Description
These Fluffy Pink Pancakes with White Chocolate Maple Syrup are the perfect way to add a fun and delicious twist to your morning! With a soft, fluffy texture and a creamy, sweet syrup, this breakfast is ideal for special occasions or just a treat-yourself moment.
Ingredients
Scale
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1 cup whole milk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- A few drops of pink food coloring
For the White Chocolate Maple Syrup:
- 1/2 cup white chocolate chips
- 1/2 cup pure maple syrup
- 2 tbsp heavy cream
Instructions
- Make the Pancakes:
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Prepare Wet Ingredients: In a separate bowl, whisk the egg, milk, melted butter, vanilla extract, and pink food coloring until smooth. Adjust the food coloring for your desired shade of pink.
Combine: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, until golden.
Keep Warm: Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. - Make the White Chocolate Maple Syrup:
In a small saucepan, combine the white chocolate chips, maple syrup, and heavy cream over low heat. Stir constantly until the chocolate is fully melted and the syrup is smooth and glossy. Remove from heat. - Serve:
Stack the pink pancakes on a plate and generously drizzle with the white chocolate maple syrup. Garnish with whipped cream, fresh berries, or festive sprinkles if desired.
Notes
- You can adjust the amount of pink food coloring to make your pancakes as vibrant as you like.
- For a dairy-free version, try using almond milk and a dairy-free butter substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg