Perfect Galentines Brunch Recipe with Pink Pancakes is a delightful dish that captures the joy of celebrating friendship with a sweet twist. The pancakes’ vibrant pink hue adds an enchanting charm to your brunch table, elevating an ordinary morning into something magical. With each fluffy bite filled with a hint of sweetness from fresh raspberries and a tangy kick from Greek yogurt, this dish is not just eye-catching but also utterly satisfying.

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

I first stumbled upon pink pancakes when planning a Galentine’s Brunch for my closest friends. The laughter, the vibrant decorations, and these beautiful pancakes combined to create a memorable experience. Who knew pancakes could spark so much joy? This recipe is easy to prepare, using everyday ingredients and minimal prep time—perfect for those moments when you want to impress without the stress. Trust me, your friends will be asking for seconds!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 15 minutes of prep and 35 minutes of cook time.
Irresistible Flavor: Fluffy and slightly sweet, bursting with freshness from berries.
Eye-Catching Appeal: The delicate pink color makes it perfect for brunch parties.
Flexible Serving: Enjoy them as a festive breakfast or a sweet snack any time of day.
Diet-Friendly Options: Adaptable for gluten-free or dairy-free versions, making it inclusive for all.

Ingredients You’ll Need

1.5 cups all-purpose flour (190g): Provides the main structure for fluffy pancakes. If needed, substitute with a gluten-free flour blend.
0.5 cup oat flour (60g): Adds a subtle nutty flavor. You can make your own by blending rolled oats.
2 tsp baking powder: Gives the pancakes their lift. Make sure it’s fresh for the best results.
1 tsp baking soda: Works synergistically with the baking powder for extra fluffiness.
2 tbsp freeze-dried pitaya powder: A stunning natural coloring agent that makes the pancakes pink. If unavailable, use beet powder.
0.5 tsp sea salt: Enhances flavor and balances sweetness.
1.5 cups low-fat buttermilk (355ml): Adds moisture and a light tang. Substitute with milk mixed with a drizzle of vinegar if needed.
1 large egg (room temperature): Binds the ingredients together, helping to create a soft texture.
3 tbsp melted coconut oil (45ml): Provides healthy fat that keeps pancakes moist. Any neutral oil can be used here.
1 tsp pure vanilla bean paste: Infuses sweet warmth into the batter. Vanilla extract can work in its place.
1 cup Greek yogurt (245g): Adds protein and a creamy texture for topping—Greek yogurt is the best choice for its thickness.
1 cup fresh raspberries: Bursting with juicy flavor, these enhance the pancakes beautifully.
1 tbsp edible rose petals: A gorgeous and fragrant garnish that’s optional but recommended for elegance.
4 tbsp Grade A maple syrup: Pure syrup offers the perfect finishing touch for pancakes; other syrups can alter the flavor profile.

How to Make Romantic Brunch Ideas Pink Pancakes

Whisk dry ingredients: In a large bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup oat flour, 2 tsp baking powder, 1 tsp baking soda, 0.5 tsp sea salt, and 2 tbsp freeze-dried pitaya powder. Ensure the pink powder is well distributed to avoid clumps that won’t dissolve during cooking.

Mix wet ingredients: In a medium bowl, beat 1 large egg slightly, then stir in 1.5 cups low-fat buttermilk, 3 tbsp melted coconut oil, and 1 tsp pure vanilla bean paste. Room temperature ingredients help everything blend smoothly without the coconut oil solidifying.

Combine ingredients: Pour the wet mixture into the dry ingredients. Using your spatula, gently fold them together, stopping just before all dry flour disappears. Remember, a few lumps are okay and contribute to the fluffiness of the pancakes.

Heat the skillet: Preheat a skillet over medium-low heat and lightly grease it with a tiny bit of coconut oil. This ensures the pancakes don’t stick and helps achieve a golden hue.

Cook the pancakes: Scoop 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges appear set and matte. Carefully flip and cook for another 1-2 minutes or until both sides are golden brown.

Plate and garnish: While still warm, dollop each stack of pancakes with a generous spoonful of Greek yogurt. Then, scatter 1 cup of fresh raspberries and 1 tbsp of edible rose petals over the top for color and flavor.

Drizzle and serve: Just before serving, drizzle 4 tbsp of Grade A maple syrup over the pancakes, allowing the syrup to soak in slightly for that perfect sweet bite.

Storing & Reheating

To store pancakes at room temperature, place them in an airtight container for up to 2 days. For longer storage, keep them in the fridge where they’ll last up to 4-5 days; just make sure to use a container that allows some airflow. You can also freeze pancakes by layering them with parchment paper in a freezer-safe bag; they can be stored for up to 3 months. When ready to enjoy, reheat in a toaster or microwave (about 30-45 seconds) until warmed through. Note that reheated pancakes might lose some fluffiness, so serve them with a fresh drizzle of syrup for a delightful finish!

Chef’s Helpful Tips

Keep your baking powder and baking soda fresh for maximum fluffiness.
Use room temperature eggs to avoid clumping with coconut oil.
Measure your flour properly—do not pack it down or use a heavy spoon; scoop lightly for accuracy.
If your batter feels too thick, a splash of buttermilk can help lighten it.
Enhance the flavor by adding a pinch of cinnamon or nutmeg to the dry ingredients.
You can make the pancake batter ahead of time; just store it in the fridge for up to a day.

Every pink pancake is a canvas waiting for your personal touch. Celebrate friendship, love, or breakfast for dinner with these delightful creations, I guarantee you’ll fall in love with them just like I did. Whether for a Galentine’s brunch or simply a sweet treat any day, enjoy the vibrant flavors and the company around your table. This recipe invites you to experiment, so feel free to mix in your favorite berries or even a dollop of chocolate for a dreamy twist!

Recipe FAQs

Can I make these pancakes gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and ensure the oat flour is certified gluten-free. They’ll be just as light and fluffy!

What can I use instead of pitaya powder?

If you can’t find freeze-dried pitaya powder, consider using beet powder for a similar pink hue or even a touch of food coloring for that extra pop.

How can I make the pancakes dairy-free?

You can easily substitute the low-fat buttermilk with unsweetened almond milk mixed with a tablespoon of lemon juice to mimic the tanginess. Use a dairy-free yogurt for topping as well.

Can I prepare the batter the night before?

Yes, you can prepare the batter and store it in the refrigerator overnight. Just give it a gentle stir before pouring it onto the skillet, as it may thicken overnight.

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Romantic Brunch Ideas Pink Pancakes

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

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Description

These Pink Pancakes bring a delightful twist to your brunch table with their irresistible flavor and vibrant color. Made with buttermilk, fresh raspberries, and a touch of coconut oil, they are easy to prepare and perfect for any gathering with friends or family.

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 all purpose flour, oat flour, baking powder, baking soda, sea salt, and pitaya powder until completely combined without clumps.
In a separate medium bowl, lightly beat the egg and stir in the buttermilk, melted coconut oil, and vanilla bean paste. Make sure your egg is at room temperature to prevent the coconut oil from hardening.
Combine the wet ingredients with the dry, folding gently until just mixed. It is okay to have a few lumps for fluffiness.
Preheat a skillet over medium-low heat and lightly coat with coconut oil. Pour a quarter cup of batter onto the skillet for each pancake.
Cook for 2-3 minutes until bubbles form and edges seem set, flip with care and cook for another 1-2 minutes.
Once cooked, top each pancake stack with Greek yogurt, fresh raspberries, and edible rose petals.
Finish by drizzling warm maple syrup over the pancakes right before serving, allowing it to soak in.