Go Back

Rose Water Pancakes

Delightfully fragrant pancakes infused with rose water, perfect for a whimsical breakfast experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: International, Persian
Calories: 230
Ingredients Method Notes

Ingredients
  

Pancake Base
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup milk Can use non-dairy milk alternatives.
  • 1/2 cup rose water Use high-quality for best flavor.
  • 1 large egg
  • 1 tbsp melted butter
  • Pink food coloring (optional) Add for a pastel look.
Garnishes
  • 1 tbsp dried rose petals For garnish.
  • Powdered sugar For dusting.

Method
 

Preparation
  1. In a large mixing bowl, whisk together flour, sugar, baking powder, and baking soda.
  2. Add milk, rose water, egg, and melted butter. Mix until smooth. Optionally, add pink food coloring.
Cooking
  1. Heat a greased pan over medium heat.
  2. Pour batter into the pan to form pancakes. Cook until bubbles form, then flip and cook until golden brown.
Serving
  1. Stack pancakes high, dust with powdered sugar, and sprinkle with dried rose petals.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the toaster or microwave.