Pink Pancakes
This Pink Pancake recipe is made from scratch with simple ingredients for soft, fluffy pancakes that are perfect for Valentine’s Day, a special breakfast, or a busy morning.
Servings: 8 people
Calories: 232kcal
Cost: $1.88
Equipment
- griddle
- Measuring cups and spoons
- Liquid measuring cup
- pancake flipper
- whisk
Ingredients
PANCAKES:
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 ½ cup milk or buttermilk
- ¼ cup vegetable oil
- 1 teaspoon liquid pink food coloring
FOR SERVING: (all optional)
- Fresh fruit
- Maple syrup
- Whipped cream
- Red heart sprinkles
- Valentine’s Day sprinkles
Instructions
MAKE BATTER:
- Add flour, sugar, baking powder, and salt to a large measuring cup or mixing bowl and whisk together.
- Add egg, milk, and oil to dry ingredients and whisk until well combined.
- Stir in food coloring until combined.
PREP GRIDDLE:
- Heat the griddle and spray it with cooking spray.
COOK PANCAKES:
- Scoop pancake batter onto a hot griddle and cook for 4-5 minutes or until golden brown.
- Flip and cook on the other side for 2-3 minutes or until golden brown.
- Remove the pancakes from the griddle and keep warm while repeating with the remaining pancake batter.
SERVE:
- Serve immediately with whip cream, sprinkles, fruit, and syrup if desired.
Notes
Storage Tips
STORE: Store leftovers in an airtight container in the refrigerator for 3-4 days. FREEZE: Place cooled pancakes in a freezer-safe Ziploc bag and freeze for up to 4 months. THAW: Thaw overnight in the refrigerator.Nutrition
Serving: 2pancakes | Calories: 232kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 327mg | Potassium: 420mg | Fiber: 1g | Sugar: 5g | Vitamin A: 134IU | Calcium: 197mg | Iron: 2mg