Perfectly fluffy, lightly sweetened, and tinged with a beautiful rosy hue, these pink pancakes are sure to captivate the hearts and appetites of anyone lucky enough to be served during your next Galentine’s brunch. The vibrant color comes from freeze-dried pitaya powder, or dragon fruit, which not only adds a fun splash of pink but also infuses these pancakes with a subtle tropical twist. Imagine flipping these beauties on a lazy Sunday morning, the warm scent of vanilla wafting through the kitchen, setting the stage for a delightful brunch filled with laughter and friendship.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Romantic Brunch Ideas Pink Pancakes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Romantic Brunch Ideas Pink Pancakes

When I first stumbled upon the idea of pink pancakes, I instantly fell in love. It was during a casual brunch with friends when one of them surprised us with colorful pancakes. Since then, they’ve become a staple in my brunch repertoire, especially when celebrating with my Galentine’s crew. The charm of these pink pancakes lies not only in their appearance but also in their incredible flavor and fluffy texture. They demand to be shared, providing a perfect opportunity to gather around the table and enjoy meaningful conversations over delicious food.

Why You’ll Love This Recipe

Simple & Quick: Ready in about 50 minutes, these pancakes come together effortlessly, making brunch a breeze.
Irresistible Flavor: Think fluffy goodness, with a delightful hint of tropical sweetness from the pitaya powder.
Eye-Catching Appeal: These pancakes are not just breakfast; they’re a show-stopper that brings vibrant color to your table.
Flexible Serving: Perfect for brunch parties, cozy breakfasts, or even a charming snack any time of the day.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with simple substitutions.

Ingredients You’ll Need

1.5 cups all-purpose flour: This forms the base of the pancakes, providing the necessary structure and fluffiness.
0.5 cup oat flour: This adds a unique flavor and texture, making your pancakes even more delightful.
2 tsp baking powder: Helps the pancakes rise and become airy.
1 tsp baking soda: Works with the buttermilk to create fluffiness.
2 tbsp freeze-dried pitaya powder: The star ingredient that gives these pancakes their lovely pink color and a hint of sweetness.
0.5 tsp sea salt: Enhances the flavors of all the ingredients.
1.5 cups low-fat buttermilk: Adds moisture and a subtle tang that balances the sweetness.
1 large egg: Binds the ingredients together for a perfect texture.
3 tbsp melted coconut oil: Contributes to a lovely richness and keeps the pancakes moist.
1 tsp pure vanilla bean paste: For a fragrant touch that elevates the flavor profile.
1 cup Greek yogurt: Topped on pancakes, it provides a creamy contrast to their fluffy texture.
1 cup fresh raspberries: For adding a burst of freshness and tartness on top.
1 tbsp edible rose petals: They add a beautiful and fragrant touch, truly making the pancakes special.
4 tbsp Grade A maple syrup: The perfect finishing touch that completes your brunch experience.

How to Make Romantic Brunch Ideas Pink Pancakes

Whisk Dry Ingredients: In a large bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup oat flour, 2 tsp baking powder, 1 tsp baking soda, 0.5 tsp sea salt, and 2 tbsp freeze-dried pitaya powder. Ensure there are no clumps of the pink powder, as these won’t dissolve well when mixed with the wet ingredients.

Combine Wet Ingredients: In a medium bowl, beat 1 large egg slightly, and then stir in 1.5 cups low-fat buttermilk, 3 tbsp melted coconut oil, and 1 tsp pure vanilla bean paste. For best results, the egg should be at room temperature; this prevents the coconut oil from hardening into beads when mixed.

Fold Together: Pour the wet ingredients into the dry ones, gently folding them together using your spatula until just combined. Stop when you see no dry flour; it’s perfectly fine to have a few lumps, as they contribute to the fluffiness of the pancakes.

Heat Skillet: Warm your skillet over medium-low heat. Lightly grease it with a tiny bit of coconut oil, ensuring a non-stick surface for the pancakes.

Cook Pancakes: Scoop 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2-3 minutes, observing for bubbles to form on the surface and edges looking matte. Flip the pancakes carefully and cook for another 1-2 minutes, until golden and puffed.

Serve with Toppings: While the pancakes are still warm, dollop each stack with a generous spoonful of Greek yogurt. Scatter 1 cup of fresh raspberries and 1 tbsp of edible rose petals over the top for that extra flair.

