Nothing says “I care” quite like a beautifully crafted brunch, especially when it comes with a dash of creativity and a splash of color. These Pink Pancakes are perfect for your Galentine’s brunch or a delightful Valentine’s Day celebration! With their fluffy texture and a hint of sweet tang from the yogurt, they’re not just pleasing to the eye, but absolutely delicious too. The vibrant pink hue adds a fun element that’s sure to impress your friends or that special someone at the breakfast table.

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

This recipe strikes a harmonious balance between indulgent and wholesome. You’re looking at pancakes that are not only easy to whip up but also packed with flavor. The addition of freeze-dried pitaya powder provides that stunning pink shade while also contributing a mild tropical flavor. Perfect for those moments when you want to treat yourself or someone you love. I can’t wait for you to experience this bright and cheerful dish at your next brunch gathering!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep and 35 minutes of cooking—this brunch is ready in no time!
Irresistible Flavor: Enjoy the light fluffiness and delightful taste enhanced by Greek yogurt and fresh raspberries.
Eye-Catching Appeal: Those gorgeous pink pancakes are sure to be a showstopper!
Flexible Serving: Ideal for brunches, breakfast in bed, or even an afternoon snack.
Diet-Friendly Options: This recipe is a fluffy delight that can be adjusted for gluten-free or dairy-free diets.

Ingredients You’ll Need

1.5 cups all-purpose flour: The base of the pancakes, giving them structure and fluffiness. If you’re looking to make them gluten-free, you can substitute with a 1:1 gluten-free flour blend.
0.5 cup oat flour: Adds a subtle nuttiness and enhances texture. You can easily make this at home by blending rolled oats in a food processor.
2 tsp baking powder: This leavening agent helps the pancakes rise, resulting in that fluffy texture.
1 tsp baking soda: Works with the buttermilk to create a light and airy pancake.
2 tbsp freeze-dried pitaya powder: The star ingredient that gives these pancakes their beautiful pink color and a unique flavor. If you can’t find it, you may substitute with strawberry or raspberry powder for a different hue.
0.5 tsp sea salt: Enhances the overall flavor of your pancakes.
1.5 cups low-fat buttermilk: Adds richness and that slight tang that pairs well with sweet toppings. Sour cream or yogurt can substitute if you’re in a pinch!
1 large egg, room temperature: Binds the ingredients together and provides moisture. Remember, using room temperature eggs helps with even mixing.
3 tbsp melted coconut oil: Keeps the pancakes moist and adds a hint of coconut flavor. However, melted butter could also work well in this recipe.
1 tsp pure vanilla bean paste: Infuses a warm, sweet flavor; vanilla extract can be a substitute if needed.
1 cup Greek yogurt: Use this as a luxurious topping that adds creaminess and tanginess to balance the sweetness of the pancakes.
1 cup fresh raspberries: The perfect fresh fruit to pop on top, bringing sweetness and a burst of color.
1 tbsp edible rose petals: These add an elegant touch and a subtle floral note—don’t skip them if you can find them!
4 tbsp Grade A maple syrup: A classic sweetener that complements the pancakes beautifully; feel free to drizzle generously!

How to Make Romantic Brunch Ideas Pink Pancakes

Combine 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. Make sure there are no clumps of pink powder so that every bite of pancake is as vibrant as possible.

Mix Wet Ingredients: In a separate medium bowl, beat 1 large egg until slightly frothy. Stir in 1.5 cups of low-fat buttermilk, 3 tbsp melted coconut oil, and 1 tsp pure vanilla bean paste. It’s key to have your egg at room temperature to prevent the coconut oil from forming small clumps.

Combine Wet and Dry: Pour the wet ingredients into the flour mixture. With your spatula, gently fold them together until you see no more dry flour—this should take just a few turns! Remember, it’s okay if there are a few lumps; they help create that oh-so-fluffy texture we’re aiming for.

Heat the Skillet: Place your skillet over medium-low heat. Lightly grease it with a tiny bit of coconut oil to prevent sticking. This helps to achieve a golden crust on every pancake.

