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Pink Galentines Pancakes Recipe

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4.7 from 73 reviews

These Pink Galentines Brunch Pancakes are a vibrant and delightful treat perfect for celebrating with friends. Made with a blend of all-purpose and oat flour, infused with pitaya powder for a pretty pink hue and subtle tartness, these fluffy pancakes are topped with creamy Greek yogurt, fresh raspberries, edible rose petals, and finished with a drizzle of pure maple syrup. The recipe combines wholesome ingredients with visually stunning presentation, ideal for a special breakfast or brunch occasion.

Ingredients

Dry Ingredients

  • 1.5 cups all purpose flour (190g)
  • 0.5 cup oat flour (60g)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp freeze dried pitaya powder
  • 0.5 tsp sea salt

Wet Ingredients

  • 1.5 cups low-fat buttermilk (355ml)
  • 1 large egg, room temperature
  • 3 tbsp melted coconut oil (45ml)
  • 1 tsp pure vanilla bean paste

Toppings

  • 1 cup Greek yogurt (245g)
  • 1 cup fresh raspberries
  • 1 tbsp edible rose petals
  • 4 tbsp Grade A maple syrup

Instructions

  1. Mix Dry Ingredients: Whisk together the all purpose flour, oat flour, baking powder, baking soda, sea salt, and pitaya powder in a large bowl. Make sure there are no clumps of pitaya powder to ensure an even color and smooth texture.
  2. Combine Wet Ingredients: In a medium bowl, lightly beat the egg, then stir in the buttermilk, melted coconut oil, and vanilla bean paste. Using room temperature eggs prevents the coconut oil from solidifying.
  3. Mix Batter: Pour the wet ingredient mixture into the dry ingredients. Gently fold together with a spatula until just combined; some lumps are okay and help make the pancakes fluffy.
  4. Heat Skillet: Preheat a skillet over medium-low heat and lightly grease it with a small amount of coconut oil to prevent sticking.
  5. Cook Pancakes: Using a 1/4 cup measure, scoop batter onto the skillet. Cook each pancake for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden and cooked through.
  6. Add Toppings: While pancakes are still warm, top each stack with a spoonful of Greek yogurt, scatter fresh raspberries and edible rose petals on top.
  7. Drizzle Syrup: Finish by drizzling Grade A maple syrup over the pancakes just before serving. Allow syrup to soak in slightly for the best flavor experience.

Notes

  • Ensure eggs are at room temperature to keep the coconut oil from solidifying in the batter.
  • Do not overmix batter; lumps help pancakes stay fluffy.
  • Use freeze dried pitaya powder for vibrant pink color and mild tart flavor.
  • Adjust skillet heat as needed to avoid burning while ensuring pancakes cook through.
  • Serve immediately for best taste and texture, especially with the fresh toppings.

Find it online: https://forkvista.com/pink-galentines-pancakes-recipe/