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5 from 2 votes

Rosewater Cardamom Pancakes + Saffron Syrup

A classic American recipe with a Persian twist, these rosewater cardamom pancakes with saffron syrup are the love between east and west. The fluffy pancakes with rose and cardamom aroma kissed by saffron syrup, a dream come true! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American, Persian
Servings: 4 servings
Calories: 327kcal


Rosewater Cardamom Pancakes:

  • 1 cup all purpose flour
  • 1 tablespoon granulated sugar
  • 2 tablespoon melted butter
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 1 egg
  • ¼ cup rose water
  • ½ teaspoon cardamom

Saffron Syrup:

  • ½ cup water
  • ½ cup granulated sugar
  • 2 tablespoon rosewater
  • 2 tablespoon bloomed saffron


Rosewater Cardamom Pancakes:

  • Mix all the dry ingredients in a large bowl.
  • Add all the wet ingredients, mix until just combined. Don't over mix.
  • Heat a non-stick pan on medium heat, pour ¼ cup of the batter and cook for 45 second on each side until fully cooked. Repeat with the remaining batter.
  • Serve with Saffron Syrup.

Saffron Syrup:

  • Heat water and sugar over medium heat until starts boiling. Simmer for 5 minutes. Turn the heat off, add bloomed saffron and rosewater. Cool and serve.


Calories: 327kcal | Carbohydrates: 55g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 269mg | Potassium: 231mg | Fiber: 1g | Sugar: 31g | Vitamin A: 333IU | Calcium: 123mg | Iron: 2mg