There’s something undeniably delightful about breakfast made with love. The moment you cut into a fluffy stack of pink pancakes, you’re greeted not just with warmth, but with a vibrant burst of color that feels like a celebration. These Pink Pancakes are the centerpiece of a charming Galentines Brunch, perfect for gathering your closest friends to indulge in sweet flavors and create lasting memories. The blend of Greek yogurt and fresh raspberries gives them a delightful tang while the addition of freeze-dried pitaya powder ensures that each bite is as eye-catching as it is delicious.

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 this enchanting dish during a casual brunch with friends, where laughter floated in the air alongside the delicious aroma of freshly cooked pancakes. The playful color of these pancakes instantly brightened the table, igniting joy and conversation among us all. Those moments surrounded by friends are what inspired this perfect Galentines Brunch Recipe with Pink Pancakes—it’s a simple yet elegant dish that brings a little joy to any gathering. It’s the kind of recipe you can whip up in no time, making it accessible for everyone who wants to impress their loved ones. I’m excited for you to dive into this delightful experience!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and 35 minutes of cook time, you can have a stunning brunch ready to impress!
Irresistible Flavor: Fluffy pancakes infused with a hint of sweetness from raspberries and a touch of vanilla creates a heavenly pair.
Eye-Catching Appeal: The bright pink hue is not only fun but also makes for stunning photos, ensuring your brunch is Instagram-ready.
Flexible Serving: Perfect for brunch parties, cozy breakfasts, or even a delightful treat for a loved one any day of the week.
Diet-Friendly Options: You can easily adapt this recipe to suit gluten-free needs by replacing all-purpose flour with a gluten-free blend.

Ingredients You’ll Need

1.5 cups all-purpose flour (190g): This forms the base of the pancakes, giving them the right texture and fluffiness. If you’re looking for a healthy twist, consider using whole wheat flour.
0.5 cup oat flour (60g): Provides an additional layer of flavor and helps in achieving a fluffy finish. Almond flour can substitute if you prefer a different flavor profile.
2 tsp baking powder: This is essential for leavening the pancakes, ensuring they rise beautifully while cooking.
1 tsp baking soda: Works in tandem with the baking powder for that perfect fluff.
2 tbsp freeze-dried pitaya powder: Infuses the pancakes with a lovely pink shade. Make sure to use this instead of the liquid version for the best results.
0.5 tsp sea salt: Balances the sweet flavors, enhancing the overall taste without overpowering it.
1.5 cups low-fat buttermilk (355ml): Contributes to the pancakes’ moistness and slight tang. Regular milk with a splash of vinegar can serve as a great substitute if you don’t have buttermilk handy.
1 large egg, room temperature: Acts as a binder and adds richness to the batter. Always use room-temperature eggs for the best results.
3 tbsp melted coconut oil (45ml): Adds moisture and a light coconut flavor. Vegetable or canola oil can be used in its place if preferred.
1 tsp pure vanilla bean paste: Infuses delightful flavor, making your pancakes taste gourmet. Vanilla extract can work in a pinch.
1 cup Greek yogurt (245g): Offers a creamy texture and boosts the protein content, making your brunch healthier. You can easily substitute it with a dairy-free yogurt.
1 cup fresh raspberries: Bursting with flavor, these sweet berries add a refreshing touch that combines beautifully with the pink pancakes.
1 tbsp edible rose petals: For garnish, they add elegance and a unique flair to your presentation. If you can’t find them, feel free to skip this for simplicity.
4 tbsp Grade A maple syrup: A drizzle on top enhances the sweetness and creates a delightful contrast to the tangy yogurt and berries.

How to Make Romantic Brunch Ideas Pink Pancakes

Whisk Dry Ingredients: In a large bowl, combine 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. Mix well to break up clumps from the pitaya powder; this ensures even coloring and texture in your pancakes.

Combine Wet Ingredients: In a medium bowl, whisk together 1 large egg, 1.5 cups low-fat buttermilk, 3 tbsp melted coconut oil, and 1 tsp pure vanilla bean paste until smooth. It’s essential to have the egg at room temperature here, as it prevents the coconut oil from clumping.

Mix Together: Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to gently fold them until just combined. Stop mixing once there are no visible dry flour pockets left; a few lumps are perfectly fine and will help the pancakes stay fluffy.

Preheat Skillet: Heat a skillet over medium-low heat and lightly grease it with a little coconut oil. Patience is key here so the pancakes cook evenly without burning.

Cook Pancakes: Use a 1/4 cup measuring cup to pour the batter onto the skillet for each pancake. Bake for about 2-3 minutes until bubbles form on the surface and the edges look set and matte. Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through.

Serve Warm: Stack your warm pancakes on a plate, then dollop each stack with a generous spoonful of Greek yogurt. Top with fresh raspberries and a sprinkle of edible rose petals for a gorgeous finish.

Drizzle & Enjoy: Just before serving, drizzle 4 tbsp of Grade A maple syrup over the pancakes and allow it to soak in slightly, ensuring every bite is beautifully flavored.

Storing & Reheating

Store any leftover pancakes at room temperature for a few hours before transferring them to an airtight container in the refrigerator, where they can keep for up to 3 days. For longer storage, wrap individual pancakes in plastic wrap and freeze for up to 3 months. When you’re ready to enjoy, simply reheat in the toaster or microwave until warmed through. Keep in mind that texture may change slightly after freezing, but a quick reheat should refresh them!

Chef’s Helpful Tips

Avoid overmixing the batter; this leads to dense pancakes instead of airy ones.
Make sure your baking powder and baking soda are fresh; expired leavening agents won’t give your pancakes the rise they need.
For the fluffiest pancakes, allow the batter to rest for about 5 minutes before cooking.
If the pancakes are browning too quickly, reduce the heat. Cooking them slowly allows them to fluff up nicely.
Frozen berries can be used if fresh ones aren’t available; just be mindful that they may add a bit more moisture to the batter.

You’ve found the perfect recipe to elevate your Galentines Brunch — complete with vibrant pink pancakes that burst with flavor and charm. Experiment with personal touches, like different fruits or syrups, to make this dish your own. I hope you find these pancakes as delightful as I do and that each bite creates happy memories with your loved ones. Enjoy your delicious creation and the wonderful moments that come with it!

Recipe FAQs

Can I make the pancakes in advance?

Yes! You can mix the dry ingredients the night before and store them in an airtight container. The wet ingredients can also be combined and refrigerated, just remember to bring the egg and buttermilk to room temperature before cooking.

How do I customize the toppings?

You can get creative with toppings! Consider using sliced bananas, whipped cream, or a berry compote. Alternatively, sprinkle some chopped nuts or chocolate chips into the batter before cooking for a delicious twist.

What if I don’t have pitaya powder?

If you can’t find freeze-dried pitaya powder, you can skip it for plain pancakes or substitute it with other natural food coloring derived from beets or even simple red food coloring. Just adjust the quantity based on your preference!

Are the pancakes gluten-free?

Absolutely! To make them gluten-free, swap the all-purpose flour with a gluten-free flour blend, keeping the same measurement. Be sure to check that all other ingredients, particularly baking powder, are gluten-free as well.