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Ombré Style Pancakes

Ombré Style Pancakes

Pancakes is kids’ favourite weekend breakfast. Even adults can’t keep their hands off. Initially, I used to add eggs. But, personally, I don’t enjoy if any cooked foods have the smell of eggs. I am very fussy about it.

Once, I had my in-laws visiting us and my father in law used to enjoy pancakes. He had stopped eating eggs so I tried making pancakes without eggs. Since then, I have always made eggless pancakes. They are very soft, spongy and fluffy.

Every pancake day, I try to make different type of pancakes. This time I decided to make eggless ombré style pancakes with some Indian flavours.

Ombré style pancakes are shaded pancakes. In French 'ombré' means shaded. Multicoloured stack of pancakes with colours graduating from light to dark. I have used natural colours to shade them. I have used beetroot and rose syrup to create different shades of pink.

I am sharing a recipe of eggless ombré style pancakes flavoured with rose syrup, drizzled with cardamom, saffron flavoured golden syrup and garnished with rose petals, pistachios, caramelised figs and fresh fruits.

Note -

You can replace golden syrup with honey or sugar syrup.

Butter and milk can be replaced by vegan alternatives to make vegan pancakes.

Preparation time :

10 - 15 minutes

Cooking time :

15 - 20 minutes

Total time :

Serves :

4 (makes approx. 16-18 pancakes)


Self raising flour


Baking powder

Cardamom powder


Rose syrup



Golden syrup



Ghee / Butter

Caster sugar

Dried rose petals

Mango skinned

Pomegranate seeds

Pistachios roughly chopped


Directions for Caramelised Figs

Cut figs vertically to make two pieces.

In a plate, add caster sugar and dip figs into sugar to coat the flesh side of the figs.

Add a teaspoon of ghee / butter to the pan.

When pan becomes hot add figs to the pan with sugar coated side down.

Let it cook on medium heat for 3 minutes.

Remove from pan and keep aside with caramelised side facing up.

Directions for Saffron flavoured golden syrup

Add a cup of golden syrup to pan.

Add saffron strands and cardamom powder, mix well. Heat on low heat for 2-3 minutes and keep aside.

Sift flour into a bowl. Add salt, baking powder and cardamom powder. Mix well.

Slowly add milk to dry mixture mixing continuously to make a smooth batter.

Heat non-stick frying pan on medium heat. Add a small cube of butter and coat the pan well.

Pour approximately ¼ cup of batter onto the hot pan for a pancake. You can make 2-3 pancakes in one go depending upon the size of the pan.

Flip when bubbles begin to appear on the surface of the pancake.

When cooked keep aside in a tray. Cover with aluminium foil to keep them warm.

Add 1½-2 teaspoons of beetroot puree to colour the batter and make 2 pancakes.

Again add 1½-2 teaspoons of beetroot puree to make it little darker and make 2 pancakes.

Keep adding beetroot puree to get darker shade of batter and make 2 pancakes each time.

Repeat till all batter is used to make pancakes.


Apply little butter on each pancake. Drizzle each pancake with little saffron flavoured syrup.

Stack 12-14 pancakes by colour graduating from light to dark.

Garnish with dried rose petals, pomegranate seeds, and chopped pistachios.

Top with chopped mango and caramelised fig.

Drizzle some more syrup on pancakes and serve.

Serving Suggestions


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