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Fluffy Rose Water Pancakes

These Fluffy Rose Water Pancakes are light, airy, and infused with a delicate floral sweetness, making them an eye-catching and elegant breakfast treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American, Middle Eastern
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk Can substitute with regular milk + vinegar or lemon juice.
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon rose water
For Cooking
  • as needed butter or oil For greasing the pan.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In a separate bowl, beat the eggs and then add the buttermilk, melted butter, and rose water. Mix thoroughly until combined.
  3. Slowly pour the wet mixture into the dry ingredients, stirring gently just until combined. Be careful not to overmix.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
  2. Pour about ΒΌ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
  3. Carefully flip the pancakes and cook for another 1-2 minutes until golden brown on both sides.
  4. Repeat with the remaining batter.
  5. Stack your pancakes on a plate and drizzle with maple syrup, fresh fruit, or whipped cream.

Notes

Tip: Don't overmix the batter; a few lumps are fine for fluffy pancakes. Consider topping with berries, whipped cream, or crushed pistachios. Store leftovers in an airtight container in the refrigerator for 2-3 days or freeze for up to 2 months.