Dessert

Rose Water Pancakes Recipe

Bylilan Sage January 10, 2026January 10, 2026

Introduction

Delight in the delicate floral flavor of rose water pancakes, a charming twist on a classic breakfast favorite. These light and fluffy pancakes are infused with fragrant rose water and topped with beautiful dried rose petals, making them perfect for a special morning treat.

A stack of four thick, fluffy pink pancakes sits on a white plate with a floral pattern, placed on a white marbled surface. The pancakes have a light golden-brown top with small bubbles visible throughout their pink sides. The top pancake is dusted with powdered sugar and crowned with a dollop of white whipped cream, which is decorated with bright pink and yellow rose petals. Around the base of the pancake stack, a few scattered rose petals and slices of fresh strawberries are visible on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
½ cup milk
½ cup rose water
1 egg
1 tbsp melted butter
Pink food coloring (optional)
1 tbsp dried rose petals (for garnish)
Powdered sugar (for dusting)

Instructions

Step 1: In a bowl, whisk together flour, sugar, baking powder, and baking soda until evenly combined.
Step 2: Add milk, rose water, egg, and melted butter to the dry ingredients. Mix gently until the batter is smooth and free of lumps.
Step 3: If desired, stir in a drop of pink food coloring to give the pancakes a soft pastel hue.
Step 4: Heat a greased pan over medium heat. Pour in batter to form pancakes of your preferred size.
Step 5: Cook until bubbles appear on the surface and the edges look set, then flip and cook the other side until golden brown.
Step 6: Stack the cooked pancakes on a plate and dust them lightly with powdered sugar.
Step 7: Garnish with dried rose petals and serve alongside fresh strawberries and whipped cream for an elegant finish.

Tips & Variations

For a richer flavor, substitute half the milk with buttermilk or coconut milk.
If you cannot find dried rose petals, edible flower petals or crushed freeze-dried raspberries make beautiful alternatives.
Adjust rose water quantity based on preference; start with ½ cup but reduce slightly if you prefer a milder floral taste.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. For best texture, avoid reheating too long to prevent dryness.

How to Serve

A stack of four thick pink pancakes with golden brown edges sits on a white plate with floral patterns, topped with a dollop of white whipped cream and scattered deep pink and yellow rose petals. The pancakes have a fluffy, porous texture, and powdered sugar is lightly dusted on the top pancake. Around the base of the stack, there are fresh halved strawberries and more rose petals on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute rose water with rose syrup?

Rose syrup is sweeter and thicker than rose water, so it can change the pancake’s texture and sweetness. If using rose syrup, reduce added sugar in the batter and adjust the liquid amount accordingly.

Are dried rose petals safe to eat?

Yes, edible dried rose petals specifically prepared for culinary use are safe. Make sure to source petals that are food grade and free of pesticides or chemicals.