Cook the Pancakes: Scoop 1/4 cup of batter for each pancake onto the hot skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges appear set and matte. Flip the pancakes carefully and cook for another 1-2 minutes until they are a delightful golden brown.

Plate Up with Style: While the pancakes are still warm, dollop each stack generously with Greek yogurt. Scatter fresh raspberries and edible rose petals on top to create festive flair.

Finish with Maple Syrup: Finally, drizzle 4 tbsp of Grade A maple syrup over the warm, towering stacks right before serving. Allow it to soak in slightly; this makes for a perfect bite!

Storing & Reheating

Store any leftover pancakes at room temperature for up to 2 hours. After that, transfer them to a sealed container and refrigerate for up to three days. If you want to store them long-term, freezing is an excellent option. Just stack them with parchment paper in between and store in a freezer-safe container or bag for a maximum of three months. To reheat, simply warm them in a toaster or microwave for quick enjoyment. Keep in mind that the texture may change slightly after freezing, but a nice drizzle of syrup will revive their deliciousness!

Chef’s Helpful Tips

Avoid overmixing your batter; a few lumps will keep your pancakes light and fluffy.
Ensure your egg is at room temperature for even incorporation, preventing coconut oil clumping.
Time your cooking—watch for bubbles to form before flipping; this ensures the pancakes cook evenly.
Want to enhance flavor? Consider adding a pinch of cinnamon or a splash of almond extract to the batter.
Make pancakes ahead of time; simply reheat and enjoy them fresh on a busy morning!

The beauty of these Pink Pancakes lies in their inviting color and rich flavor, perfect for both a festive brunch and a cozy breakfast setting. Allow yourself to experiment with toppings—perhaps a sprinkle of nuts or a different fruit might entice your palate.

They’re not only a feast for the eyes but also a tantalizing treat that brings smiles to everyone around the table. Celebrate your nearest and dearest with this delightful brunch; I promise it’s worth every pancake flip!

Recipe FAQs

Can I make these pancakes gluten-free?

Absolutely! You can substitute the all-purpose flour and oat flour with a gluten-free flour blend. Just ensure it has a good rise to keep the fluffy texture.

What can I use instead of pitaya powder?

If you can’t find freeze-dried pitaya powder, consider using freeze-dried raspberry or strawberry powder for a similar color and flavor profile.

How can I make these pancakes vegan?

To make a vegan version of these pancakes, swap out the egg for a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) and use a dairy-free milk alternative in place of buttermilk.

Can I store extras for later?

Yes, you can! Store them in a sealed container in the fridge for up to three days, or freeze them with parchment paper in between for up to three months. Just reheat and enjoy!

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Romantic Brunch Ideas Pink Pancakes

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

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Description

These Romantic Brunch Ideas Pink Pancakes combine irresistible flavors and simple preparation. With key ingredients like Greek yogurt and fresh raspberries, this dish is perfect for a cozy meal with loved ones.

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 mixed.
In a medium bowl, lightly beat the egg, then stir in the buttermilk, melted coconut oil, and vanilla bean paste. Ensure the egg is at room temperature to keep the coconut oil from solidifying.
Combine the wet ingredients with the dry ingredients by folding gently with a spatula until just incorporated, leaving some lumps for fluffiness.
Preheat a skillet on medium low heat and lightly grease it with coconut oil. Pour 1/4 cup of batter for each pancake onto the skillet.
Cook pancakes for about 2-3 minutes until bubbles appear and edges look set; flip and cook for another 1-2 minutes until golden brown.
Once pancakes are warm, top each stack with a generous dollop of Greek yogurt, followed by fresh raspberries and edible rose petals.
Drizzle Grade A maple syrup over the stacks just before serving, allowing it to soak in for enhanced flavor.

Notes

Ensure all dry ingredients are well mixed to avoid any clumps of pitaya powder.
Room temperature ingredients create a smoother batter and fluffier pancakes.
Serve immediately for the best taste and texture.