Introduction

These Rose Water Pancakes offer a delicate floral twist on a classic breakfast favorite. Light and fluffy with a subtle rose aroma, they make a charming start to any morning or a special brunch treat.

A stack of four fluffy pink pancakes with golden-brown spots sits on a white plate with a floral pattern. The pancakes have a soft, airy texture with small holes visible on the sides. On top of the stack is a dollop of white whipped cream, sprinkled with light powdered sugar and decorated with bright pink and yellow rose petals. Around the plate, there are sliced red strawberries and extra rose petals, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
½ cup milk
½ cup rose water
1 egg
1 tbsp melted butter
Pink food coloring (optional)
1 tbsp dried rose petals (for garnish)
Powdered sugar (for dusting)

Instructions

Step 1: In a bowl, whisk together the flour, sugar, baking powder, and baking soda until well combined.
Step 2: Add the milk, rose water, egg, and melted butter to the dry ingredients. Mix until the batter is smooth and lump-free.
Step 3: If desired, add a drop of pink food coloring to the batter for a soft pastel hue and stir gently to combine.
Step 4: Heat a greased pan or griddle over medium heat. Pour batter onto the pan to form pancakes of your preferred size.
Step 5: Cook until bubbles form on the surface, then carefully flip and cook until the other side is golden brown and the pancakes are cooked through.
Step 6: Stack the pancakes on a plate, dust with powdered sugar, and garnish with dried rose petals for a delicate, fragrant finish.
Step 7: Serve warm, optionally with fresh strawberries and whipped cream for added indulgence.

Tips & Variations

For a richer flavor, substitute half the milk with buttermilk or yogurt.
If rose water is not available, orange blossom water can be a floral alternative.
Add a teaspoon of vanilla extract to enhance the aroma without overpowering the rose flavor.
Dried edible rose petals not only add elegance but also a subtle texture contrast.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave before serving to keep them soft and flavorful.

How to Serve

A stack of five pink pancakes sits centered on a white plate with a colorful, floral design around its rim. Each pancake layer is thick, fluffy, and evenly cooked, with small blueberries peeking through the stack. On top of the pancakes, there is a dollop of white whipped cream, sprinkled lightly with powdered sugar, and decorated with a few bright purple and yellow edible flowers. Around the plate, several sliced strawberries add a fresh red accent. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rose petals instead of dried ones?

Yes, fresh edible rose petals can be used as a garnish, but make sure they are clean and pesticide-free. They provide a brighter flavor and a delicate look.

What if I don’t have rose water?

If rose water is unavailable, you can substitute with orange blossom water or reduce the liquid slightly and add a few drops of vanilla extract for a different but pleasant flavor.

Rose Water Pancakes Recipe

Print Recipe

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4.9 from 50 reviews

Delight in the delicate floral flavor of Rose Water Pancakes, a charming twist on classic pancakes. Infused with fragrant rose water and optionally tinted with a soft pink hue, these fluffy pancakes make a beautiful and tasty breakfast or brunch treat. Garnished with dried rose petals and dusted with powdered sugar, they are both elegant and comforting.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda

Wet Ingredients

½ cup milk
½ cup rose water
1 egg
1 tbsp melted butter

Optional Additions & Garnish

Pink food coloring (optional, 1 drop)
1 tbsp dried rose petals (for garnish)
Powdered sugar (for dusting)
Fresh strawberries (for serving)
Whipped cream (for serving)

Instructions

Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, sugar, baking powder, and baking soda until well combined to ensure even distribution of leavening agents.
Add Wet Ingredients: To the dry mixture, add milk, rose water, the egg, and melted butter. Stir gently until the batter is smooth with no lumps, being careful not to overmix for tender pancakes.
Add Coloring (Optional): If you desire a light pink pastel hue, add a single drop of pink food coloring and mix gently to blend the color evenly.
Heat Pan: Preheat a greased skillet or non-stick pan over medium heat to ensure even cooking and prevent sticking.
Cook Pancakes: Pour the batter onto the hot pan in small rounds. Cook until bubbles appear on the surface and the edges start to look set, then carefully flip and cook the other side until golden brown and cooked through, about 1-2 minutes per side.
Stack and Garnish: Stack the cooked pancakes on a plate. Dust the top generously with powdered sugar and sprinkle with dried rose petals for a fragrant and visually appealing finish.
Serve: Serve warm with fresh strawberries and whipped cream for a delightful contrast of flavors and textures.

Notes

Rose water adds a subtle floral aroma; use food-grade rose water suitable for culinary use.
Adjust milk quantity slightly if batter feels too thick or thin to achieve desired pancake consistency.
Use a non-stick pan or griddle for best results to avoid sticking during cooking.
Fresh toppings such as strawberries and whipped cream complement the rose flavor beautifully.
Pancakes are best served immediately to enjoy their fluffiness and delicate textures.

Keywords: rose water pancakes, floral pancakes, breakfast pancakes, rose petal garnish, pink pancakes