Description
Delight in these fluffy pink pancakes topped with a luscious white chocolate maple syrup, perfect for a colorful and fun breakfast or a special Valentine’s Day treat. The pancakes are light, fluffy, and tinted naturally with a few drops of pink food coloring, complemented beautifully by the sweet, creamy syrup made from melted white chocolate and pure maple syrup.
Ingredients
Scale
Pancakes
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1–2 drops pink food coloring (gel preferred)
- Butter or oil for cooking
White Chocolate Maple Syrup
- 1/2 cup white chocolate chips
- 1/2 cup pure maple syrup
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Prepare Wet Ingredients: In a separate bowl, combine the buttermilk, large egg, melted unsalted butter, and vanilla extract. Stir in 1 to 2 drops of pink food coloring until the batter has an even pink color.
- Combine Batter: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay to keep the pancakes fluffy.
- Heat Skillet: Preheat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2 to 3 minutes. Flip the pancakes and cook for an additional 1 to 2 minutes until golden brown and fluffy. Transfer finished pancakes to a plate and keep warm.
- Make White Chocolate Maple Syrup: Place white chocolate chips and pure maple syrup in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until the chocolate is fully melted and the syrup is smooth and creamy.
- Serve: Drizzle the warm white chocolate maple syrup generously over the pink pancakes and serve immediately for the best taste and texture.
Notes
- Add a few white chocolate chips to the pancake batter for extra richness and a hint of melted chocolate inside the pancakes.
- For a natural pink tint, substitute pink food coloring with beet juice or freeze-dried strawberry powder.
- Store any leftover pancakes in the freezer and reheat them in a toaster for a quick, delicious breakfast later.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
