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Rose Water Pancakes

Light, fluffy pancakes delicately infused with rose water for a fragrant and elegant breakfast treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 230

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 2 eggs large
  • 1.75 cups milk
  • 3 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1.5 tsp rose water

Equipment

  • Mixing bowls
  • Non-stick skillet
  • Whisk
  • Spatula

Method
 

  1. In a bowl, whisk together flour, sugar, baking powder, and salt.
  2. In another bowl, whisk eggs, milk, melted butter, vanilla, and rose water.
  3. Combine wet and dry ingredients gently without overmixing.
  4. Let batter rest for 5–10 minutes.
  5. Heat a greased skillet over medium heat.
  6. Pour 1/4 cup batter and cook until bubbles form; flip and cook until golden.
  7. Serve warm with honey, yogurt, and pistachios.

Notes

Use food-grade rose water and avoid overmixing for maximum fluffiness.