There’s something undeniably enchanting about brunch. It’s that magical time when the sun is shining, and your friends gather around the table, feasting on mouthwatering dishes while exchanging laughter and stories. If you’re searching for the perfect way to elevate your Galentine’s brunch or even a cozy Valentine’s Day celebration, look no further than pink pancakes. These fluffy delights are infused with a vibrant, pink hue from freeze-dried pitaya powder, making for an impressive dish that’s not just pretty but delicious.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Romantic Brunch Ideas Pink Pancakes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Romantic Brunch Ideas Pink Pancakes

When I first made pink pancakes for a brunch get-together, I could hardly believe the joyous reaction from my friends. The pancakes were not just a feast for the eyes; they danced on the palate with a light tang from the buttermilk and a sweetness that pairs beautifully with raspberries. It’s a bright twist on a brunch classic that leaves everyone feeling loved, nourished, and ready to create memories. Whether you’re hosting a brunch party or planning a couples’ breakfast, these pancakes are an easy, budget-friendly option that will steal the show!

Why You’ll Love This Recipe

Simple & Quick: Whip these up in just 50 minutes, making them perfect for any impromptu brunch gathering.
Irresistible Flavor: With a lovely tang from low-fat buttermilk and the sweetness of maple syrup, every bite is an experience.
Eye-Catching Appeal: The vivid pink color from the pitaya powder makes these pancakes a stunning centerpiece for your table.
Flexible Serving: Ideal for brunch parties or quiet mornings—perfect to savor any time you desire a sweet treat.
Diet-Friendly Options: Swap out ingredients as needed to make these pancakes suit your dietary preferences!

Ingredients You’ll Need

1.5 cups all-purpose flour (190g) – This forms the base for your pancakes, helping achieve the fluffy texture we love.
0.5 cup oat flour (60g) – Adds a subtle nuttiness and improves the pancakes’ texture; you can substitute it with more all-purpose flour if preferred.
2 tsp baking powder – Essential for that delightful lift in your pancakes; always check for freshness!
1 tsp baking soda – Works with the buttermilk for a fluffy pancake that’s light and airy.
2 tbsp freeze-dried pitaya powder – This gives the pancakes their signature pink hue and a gently fruity flavor; if unavailable, beet powder is a good alternative.
0.5 tsp sea salt – Enhances all other flavors and balances sweetness.
1.5 cups low-fat buttermilk (355ml) – Creates tenderness and richness; regular milk mixed with a tablespoon of vinegar can substitute.
1 large egg, room temperature – Eggs bind the ingredients and contribute to fluffiness; its temperature matters for even mixing.
3 tbsp melted coconut oil (45ml) – Adds moisture and a subtle coconut flavor; feel free to use vegetable oil if you prefer.
1 tsp pure vanilla bean paste – This brings warmth and depth; pure vanilla extract also works.
1 cup Greek yogurt (245g) – A creamy topping option that adds extra flavor and protein.
1 cup fresh raspberries – A lovely garnish and burst of freshness; you can use blueberries or strawberries too!
1 tbsp edible rose petals – Perfect for a floral touch that looks impressive and elegant.
4 tbsp grade A maple syrup – A sweet drizzle that brings the dish all together.

How to Make Romantic Brunch Ideas Pink Pancakes

Whisk the Dry Ingredients: Begin by combining 1.5 cups all-purpose flour, 0.5 cup oat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 0.5 teaspoon sea salt, and 2 tablespoons freeze-dried pitaya powder in a large bowl. This ensures all the dry ingredients are evenly distributed, preventing clumps of pink powder in your pancakes!

Combine the Wet Ingredients: In another medium bowl, lightly beat 1 large room-temperature egg, then mix in 1.5 cups low-fat buttermilk, 3 tablespoons melted coconut oil, and 1 teaspoon pure vanilla bean paste. Using room temperature eggs helps mix everything smoothly, avoiding clumps of solidified coconut oil.

Mix the Ingredients Together: Pour the wet mixture into the dry ingredients. Gently fold everything using a spatula until just combined—it’s okay if a few lumps remain. Overmixing can lead to flat pancakes!

Prepare the Skillet: Heat a skillet over medium-low heat and lightly grease it with a small amount of coconut oil. You want a surface that’s warm but not too hot, preventing burnt pancakes.

Cook the Pancakes: For each pancake, scoop about 1/4 cup of batter onto the skillet. Cook for about 2-3 minutes or until bubbles form on the surface and the edges appear set and matte. Then, flip the pancake carefully and cook for another 1-2 minutes until golden brown.

