These Ombre Pancakes are next level fun! Vanilla, Cinnamon, and Chocolate pancakes work together in a beautiful breakfast harmony. Don’t miss my Cinnamon Roll Pancakes if you love breakfast fun!


Vanilla Cinnamon Chocolate Ombre Pancakes

Vanilla Cinnamon Chocolate Ombre Pancakes

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
One of my favorite cakes in my book is the Ombre Cake. The main reason I love it is because it screams masculine to me, and that is not always easy with a buttercream flower petal covered cake!


Base Batter

  • 6 cups flour
  • 1/4 cup + 2 tablespoons granulated sugar
  • 3 tablespoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs slightly beaten
  • 3 1/2 cups whole milk
  • 1/2 cup vegetable oil

Vanilla Pancakes

  • 2 teaspoons vanilla

Cinnamon Pancakes

  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

Chocolate Pancakes

  • 2 tablespoons cocoa
  • 1 teaspoon vanilla
  • 1/2 cup mini chocolate chips


  • Prepare the 'base batter'.
  • In a large bowl stir together flour, sugar, baking powder and salt.
  • In another bowl use a fork to combine eggs, milk and oil.
  • Add egg mixture to flour mixture and stir until just moistened.
  • Separate mixture into three bowls.

Vanilla Pancakes

  • Add in vanilla and stir until just combined.

Cinnamon Pancakes

  • Add cinnamon and vanilla to base batter and stir until just combined.

Chocolate Pancakes

  • Add cocoa, vanilla, 1 tbsp sugar and mini chocolate chips to base batter. Stir until just combined.
  • Turn oven on to warm and line a cookie sheet with parchment to set completed pancakes on.
  • Starting with the vanilla batter, prepare pancakes using about 1/4 cup of batter per pancake. You should place batter onto a hot (about 300-325 degree) griddle. (baking spray works well if you need to grease the griddle)
  • When pancakes are done place them on parchment lined cookie sheet and into the oven to warm while completing other batters.
  • To serve place chocolate chip pancake on plate, then cinnamon, then vanilla. Top with butter and maple syrup and enjoy!

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.



Vanilla Cinnamon Chocolate Ombre Pancakes

The flavors are a bit different than my original ombre cake, and this is not covered in gobs of frosting, but in my defense it is for breakfast.  I hope you will let my inconsistencies fly!

Vanilla Cinnamon Chocolate Ombre Pancakes

This was a great opportunity to have my little kids (Audrey and Eddie) in the kitchen helping.  They did great and learned about the difference between cake batter and pancake batter.  Because apparently I make a lot of cakes and this is what they are usually helping with.

My husband and I decided that now is as good of time as any to really start our small kids on consistent chores and “life duties.”  It comes from Proverbs 22:6, “Start children off on the way they should go, and even when they are old they will not turn from it.“.  (NIV) If I want the kids to be knowledgeable and helpful in the kitchen, I really need to model those behaviors.  (Well, the helpful anyway.  I am still working on the ‘knowledgeable’ part!) So instead of my whizzing through meals just to get them done, I am going to slow down and include them in the process.  


Note: This is a large recipe and makes at least 36 good sized pancakes.

Vanilla Cinnamon Chocolate Ombre Pancakes

The kids were skeptical on eating these all together, but I insisted.  Turns out they loved it and demolished the entire recipe. My oldest, Colton, made a point of telling me that I needed to blog these and that I needed to tell everyone that he LOVED them.

While it does take a couple more minutes to prepare, it is definitely worth it!  The flavor combination is fabulous and tastes like a really decadent treat for breakfast!

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Ha, too funny how you see ombré as masculine. I see it in completely the other direction— dainty, pretty, and girly.

    But let’s go with the masculine because pancakes are definitely fit for a burly man breakfast. Love.

  2. I can’t wait for my little one to help me in the kitchen!

    The pancakes look great – I love the ombré look with food but I never thought of making it with pancakes. So creative!

  3. These look beautiful and delicious. However, I’m generally only cooking for 2, so I don’t think I’d need 36 pancakes! Would I be able to cut the base batter portions into thirds and use only 2 cups of flour and 1 egg to make 12 pancakes, with 4 for each flavor? If that works, what would you suggest I do to divide each flavoring mix?

    1. That is a great question Courtney. I think your idea would be fine! As far as the individual flavorings, I would start by cutting them in half, then taste test to your preference. Happy pancake making!

  4. You are so creative. Love everything above this pancake. The vanilla, cinnamon and chocolate. I want it all. Pinned!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.