Colorful Pancakes
These vibrant pancakes are tender and fluffy, featuring a colorful mix of add-ins like blueberries, grated apple, and spinach, making them perfect for brunch or quick breakfasts.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour Can substitute with 1:1 gluten-free blend
- 2 tbsp sugar Brown or white; honey or maple syrup can replace some sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
Wet Ingredients
- 1 cup buttermilk or plain yogurt thinned with 2–3 tbsp milk Regular milk + 1 tbsp lemon juice works too
- 1 large egg
- 2 tbsp melted butter or neutral oil
- 1 tsp alcohol-free vanilla extract Optional
Mix-ins
- 3/4 cup fresh blueberries
- 1/2 cup grated apple
- chopped spinach (squeezed dry)
- thinly sliced strawberries
Optional Toppings
- yogurt
- maple syrup
- lemon zest To cut through sweetness
- toasted nuts
- herb oil
Instructions
Preparation
- Preheat your griddle or a heavy skillet over medium heat.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until even.
- In another bowl, whisk the buttermilk (or thinned yogurt), egg, melted butter, and vanilla.
- Pour wet into dry and fold gently with a spatula. Stop when streaks of flour almost disappear.
- Fold in your chosen color add-ins carefully.
Cooking
- Lightly oil the pan for cooking.
- Spoon 1/4-cup portions onto the griddle.
- Wait until the edges set and bubbles appear across the top — about 2–3 minutes.
- Flip and cook 45–90 seconds more until golden and cooked through.
Serving
- Serve hot with preferred toppings.
Notes
For dairy-free, use almond milk + 1 tbsp apple cider vinegar. Store cooled pancakes in an airtight container for up to 3 days. Keep finished pancakes warm in a low oven.