Top the Pancakes: Once cooked, stack your pancakes on a plate while they’re still warm. Generously dollop Greek yogurt on top of each stack, then scatter 1 cup of fresh raspberries and 1 tablespoon of edible rose petals over them for a beautiful presentation.

Drizzle with Syrup: Just before serving, drizzle 4 tablespoons of grade A maple syrup across the pancake stacks. Allow it to soak in a bit to achieve that perfect, sweet bite!

Storing & Reheating

If you have any leftover pink pancakes, store them at room temperature for up to 2 hours. For longer storage, place them in an airtight container in the refrigerator for up to 3 days. To freeze, layer them between parchment paper in a freezer-safe bag for up to 3 months. When you’re ready to enjoy them again, simply reheat in a skillet over medium heat for about 2 minutes on each side, or pop them in the toaster for a quick refresh. Just keep in mind that the texture may slightly change; a little yogurt or syrup will help bring them back to life!

Chef’s Helpful Tips

Avoid overmixing your batter; it can make your pancakes tough instead of fluffy.
Make sure to use room temperature eggs for better mixing—this can make a noticeable difference!
Test your skillet heat with a drop of water; when it dances, it’s ready.
For fluffier pancakes, let the batter rest for about 5-10 minutes; this helps with leavening.
If you’re feeling adventurous, add chocolate chips or nuts to the batter for a fun twist.
Make the batter in advance and keep it covered in the fridge overnight; just give it a gentle stir before cooking.

When you bring these pink pancakes to your brunch table, it’s more than just a meal; it becomes a cherished memory in the making. The balance of flavors, the vibrant color, and the overall atmosphere of love and friendship will leave you (and your guests!) wanting more. So why not gather the ones you hold dear and whip up this delightful recipe? You’ll have a stunning brunch that ticks all the boxes: tasteful, heartwarming, and utterly scrumptious.

Recipe FAQs

Can I make these pancakes vegan?

Absolutely! You can use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) instead of an egg, and substitute the buttermilk with a plant-based milk mixed with a teaspoon of vinegar to create a vegan version.

What can I use instead of pitaya powder?

If freeze-dried pitaya powder is hard to find, beet powder makes a fantastic alternative, lending a similar vibrant color with a slightly different flavor.

How do I ensure my pancakes are fluffy?

The key to fluffy pancakes is not overmixing the batter. Mix until just combined and let the batter rest for a few minutes before cooking.

Can I prepare the batter ahead of time?

Yes! You can prepare the pancake batter the night before and store it in the fridge. Just give it a gentle stir in the morning before cooking. Enjoy this lovely and easy way to make your brunch unforgettable!

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Romantic Brunch Ideas Pink Pancakes

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Author: Dorothy
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Skillet
Cuisine: American

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Description

These Romantic Brunch Ideas Pink Pancakes are simply delightful! With their irresistible flavor from the unique pitaya powder and creamy Greek yogurt, they’re quick to prepare and perfect for sharing with loved ones or enjoying a cozy breakfast at home.

Ingredients

Scale

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
1.5 cups low-fat buttermilk (355ml)
1 large egg, room temperature
3 tbsp melted coconut oil (45ml)
1 tsp pure vanilla bean paste
1 cup greek yogurt (245g)
1 cup fresh raspberries
1 tbsp edible rose petals
4 tbsp grade a maple syrup

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Instructions

In a large bowl, whisk together the all-purpose flour, oat flour, baking powder, baking soda, sea salt, and pitaya powder until fully combined.
In a medium bowl, lightly beat the egg, then add in the buttermilk, melted coconut oil, and vanilla bean paste. Use room temperature eggs to prevent the coconut oil from separating.
Combine the wet ingredients into the dry ingredients, stirring gently with a spatula until just mixed; a few lumps are fine for fluffiness.
Heat a skillet on medium-low and lightly grease it with coconut oil. Pour 1/4 cup of the batter for each pancake onto the skillet.
Cook for 2-3 minutes until bubbles rise and edges look set. Carefully flip and cook for an additional 1-2 minutes.
Stack the pancakes while warm, topping generously with Greek yogurt, fresh raspberries, and edible rose petals.
Finally, drizzle Grade A maple syrup over the pancakes before serving, allowing it to soak in for flavor.

Notes

Ensure the pancake batter is not over-mixed to maintain fluffiness.
Using coconut oil helps enhance the flavor and texture of the pancakes.
For added sweetness, adjust the amount of maple syrup to your taste.