Finish with Maple Syrup: Just before serving, drizzle 4 tbsp of Grade A maple syrup over the warm stacks. Let the syrup soak in a bit before enjoying that perfect sweet bite.

Storing & Reheating

These pink pancakes can be stored at room temperature for up to 1 day in an airtight container. If you want to prolong their freshness, refrigerate them for up to 3 days. Just make sure to keep them in a sealed container to prevent them from drying out. You can also freeze them, layering the pancakes with parchment paper in an airtight container, where they’ll last up to 3 months. When it’s time to enjoy those frozen delights, simply reheat them in a toaster or microwave until warmed through, remembering that their texture may be a bit different than fresh, but they’ll still taste delicious!

Chef’s Helpful Tips

To avoid dense pancakes, resist over-mixing the batter; a few lumps are okay.
Ensure your buttermilk and egg are at room temperature for better mixing and fluffiness.
Don’t skip pre-heating your skillet; a well-heated skillet ensures the perfect golden-brown pancakes.
If using fresh pitaya, it would be best to puree it before mixing; however, freeze-dried powder is a much easier option.
Experiment with toppings! Greek yogurt pairs well with many fruits, nuts, or even a sprinkle of granola for added texture.

These pink pancakes are not just a treat; they invite a sense of celebration and togetherness. From their gorgeous color to their delightful flavor, they’re perfect for creating cherished memories with friends over brunch. Feel free to experiment with the recipe, perhaps introducing different fruits or flavors according to your preference. Enjoy every bite, savor the sweetness, and cherish those moments spent around the table.

Recipe FAQs

Can I make these pancakes gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1, similar to the all-purpose flour, for delightful gluten-free pink pancakes.

Can I use a different type of milk instead of buttermilk?

Yes! If you don’t have buttermilk on hand, you can create a quick substitute using 1.5 cups of milk mixed with 1.5 tablespoons of vinegar or lemon juice. Let it sit for 5 minutes before using it in the recipe.

How can I make these pancakes vegan?

To make vegan pink pancakes, simply substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) and swap the buttermilk with plant-based milk plus acid as described above. You can also use vegan yogurt for topping!

How do I know when the pancakes are ready to flip?

Look for bubbles forming on the surface of the pancake and the edges appearing set and matte. Once you see these signs, it’s a great indication that they are ready to be flipped!

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Romantic Brunch Ideas Pink Pancakes

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Author: Peter
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Pan-Fry
Cuisine: American

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Description

Treat yourself and your loved ones to these Romantic Brunch Ideas Pink Pancakes. They boast an irresistible combination of fluffiness and flavor, with vibrant pink hues from pitaya powder. Perfectly paired with Greek yogurt, juicy raspberries, and maple syrup, this dish is sure to brighten any brunch table with ease.

Ingredients

Scale

1.5 cups all purpose flour (190g)
0.5 cup oat flour (60g)
2 tsp baking powder
1 tsp baking soda
2 tbsp freeze dried pitaya powder
0.5 tsp sea salt
1.5 cups low-fat buttermilk (355ml)
1 large egg, room temperature
3 tbsp melted coconut oil (45ml)
1 tsp pure vanilla bean paste
1 cup greek yogurt (245g)
1 cup fresh raspberries
1 tbsp edible rose petals
4 tbsp grade a maple syrup

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Instructions

In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, sea salt, and pitaya powder until well combined and free of clumps.
In a medium bowl, lightly beat the egg, then add buttermilk, melted coconut oil, and vanilla bean paste, mixing until smooth.
Combine the wet ingredients into the dry ones, gently folding until just mixed, ensuring some lumps remain for fluffiness.
Heat a skillet over medium-low and lightly grease it with coconut oil. Pour 1/4 cup of batter per pancake onto the skillet.
Cook each pancake for 2-3 minutes until bubbles appear and edges look set; flip and cook for another 1-2 minutes.
Top each warm pancake stack with Greek yogurt, fresh raspberries, and edible rose petals.
Finish with a drizzle of Grade A maple syrup just before serving, allowing it to soak in for ideal taste.

Notes

Make sure the egg is at room temperature to prevent the coconut oil from solidifying.
For extra fluffiness, avoid over-mixing the batter; it’s okay if there are a few lumps.
Feel free to substitute other berries for raspberries if desired.