Delightful Rose Water Pancakes to Elevate Your Brunch Game

These Rose Water Pancakes are a delightful, vegetarian-friendly twist on breakfast favorites, perfect for brunch, and flavored with floral notes.

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Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Servings: 4 pancakes

Course: Breakfast

Cuisine: Vegetarian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup All-Purpose Flour Substitute with whole wheat flour for a healthier option.
2 tablespoons Rose Water Choose food-grade rose water for cooking.
2 tablespoons Sugar Can be reduced for balanced flavor.
1 tablespoon Baking Powder Acts as a leavening agent.
1 pinch Salt Enhances overall flavor.
1 cup Milk Dairy alternative works for vegan.
1 Egg Can be replaced with ¼ cup unsweetened applesauce.
2 tablespoons Butter Can substitute with melted coconut oil.

For the Topping

to taste Powdered Sugar Adjust based on your preference.
to taste Dried Rose Petals For garnish.

Equipment

Mixing bowl
Whisk
Spatula
Non-Stick Skillet

Method

Step-by-Step Instructions

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix milk, rose water, melted butter, and egg until smooth.
Gently combine wet and dry ingredients; allow to rest for about 5 minutes.
Preheat a non-stick skillet over medium heat.
Spoon batter onto skillet; cook until bubbles form, about 2-3 minutes.
Flip pancakes and cook the other side until golden brown, about 2-3 minutes.
Serve warm, dusted with powdered sugar and garnished with dried rose petals.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

These pancakes are best enjoyed immediately, but can be stored in the fridge for up to 2 days.

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