Go Back

Rose Water Pancakes

Delightful and floral pancakes that are gentle yet surprising, perfect for a sweet breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Floral
Calories: 200
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup milk Use room-temperature for a smoother batter.
  • ½ cup rose water Measure by taste, as floral essences vary in strength.
  • 1 egg Use room-temperature for a smoother batter.
  • 1 tbsp melted butter
  • Pink food coloring (optional) Add for a pastel hue.
Garnish and Serving
  • 1 tbsp dried rose petals For garnish.
  • to taste powdered sugar For dusting.

Method
 

Preparation
  1. In a bowl, whisk together flour, sugar, baking powder, and baking soda.
  2. Add milk, rose water, egg, and melted butter. Mix until smooth.
  3. If desired, add a drop of pink food coloring for a pastel hue.
Cooking
  1. Heat a greased pan over medium heat and pour in batter to form pancakes.
  2. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
  1. Stack pancakes and dust with powdered sugar.
  2. Garnish with dried rose petals and serve with fresh strawberries and whipped cream.

Notes

Cool pancakes completely, then stack with parchment between layers and store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (300°F) for 8–10 minutes or in a skillet over low heat until warmed through.