Description

Light, pillowy pancakes infused with rosewater and tinted with a soft blush pink hue. These Rose Petal Pancakes are topped with whipped cream, dusted with powdered sugar, and adorned with edible rose petals for a dreamy floral breakfast experience.

Ingredients

Units Scale

Dry Ingredients:

1 1/2 cups (190g) all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients:

1 cup (240ml) buttermilk
1/2 cup (120ml) milk
1 large egg
3 tbsp unsalted butter, melted
1 tbsp rosewater (culinary grade)
A few drops pink or rose food coloring (optional)

For Topping:

Whipped cream or whipped mascarpone
Edible dried rose petals
Powdered sugar for dusting

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Instructions

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate bowl, mix buttermilk, milk, egg, melted butter, rosewater, and food coloring (if using).
Make the Batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix — lumps are okay.
Cook the Pancakes: Heat a lightly oiled skillet over medium heat. Pour about ¼ cup of batter for each pancake. Cook 2–3 minutes or until bubbles form, then flip and cook another 1–2 minutes.
Decorate: Stack pancakes, top with whipped cream, sprinkle with powdered sugar, and decorate with dried edible rose petals.

Notes

Edible rose petals can be found in specialty spice stores or online. Make sure they are food-safe and pesticide-free.
Add a hint of vanilla or cardamom to enhance the flavor profile.
For a dairy-free version, use almond milk and vegan butter.

Nutrition

Serving Size: 1 pancake
Calories: 180
Sugar: 7g
Sodium: 280mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg