Description
Fluffy Pink Pancakes with White Chocolate Maple Syrup are a delightful twist on classic pancakes, featuring a vibrant pink hue and a decadent syrup made from white chocolate and pure maple syrup. Perfect for a special breakfast or brunch, these pancakes are light, airy, and bursting with subtle vanilla flavor enhanced by the creamy sweetness of the syrup.
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 Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to ensure they are evenly combined and aerated.
- Mix Wet Ingredients: In a separate bowl, beat the egg and then add the whole milk, melted unsalted butter, vanilla extract, and pink food coloring. Mix until the color is uniformly distributed.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or spoon until just combined. Be careful not to overmix; some lumps are fine to keep the batter fluffy.
- Heat the Griddle or Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if necessary.
- Cook Pancakes: Pour about 1/4 cup of batter for each pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes or until golden brown and cooked through. Repeat with remaining batter.
- Prepare White Chocolate Maple Syrup: In a small saucepan over low heat, combine white chocolate chips, pure maple syrup, and heavy cream. Stir continuously until the white chocolate is completely melted and the mixture is smooth and creamy. Remove from heat.
- Serve: Stack the pink pancakes on plates and generously drizzle with the warm white chocolate maple syrup. Serve immediately for the best texture and flavor.
Notes
- Do not overmix the pancake batter to maintain fluffiness.
- Adjust pink food coloring quantity to achieve desired shade.
- The syrup can be made ahead and gently reheated before serving.
- Use a non-stick pan or griddle to prevent sticking and ensure even cooking.
- For a dairy-free variation, substitute milk and butter with plant-based alternatives.
