Ingredients

2 cups Plain Flour (can substitute with whole wheat flour for added nutrition)

2 teaspoons Baking Powder (essential for desired texture)

2 tablespoons Caster Sugar (granulated sugar can be used but may affect texture)

1 teaspoon Salt (no substitutions needed)

2 large Eggs (aquafaba can be used as a vegan substitute)

1 cup Milk (any milk, dairy or non-dairy, works well)

2 tablespoons Unsalted Butter (can substitute with coconut oil for a dairy-free version)

2 teaspoons Vanilla Extract (essential for enhancing taste)

Few drops Pink Food Coloring (use natural alternatives like beet juice if preferred)

1 cup Fresh Berries (use seasonal berries for freshness, for serving)

1/2 cup Maple Syrup (can be swapped for honey, for serving)

1 scoop Ice Cream (optional for a decadent touch, for serving)

Instructions

Step 1: In a large bowl, whisk together the plain flour, baking powder, caster sugar, and salt until well combined.

Step 2: In a separate jug, whisk the eggs, milk, melted unsalted butter, and vanilla extract until smooth.

Step 3: Create a well in the dry ingredients and gradually pour in the milk mixture, stirring gently until just smooth. Avoid overmixing.

Step 4: Divide the pancake batter into separate portions and tint each one with varying amounts of pink food coloring to create an ombre effect.

Step 5: Preheat a lightly greased non-stick frying pan over medium heat.

Step 6: Pour about ¼ cup of the darkest pink batter onto the pan and cook for 1–2 minutes until bubbles appear on the surface.

Step 7: Flip the pancake carefully and cook the other side for about 1 minute until golden brown. Remove and keep warm.

Step 8: Repeat with each lighter shade of pink batter, stacking pancakes from darkest to lightest to enhance the ombre effect.

Step 9: Serve the warm pancakes topped with fresh berries, a drizzle of maple syrup, and a scoop of ice cream if desired.

Tips & Variations

For a dairy-free version, swap unsalted butter with coconut oil and use plant-based milk.

To keep batter smooth, avoid overmixing once wet and dry ingredients are combined—it helps keep pancakes fluffy.

Use natural food coloring like beet juice as a healthier alternative to artificial food dyes.

Try adding a pinch of cinnamon or lemon zest to the batter for an extra flavor twist.

FAQs

Can I make these pancakes vegan?

Yes, you can substitute eggs with aquafaba (the liquid from canned chickpeas) and use plant-based milk and coconut oil instead of dairy to make vegan ombre pancakes.

How do I get distinct pink shades for the ombre effect?

Divide the batter into separate bowls and add different amounts of pink food coloring to each one, from a few drops for the lightest pink to more drops for the darkest. This layering creates the ombre appearance when stacked.