pancakes with whipped creamNothing like some good ol’ whole wheat buttermilk pancakes to start the day and my daughter loved ’em!

ingredientsWe’ll start with the players:

Dry ingredients:

Wet ingredients:

wheat-pancakes-dry-ingredients-mixedLet’s mix the wheat flour, sugar, baking powder, baking soda, and salt together.



And now mix the buttermilk, egg, and melted butter. Tip: try to have these ingredients about room temperature before mixing, otherwise the butter will start to solidify against the cold milk/egg. Don’t ask me how I  know.

wheat pancake wet and dry mixedOk time to mix both the dry and wet (minus food coloring) ingredients together. But not too much! A little lumpy is good.

Divide batter into small bowlsDivide the batter into six small bowls.

Add food coloringAdd a drop of food gel to each bowl (red, orange, yellow, green, blue, purple). A little goes a long way!

batter mixed with food coloringGently mixed…so pretty

Melt butter

Ok, slap some butter onto a non-stick pan on low-medium heat. You don’t want the butter to burn! Once it starts to sizzle a bit, it’s time to drop the batter in. Tip: spread the top of the batter lightly with the back of a spoon so that it spreads out. This will help ensure more surface area for when you have to cut.

add batter to pan

When you start to see bubbles appear on the surface of the pancake, use a spatula to flip it. Once you get the first pancake in, the process goes by pretty fast. Re-butter the pan as necessary until all the pancakes are done.

Cake icer tip

At this point, you have two options. You can just stop here, ignore that picture of the cake tip and eat the pancakes as they are…OR, since this is the mini version, follow along.

Disclaimer: Just be aware that making the mini version will inadvertently lead to “scraps”… that you’ll have to make into a delicious pile of deliciousness and eat it with some maple syrup. So sad, right?

OK! So I used one of those gigantic cake tips that you typically use to ice cakes. Use whatever cutter you prefer, these just fit pretty well for the pancakes.Cutting pancakeNext up: This picture of a deranged green eagle… err I mean of me cutting the the pancake-just push straight down for each cut and try to use up as much pancake as you can. I actually started cutting each finished pancake while there was another one in the pan (hello multi-tasking!) so have a couple of plates out, one for the cut pieces, another for “scraps”.

stack them up rainbow styleStack them up ROY G. BIV style. You know, kind of like…a rainbow! Six pancakes made 18 mini pancakes. Perfect for little hands.

pancakes with whipped cream

And voila, add a little honey/syrup/whipped cream/nothing, and you have a cute breakfast for your little one. This would be perfect as a birthday breakfast surprise.

I didn’t take any pictures of the scraps because they were in my belly (and my daughter’s) before we even sat down, so there’s that.

Who would you make this recipe for? Let me know in the comments below

Mini Rainbow Pancakes
Prep time
Cook time
Total time
Mini whole wheat buttermilk pancakes rainbow style.
Recipe type: Breakfast
Cuisine: American
Serves: 6 servings
  • 1 cup whole wheat pastry flour
  • 1 tbsp sugar
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup buttermilk room temperature
  • 2 tbsp butter melted
  • 6 drops food gel red, orange, yellow, green, blue, purple
  1. Combine whole wheat pastry flour, sugar, baking powder, baking soda and salt into a large mixing bowl.
  2. Combine buttermilk, egg and melted butter.
  3. Add dry and wet ingredients together. Gently stir, leaving the batter slightly lumpy.
  4. Divide batter into 6 small bowls. Add a drop of food coloring (gel or liquid) to each bowl: red, orange, yellow, green, blue, purple. Stir gently to combine.
  5. With a non-stick pan on low-medium, place some butter into the pan until it starts to sizzle.
  6. Add first bowl of pancake batter and spread gently with back of spoon to spread out. Once you see bubbles forming on the surface, flip over. Repeat for the remaining bowls of batter.
  7. Using a cutter, cut into each pancake. Try to use up as much pancake as you can. Make sure there's the same amount of cut-outs per pancake. Stack accordingly. Add toppings of your choice.