If you have a soft spot for delicate floral flavors and fluffy delights, these Rose Pancakes will quickly become your new favorite breakfast treat. Infused with a subtle hint of rosewater, these pancakes offer a unique twist on the classic stack, blending just the right balance of sweet, fragrant notes with perfectly tender, buttery texture. Whether you’re cooking for a leisurely weekend or looking to impress guests with something a little fancy yet easy, Rose Pancakes bring charm and warmth to your morning table.

Ingredients You’ll Need

These ingredients are straightforward and work harmoniously to create the tender, flavorful Rose Pancakes you’ll fall in love with. Each element has a role, from the tang of soured milk to the fragrant touch of rosewater, making every bite a little magic.

1 cup milk (240ml): Use whole or skim milk, combined with vinegar to mimic buttermilk’s tanginess for tenderness.
1 tablespoon white vinegar or fresh lemon juice: This acid curdles the milk slightly, helping the pancakes stay light and airy.
1 cup all-purpose flour (130g): Provides the structure for your pancakes; sift to keep them fluffy.
1 tbsp granulated sugar: Adds just the right touch of sweetness without overpowering the rose flavor.
1 tsp baking powder: Gives your pancakes their lift and fluffiness.
½ tsp baking soda: Works alongside the baking powder and soured milk to create a tender crumb.
¼ tsp sea salt: Enhances all the flavors, balancing the sweetness and floral notes.
1 large egg: Binds ingredients and adds richness to the batter.
2 tbsp unsalted butter, melted: Adds moisture and a decadent buttery flavor.
1 teaspoon rosewater (or vanilla extract): The star ingredient — this fragrant essence transforms your pancakes into a graceful, floral experience.
Extra butter and neutral oil: For cooking so the pancakes come off the pan golden brown and not sticky.

How to Make Rose Pancakes

Step 1: Create the Soured Milk Base

Start by combining your milk with either white vinegar or fresh lemon juice in a small bowl. Let it rest for about 5 minutes until it thickens slightly. This creates that lovely tangy base similar to buttermilk, which is key for the pancake’s tender crumb and slight lift in flavor.

Step 2: Mix the Dry Ingredients

While your milk is souring, whisk together the flour, sugar, baking powder, baking soda, and sea salt in a large bowl. Mixing these dry components well ensures every bite will have a consistent rise and balanced flavor.

Step 3: Combine Wet and Dry Ingredients

Add the soured milk, egg, melted butter, and the magical teaspoon of rosewater into the bowl with your dry ingredients. Stir gently until just combined — don’t stress about lumps; they are absolutely fine and help keep your pancakes fluffy.

Step 4: Let the Batter Rest

Allowing your Rose Pancake batter to rest is a little secret for extra tender pancakes. During this time, the baking agents activate and the flour fully hydrates, building delightful texture.

Step 5: Cook to Perfection

Heat a skillet or griddle over medium-high heat and brush it with a mix of butter and neutral oil. Ladle about ¼ cup of batter per pancake. Cook until bubbles appear across the surface, then flip carefully. Add more butter and oil as needed, so your pancakes brown beautifully without sticking.

How to Serve Rose Pancakes

Garnishes

Rose Pancakes are already a sensory treat, so garnishing them requires just the right touch. Dusting powdered sugar or adding edible rose petals can elevate their visual appeal. Fresh berries or a drizzle of honey pair beautifully, complementing the rose flavor without overpowering it.

Side Dishes

Keep your sides light and fresh to let the Rose Pancakes shine. A simple bowl of Greek yogurt with honey, or a fruit salad featuring citrus and stone fruits, provides a bright contrast. Toasted nuts or a smear of rose-infused cream cheese also add texture and richness if you want a little extra indulgence.

Creative Ways to Present Rose Pancakes

For a festive touch, try layering your Rose Pancakes with whipped cream and rose jam to create a delicate pancake cake. You can also fold rose-flavored whipped cream into your batter for an airy surprise. Serving on a floral-themed plate or alongside a pot of rose-scented tea makes for an unforgettable experience.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Rose Pancakes, store them in an airtight container in the fridge for up to two days. Placing a sheet of parchment paper between each pancake prevents them from sticking together and keeps them fresh.

Freezing

Rose Pancakes freeze beautifully! Lay the cooled pancakes in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe bag or container. They can be frozen for up to two months and make for a quick, floral breakfast on busy mornings.

Reheating

Reheat your leftover Rose Pancakes gently in a warm skillet or toaster oven to bring back their crisp edges and soft center. Avoid microwaving if possible; instead, cover loosely with foil when using an oven to prevent them from drying out.

FAQs

Can I use vanilla extract instead of rosewater?

Absolutely! Vanilla extract is a great substitute if you don’t have access to rosewater. The pancakes will still taste delicious though a little less floral.

Where can I buy rosewater?

Rosewater is often available in specialty Middle Eastern or Indian grocery stores. You can also find it online. Look for food-grade rosewater, which is safe for cooking.

What makes Rose Pancakes different from regular pancakes?

It’s the rosewater that sets these pancakes apart. This subtle floral essence adds a unique aroma and flavor that elevates traditional pancakes into something special.

Can I make the batter vegan?

To make these pancakes vegan, substitute the milk with a plant-based alternative and use a flax egg instead of a traditional egg. Also, replace butter with a vegan butter or oil.

How do I prevent my Rose Pancakes from sticking?

Make sure your pan is properly heated and lightly greased with butter and neutral oil. Avoid flipping too early; wait for bubbles to form on the surface.

Final Thoughts

Rose Pancakes are a delightful way to brighten up your breakfast routine with an elegant floral twist. They’re easy enough for any morning yet special enough to impress someone you care about. Give this recipe a try—you might just fall in love with breakfast all over again!

Rose Pancakes Recipe

★★★★★

4.9 from 8 reviews

Author: Elara
Total Time: 25 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the fragrant and fluffy Rose Pancakes, a unique twist on classic pancakes infused with delicate rosewater for a subtle floral aroma. These pancakes are perfect for a special breakfast or brunch, offering a light sweetness balanced with a hint of vanilla or traditional rose essence.

Instructions

Prepare soured milk: In a small bowl, combine the milk and white vinegar or lemon juice. Allow the mixture to rest for at least 5 minutes until the milk thickens, which acts like buttermilk and helps make the pancakes tender.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt until well blended.
Combine wet and dry ingredients: Add the soured milk, egg, melted butter, and rosewater (or vanilla extract) to the dry ingredients. Stir gently to combine; lumps in the batter are normal and should not be overmixed. Let the batter rest to allow gluten to relax and flavors to meld.
Heat the skillet: Preheat a skillet or griddle over medium-high heat and brush it lightly with a mixture of butter and neutral oil to prevent sticking and promote browning.
Cook the pancakes: Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and edges look set, then carefully flip the pancake. Continue cooking with occasional additional butter/oil brushed onto the skillet until both sides are golden brown.

Notes

Using soured milk or buttermilk is key for tender pancakes.
Lumps in the batter are fine; avoid overmixing to keep pancakes fluffy.
Rosewater can be substituted with vanilla extract if unavailable, but the floral aroma is distinctive to rosewater.
Adjust the heat as necessary to prevent burning the pancakes before cooking through.
For a dairy-free version, use plant-based milk and a suitable butter alternative.
Serve with honey, maple syrup, fresh fruit, or a sprinkle of powdered sugar for extra sweetness.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: Persian-inspired