Pink Pancakes Recipe
These delicious Pink Pancakes combine regular pantry staples to create fluffy, pink pancakes that look amazing on any breakfast table.
Servings: 8
Calories: 197kcal
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 Tablespoons sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cup milk
- ¼ cup canola oil (plus extra for cooking)
- Pink or red food coloring
Instructions
- In a small mixing bowl, add flour, baking powder, baking soda, and sugar. Whisk together until well combined. Set aside.
- Add milk, vanilla, egg, and oil to a large mixing bowl and whisk until well combined.
- Add the dry ingredients to the wet ingredients and beat with a whisk until smooth.
- Add pink or red food coloring and mix well until the desired shade of pink is reached. I opted for a lighter pink color.
- Drizzle canola oil over a large griddle or skillet and preheat over medium heat.
- Pour ¼ cup size portions of batter onto the preheated griddle or skillet and cook for about 2 minutes or until small bubbles form and pop.
- Flip the pancakes and cook for another 2 minutes or until lightly browned, and firm in the center.
- Serve warm with maple syrup and whipped cream.
Notes
Watkins has food coloring with no artificial dyes.
Let your griddle or skillet heat up properly before starting. If it's not hot enough, your pancakes will spread too much and not get that perfect golden color.
Keep leftover pancakes in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 197kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 266mg | Potassium: 91mg | Fiber: 1g | Sugar: 6g | Vitamin A: 91IU | Calcium: 112mg | Iron: 1mg