Saffron Pancakes

Saffron Pancakes


Delicious fluffy pancakes which almost taste like dessert at the breakfast table with the beautiful aroma and golden color added by use of Zaran saffron in the batter. A recipe which you will make again and again for its quick and simple yet elegant to dress up weekend mornings or birthdays. A basic flour, eggs and milk batter infused with exotic aroma of sweet smelling saffron- these pancakes are really delectable.


Recipe (Makes 5-6, 4 inch pancakes )

  • 3/4 tsp Zaran saffron
  • 1 +1/4 cup all purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 large egg
  • 2 tbsp melted butter, cooled
  • 1.5 cup whole milk
  • Butter - for cooking
  • To serve - Syrup, sliced almonds, whipped cream, cut up fruits etc




Using a mortar  & pestle, grind the saffron with a pinch of sugar to a fine powder. Add 2 tbsp of warm milk, mix well and set aside to infuse.

In a large bowl, whisk together the flour, sugar, baking powder and salt. In a smaller bowl, crack the egg, beat nicely and add the melted butter. Whisk again to combine. Add milk and whisk again to combine everything.


Make a well in the center of the flour mixture and pour in the egg & milk mixture. Fold gently using a rubber spatula to mix. Add the saffron and fold again to mix everything, do not mix a lot, it is okay if the batter is a little lumpy. The batter should be lacey, if you feel that the batter is thick, add extra milk to if its on loose side, add flour.


(The quantities in the recipe are to be used as a guideline, since flours have varied absorption quality)


Heat a cast iron griddle or a non stick frying pan over medium high heat. Add a knob of butter and let melt. Pour 1/3 cup of the batter onto the griddle. When the top of the pancake is set and you see a lot of bubbles, flip and cook on the other side. Serve warm.