickly. Aim for thicker lines for a bold look; you can overlap colors for a marbled effect. Cook for about 30‑45 seconds until the edges set and the bottom is lightly golden.

   Time: PT6M

   Temperature: Medium heat

6. Flip and Finish

   Gently slide a spatula under the pancake and flip. Cook the other side for another 30‑45 seconds until set.

   Time: PT2M

   Temperature: Medium heat

7. Serve

   Transfer the finished pancake to a plate, dust with powdered sugar, and repeat with remaining batter. Serve warm with maple syrup or your favorite topping.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

28 g

Fat

8 g

Fiber

1 g