Vanilla Cinnamon Chocolate Ombre Pancakes
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!
Servings: 4 servings
Ingredients
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
Instructions
- 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!