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Rose Water Pancakes – Light, Fluffy & Fragrant Breakfast Treat

Fluffy pancakes delicately infused with rose water for a fragrant, elegant breakfast. Light, tender, and perfect for special mornings.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Fusion, Middle Eastern Inspired
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour or half whole wheat
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet Ingredients
  • 1.25 cups milk dairy or plant-based
  • 1 large egg or flax egg for vegan
  • 2 tbsp unsalted butter melted, or coconut oil
  • 2 tsp pure rose water adjust to taste
  • 1 tsp vanilla extract
  • 0.25 cup plain yogurt optional for extra fluffiness

Equipment

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

Method
 

  1. Whisk dry ingredients together in a large bowl.
  2. Whisk wet ingredients in a separate bowl until smooth.
  3. Combine wet and dry, stirring gently until just mixed. Let rest 5-10 minutes.
  4. Heat greased skillet over medium. Scoop ¼ cup batter per pancake.
  5. Cook until bubbles form and edges set (2-3 min), flip, cook 1-2 min more.
  6. Keep warm while cooking remaining batter.
  7. Serve stacked with desired toppings and garnishes.

Notes

Use high-quality, food-grade rose water for best flavor. Start with less if unsure of strength. Pancakes freeze well.