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Melany

Rose Water Pancakes: A Delightful Floral Treat Awaits!

Rose Water Pancakes are a delightful floral treat that combines the flavors of rose water with fluffy pancakes, perfect for breakfast or brunch.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon rose water
  • 1/2 teaspoon vanilla extract
  • Butter or oil for cooking

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In another bowl, mix the buttermilk, egg, melted butter, rose water, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
  5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  6. Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
  7. Repeat with the remaining batter, greasing the skillet as needed.
  8. Serve warm with your choice of toppings, such as honey, maple syrup, or fresh fruit.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 40mgSodium: 300mgFiber: 1gSugar: 5g

Notes

  • For a floral twist, add a handful of chopped pistachios or almonds to the batter before cooking.
  • Substitute the buttermilk with almond milk or coconut milk for a dairy-free version.

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