In a large bowl, whisk together master mix, milk eggs and vanilla until combined. Divide batter among 6 small mixing bowls.
Stir in food dye to each bowl, starting with a couple drops until a vibrant color is achieved. Repeat until you have red, orange, yellow, green, blue and purple.
Heat a nonstick frying pan or griddle over medium-low heat. The pan is ready when a sprinkle of water lightly sizzles on the pan.
Pour 2 tablespoons of batter per pancake. Cook for about 45-60 seconds or until the bubbles begin to pop. Flip and cook for an additional 45-60 seconds. Remove from pan and repeat until all the colors have been used.
Pancakes can be kept warm in a 200°F oven until ready to serve.
Stack the pancakes in the color order of a rainbow and serve with whipped cream clouds.
Notes
*If using store-bought pancake mix, omit the eggs and milk and follow the directions on the box for preparing 2 dry cups of mix.