Pink Pancakes

Pink Pancakes combines regular pantry staples to create fluffy, pink pancakes that look amazing on any breakfast table. These make the perfect surprise breakfast for Valentine's Day, Mother's Day, a birthday, or any time you want to add some fun to your morning. 

Add maple syrup and whipped cream on top, and you've got a breakfast that takes just 20 minutes to make!

These pink pancakes are perfect for weekend mornings when we have a little extra time to enjoy breakfast together. The texture of these pancakes is what makes them special. They turn out so fluffy and soft, and they soak up maple syrup perfectly. 

I always add a big dollop of whipped cream on top, and sometimes I'll toss on some fresh berries or even a few sprinkles for extra fun. During strawberry season, I love adding sliced strawberries to make them even more pink and festive.

You can easily adjust this recipe to your taste. Sometimes I add a tiny bit of almond extract along with the vanilla for extra flavor, or swap in buttermilk for regular milk to make them extra tangy.  I usually go for a lighter pink food coloring, but you can make them as vibrant as you want!

Other pancake favorites we like to make are Strawberry Pancakes and Gingerbread Sheet Pan Pancakes for Christmas. If you like waffles, don't miss these delicious Homemade Waffles and Chocolate Waffles.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Flour: Regular all-purpose flour creates perfectly fluffy pancakes. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off.
• Baking powder and baking soda: These work together to make your pancakes light and fluffy. Check that they're fresh for the best rise - if they're over 6 months old, it might be time for new ones.
• Sugar: Regular granulated sugar works great here. It adds just enough sweetness without overpowering the other flavors.
• Milk: I use whole milk for the richest pancakes, but any kind works fine. You can even use buttermilk for extra tenderness.
• Canola oil: This keeps your pancakes moist and tender. You can substitute any neutral-flavored oil like vegetable oil.
• Food coloring: Gel food coloring gives you the strongest color with just a few drops. Liquid coloring works too - you'll just need a bit more to get that perfect shade of pink. Watkins has food coloring with no artificial dyes.
• Vanilla extract: Real vanilla extract adds great flavor. You can experiment with almond extract too for a different twist.
• Egg: A room temperature egg blends more easily into your batter. Just set it out when you start gathering your other ingredients.

How To Make Pink Pancakes

Start by mixing your dry ingredients in a small bowl - flour, baking powder, baking soda, and sugar. This helps distribute all the leavening agents evenly so your pancakes rise perfectly. Set this mixture aside while you work on the wet ingredients.

In a separate large bowl, whisk together your milk, vanilla, egg, and oil until they're well combined. Take your time with this step - a smooth wet mixture leads to smoother pancakes. Pour your dry ingredients into the wet ingredients and whisk until your batter comes together. Don't worry about a few small lumps, they'll work themselves out while cooking.

Now for the fun part! Add your food coloring a few drops at a time, stirring after each addition until you reach the shade of pink you want. Remember that the color will lighten slightly when the pancakes cook, so you might want to go a touch darker than your target color.

Get your skillet or griddle ready by drizzling it with a little oil and heating it over medium heat. You'll know it's hot enough when a drop of water dances across the surface. Pour about 1/4 cup of batter for each pancake - this gives you the perfect size.

Watch for small bubbles to form on the surface of your pancakes. When they start popping and the edges look slightly dry (about 2 minutes), it's time to flip. Cook the other side for about 2 more minutes until it's lightly browned and the center feels firm when you gently press it.

Stack your pancakes on warm plates and serve them right away with maple syrup and whipped cream. If you're cooking for a crowd, you can keep the finished pancakes warm in a low oven until everyone's ready to eat.

These pancakes stay warm nicely in a low oven if you're cooking for a crowd. Just set your oven to 200°F and pile them on an oven-safe plate as you cook. They'll stay warm and fluffy until everyone's ready to eat together.

Substitutions and Variations

• Switch up the colors. These work great with any food coloring - try purple for a unicorn theme, orange for Halloween, or green for St. Patrick's Day.
• Try different extracts. Swap the vanilla for almond extract, or use half vanilla and half coconut extract for a different flavor profile.
• Add mix-ins. Fold mini white chocolate chips or colorful sprinkles into your batter just before cooking. They add fun texture and extra sweetness.

Storing and Freezing

Store: Keep leftover pancakes in an airtight container in the fridge for up to 3 days. They reheat really well in the toaster or microwave. For microwave reheating, cover them with a damp paper towel to keep them moist.

Freeze: These pancakes freeze great! Let them cool completely, then place them in a freezer bag with wax paper between each pancake to prevent sticking. They'll stay good in the freezer for up to 2 months. To reheat, pop them in the toaster or microwave them straight from frozen. If using the microwave, cover them with a damp paper towel and heat in 30-second intervals until warm.

Recipe Tips

• Let your griddle or skillet heat up properly before starting. If it's not hot enough, your pancakes will spread too much and won't get that perfect golden color.
• Don't overmix your batter. A few small lumps are fine and will give you fluffier pancakes than a completely smooth batter.
• Test your baking powder and baking soda before starting. Drop a little baking powder in warm water - it should fizz immediately. For baking soda, add a drop of vinegar - it should bubble right away.
• Watch for the bubbles on your pancakes to tell when they're ready to flip. The bubbles should pop and leave little holes that stay open, and the edges should look slightly dry.
• Resist the urge to press down on your pancakes with the spatula. This squeezes out air pockets and makes them dense instead of fluffy.
• If your first pancake doesn't turn out perfect, don't worry - this often happens while your pan is still adjusting to the right temperature.
• When reheating leftover pancakes, a quick trip through the toaster works better than the microwave for keeping them crisp on the outside and fluffy inside.

Why aren't my pancakes fluffy?

Old leavening agents are usually the culprit. Make sure your baking powder and baking soda are fresh. Also check that your pan isn't too hot - this can make pancakes spread too thin.

Can I make the batter the night before?

It's best to mix the batter fresh. The leavening agents start working as soon as they get wet, so you'll lose some fluffiness if the batter sits overnight.

Pink Pancakes bring smiles to any breakfast table with their fun color and fluffy texture. They're just as easy to make as regular pancakes but feel extra special, especially when topped with whipped cream and warm maple syrup. Plus, with just 20 minutes from start to finish, you can make any morning feel like a celebration!