Description
Delightful pink pancakes made with simple ingredients, perfect for family brunches and special occasions.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter or a neutral oil
- 2–3 tbsp beet powder or 1/3 cup mashed strawberries
- 1/2 tsp vanilla extract (optional)
- Butter or oil for the pan
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, egg, melted butter, vanilla, and your choice of pink coloring (beet powder or mashed strawberries).
- Pour the wet ingredients into the dry mix, folding gently with a spatula. Stop mixing when a few streaks of flour remain—lumps are fine!
- Let the batter rest for 10–15 minutes for the best texture.
- Preheat a nonstick skillet or griddle over medium-low heat and brush with butter or oil.
- Test the heat with a spoonful of batter; if it browns too quickly, reduce the temperature.
- For full-size pancakes, pour 1/4 cup of batter onto the skillet. Cook until bubbles form and the edges appear set, about 2–3 minutes.
- Flip gently and cook for another 1–2 minutes until fully cooked. Keep pancakes warm in a 200°F oven while preparing the rest.
Notes
Serve with whipped cream and fresh strawberries, or a drizzle of maple syrup for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American