Description
Fluffy Pink Pancakes with White Chocolate Maple Syrup are a delightful breakfast treat, perfect for special occasions like Valentine’s Day or brunch gatherings. These pancakes get their lovely pink hue from either food coloring or natural strawberry puree, offering a sweet and fruity flavor. Served warm and topped with a rich white chocolate-infused maple syrup, they make an indulgent and visually appealing meal.
Ingredients
Scale
For the Pancakes:
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Red or pink food coloring (as needed)
- ½ cup mashed strawberries or strawberry puree (optional)
For the Syrup:
- ½ cup white chocolate chips
- ¾ cup pure maple syrup
- 1 tablespoon butter
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, vanilla extract, and strawberry puree (if using). Add a few drops of red or pink food coloring and adjust until you reach your desired shade.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing to keep the pancakes light and fluffy.
- Heat Skillet: Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook Pancakes: Pour ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1–2 minutes until golden and fluffy.
- Make Syrup: In a small saucepan over low heat, combine white chocolate chips, maple syrup, and butter. Stir continuously until the white chocolate is fully melted and the mixture is smooth. Remove from heat and let cool slightly.
- Serve: Plate the warm pancakes and drizzle generously with the white chocolate maple syrup. Garnish with extra strawberries or whipped cream if desired for added flavor and presentation.
Notes
- These pancakes are perfect for Valentine’s Day, birthdays, or special brunch occasions.
- Use cookie cutters to shape pancakes into fun designs before cooking for added flair.
- Fold mini white chocolate chips into the batter for extra texture and sweetness.
- If strawberry puree is not available, adjust the amount of food coloring to achieve desired pink shade.
- Leftover syrup can be refrigerated and gently reheated before serving.
