Description
These Fluffy Pink Pancakes with White Chocolate Maple Syrup are a delightful twist on classic pancakes, perfect for a fun and indulgent breakfast or brunch. The pancakes are light and airy with a lovely pink hue, complemented by a rich and sweet white chocolate maple syrup that adds a creamy, decadent touch.
Ingredients
Scale
Pancakes
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1 cup whole milk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- A few drops of pink food coloring
White Chocolate Maple Syrup
- 1/2 cup white chocolate chips
- 1/2 cup pure maple syrup
- 2 tbsp heavy cream
Instructions
- Prepare the pancake batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, beat the egg, then add the whole milk, melted unsalted butter, vanilla extract, and a few drops of pink food coloring until well combined. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the pancakes fluffy.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden and cooked through. Repeat with the remaining batter.
- Make the white chocolate maple syrup: In a small saucepan, combine white chocolate chips, pure maple syrup, and heavy cream. Warm over low heat, stirring continuously until the white chocolate melts completely and the mixture is smooth and slightly thickened. Be careful not to overheat or burn the chocolate.
- Serve: Stack the pink pancakes on plates and drizzle generously with the warm white chocolate maple syrup. Serve immediately while warm for the best texture and flavor.
Notes
- To make the pancakes extra fluffy, do not overmix the batter; some lumps are okay.
- You can adjust the intensity of the pink color by adding more or fewer drops of food coloring.
- Use fresh white chocolate chips for the best melting quality in the syrup.
- If you prefer a thinner syrup, add a splash more heavy cream or maple syrup as needed.
- These pancakes can be kept warm in a low oven (200°F/90°C) while cooking the rest.
