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Pink Galentines Pancake Stack Recipe

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4.6 from 148 reviews

These Pink Galentines Brunch Pancakes combine the vibrant color of freeze-dried pitaya powder with a fluffy texture, enhanced by a mix of all-purpose and oat flours. Topped with creamy Greek yogurt, fresh raspberries, edible rose petals, and drizzled with maple syrup, this recipe is perfect for a festive, flavorful brunch.

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 1.5 cups low-fat buttermilk (355ml)
  • 1 large egg, room temperature
  • 3 tbsp melted coconut oil (45ml)
  • 1 tsp pure vanilla bean paste

Toppings

  • 1 cup Greek yogurt (245g)
  • 1 cup fresh raspberries
  • 1 tbsp edible rose petals
  • 4 tbsp Grade A maple syrup

Instructions

  1. Mix Dry Ingredients: Whisk the all purpose flour, oat flour, baking powder, baking soda, sea salt, and pitaya powder in your large bowl until fully combined and free of pink powder clumps, which can affect the pancake texture.
  2. Combine Wet Ingredients: In a separate medium bowl, lightly beat the egg, then stir in the buttermilk, melted coconut oil, and vanilla bean paste. Using room temperature egg helps prevent the oil from solidifying in the batter.
  3. Fold Wet into Dry: Pour the wet mixture into the dry ingredients and gently fold with a spatula just until the batter is combined. A few lumps are desirable for fluffier pancakes, so do not overmix.
  4. Heat Skillet: Place a skillet on medium-low heat and lightly grease it with a small amount of coconut oil to prevent sticking.
  5. Cook Pancakes: Pour 1/4 cup batter per pancake onto the hot skillet. Cook for 2-3 minutes until bubbles form on the surface and edges appear set and matte. Flip carefully and cook an additional 1-2 minutes until golden brown and cooked through.
  6. Assemble and Serve: While the pancakes are warm, top each stack with a generous spoonful of Greek yogurt, scatter fresh raspberries and edible rose petals over the top, and finish by drizzling Grade A maple syrup. Allow syrup to soak in slightly before eating for best flavor.

Notes

  • Using room temperature egg prevents the coconut oil from clumping in the batter.
  • A few lumps in the batter help maintain pancake fluffiness.
  • Cooking on medium-low heat ensures the pancakes cook evenly without burning.
  • Edible rose petals add a decorative, aromatic touch but can be omitted if unavailable.
  • For vegan adaptation, substitute the egg, buttermilk, and Greek yogurt with plant-based alternatives.

Find it online: https://mealoria.com/pink-galentines-pancake-stack-recipe/