Strawberry Rose Pancakes Recipe

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This 20-minute masterpiece is destined for your next weekend brunch.
strawberry rose pancakes recipe: strawberry rose pancakes on a plate being drizzled with syrup
Doaa Elkady/The Feel Good Foodie Cookbook
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Bursting with fresh strawberries and a hint of rose, these pancakes are [...] sophisticated and deceptively simple.

Fact: It’s impossible to get sick of traditional pancakes. But you may be surprised by how much you enjoy this fruity, floral strawberry rose pancakes recipe from Yumna Jawad’s new cookbook, The Feel Good Foodie Cookbook.

“Pancakes for me looked a little different growing up,” writes Jawad. “Inspired by atayef—airy, slightly sweet Mediterranean pancakes—they were stuffed, fried and soaked in a floral-scented simple syrup. To play off that flavor for an easier weekend breakfast or brunch, I created these pancakes as a modern riff on a traditional Lebanese recipe. Bursting with fresh strawberries and a hint of rose, these pancakes are kind of sophisticated and deceptively simple.”

She recommends crowning them with a dollop of whipped Greek yogurt and a generous drizzle of honey, but we won’t tell if you douse them in maple syrup instead.

Excerpted from THE FEEL GOOD FOODIE COOKBOOK by Yumna Jawad. Copyright © 2024 by Yumna Jawad. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York.  All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. 


1 cup milk

1 large egg

2 tablespoons (¼ stick) unsalted butter, melted, plus more for cooking

1 teaspoon rose water

1 cup all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

¼ teaspoon kosher salt

1 cup strawberries, hulled and finely chopped, plus more for serving

Maple syrup, for serving


1. In a large bowl, whisk the milk, egg, butter and rose water until smooth. Gently stir in the flour, sugar, baking powder and salt until everything is combined (a few lumps are okay). Stir in the strawberries.

2. Coat a griddle or large nonstick skillet with butter and heat over medium heat. Pour the batter into the pan ⅓ cup at a time, forming pancakes that are about 6 inches in diameter and making sure there is a little space between each pancake. Cook the pancakes on one side until small bubbles start to form on the tops and the edges begin to brown, about 3 minutes. Flip each pancake; cook on the second side until golden brown, about 2 minutes longer. Serve immediately with the maple syrup.

Nutrition Facts
  • 123 calories

  • 5g fat

  • 17g carbs

  • 4g protein

  • 4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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