These Fluffy Rose Water Pancakes are a beautiful, fragrant twist on classic pancakes. Infused with a delicate hint of rose water, they’re soft, airy, and slightly floral without being overpowering. Whether I’m making a special breakfast, weekend brunch, or just craving something unique, these pancakes always feel like a treat.
Why You’ll Love This Recipe
I love how light and pillowy these pancakes turn out, with just the right touch of rose water to make them feel elegant and refreshing. They’re easy to whip up in one bowl, and the floral aroma makes the whole kitchen smell amazing. Whether I top them with fresh berries, a drizzle of honey, or a dollop of whipped cream, they always taste like something special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
All-purpose flour
-
Baking powder
-
Baking soda
-
Salt
-
Sugar
-
Eggs
-
Milk (any kind)
-
Rose water
-
Vanilla extract
-
Butter (melted) or oil for the batter
-
Extra butter or oil for cooking
Directions
-
I start by whisking together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
-
In another bowl, I mix the eggs, milk, rose water, vanilla extract, and melted butter until smooth.
-
I pour the wet ingredients into the dry and stir gently until just combined. I avoid overmixing to keep the pancakes fluffy.
-
I heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
-
I pour about ¼ cup of batter for each pancake onto the skillet.
-
I cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
-
I keep the pancakes warm while I finish the rest, then serve them stacked high with my favorite toppings.
Servings and timing
This recipe makes about 8–10 medium pancakes, serving 3 to 4 people. It takes around 10 minutes to prep and another 15 minutes to cook.
Variations
Sometimes I add crushed pistachios or cardamom to the batter for a Middle Eastern flair. I’ve also folded in dried rose petals for a more intense aroma. If I want a dairy-free version, I use almond or oat milk and coconut oil instead of butter. For extra sweetness, I drizzle with honey-rose syrup or sprinkle with powdered sugar.
Storage/reheating
I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I use the toaster, oven, or microwave until warmed through. They also freeze well—just separate each pancake with parchment paper and store in a zip-top bag. I reheat straight from frozen in the toaster or oven.
FAQs
What does rose water taste like in pancakes?
It adds a subtle floral note that’s slightly sweet and aromatic. I use just enough to enhance the flavor without overwhelming the pancake.
Can I skip the rose water?
Yes, but it won’t have the same unique flavor. If I skip it, I usually increase the vanilla or add lemon zest for another twist.
Is rose water safe to eat?
Yes, as long as it’s culinary-grade. I always check the label to make sure it’s meant for food use.
Can I make these pancakes vegan?
Absolutely. I use plant-based milk, a flax egg (1 tbsp flaxseed + 3 tbsp water), and coconut oil instead of butter.
What toppings go best with rose water pancakes?
I love topping them with fresh berries, a drizzle of honey or maple syrup, whipped cream, or crushed pistachios. A little rose petal garnish makes them extra special.
Conclusion
Fluffy Rose Water Pancakes are a sweet and elegant way to elevate any breakfast. They’re simple to make, full of charm, and feel like something straight from a café. Whether I’m cooking for myself or sharing with others, these pancakes never fail to impress with their light texture and floral flavor.
