A sweet and fragrant saffron pancake will be a hit on any brunch table all throughout the winter season.

In Sweden we often use saffron at Christmas time and what is better on a dark, cold December morning than to make these saffron pancakes for breakfast.

To make it even more delicious, pour some citrus syrup over your stack of pancakes, or smear them with a table spoon of chocolate spread before rolling them up and devour it.

In a wicker tray the ingredients to make saffron pancakes, oat milk, three eggs, a pinch of saffron, flour and sugar. Together with a folded red, gingham cloth napkin, a strand of green string and a red striped Christmas bauble. — Ingredients to make saffron pancakes

How to make saffron pancakes

In a bowl, pancake batter — Saffron pancake batter

Start by mixing the eggs and milk in a bowl. Then add flour and salt, keep mixing until you have a thin smooth batter. If you are more familiar with American style fluffy pancakes, the batter will not be thick like that. This batter is more the consistency of a liquid batter and should pour easily.

In a frying pan, a pancake is being cooked, with the top almost done and ready to turn — Frying saffron pancakes

Melt butter in a frying pan and add to the batter. Pour about 100 ml of batter into your hot pan, to make a thin pancake. Fry on one side until the batter has almost dried, before flipping it. If you try to flip it too early, you will notice that the batter will slide off into the pan and make the pancake lumpy. For all the measurements and more detailed description, see the recipe card below.

In a frying pan, a pancake is being cooked, with the top almost done — Frying saffron pancakes

Substitutes

For this recipe I have used plain white flour, but in the past I have also used half oat flour and half white flour, with success.

You can also use a non-dairy milk, or milk substitute for this recipe. I often have oat milk at home, using the same amount.

Freezable

This recipe scales really well, so make a big batch of these pancakes and freeze them, ready for a cozy pancake brunch.

I either roll the pancakes up and freeze them in a large freezer bag, or freeze them flat with a layer of parchment paper in between each. Both ways work well when you just want to take out a few pancakes at the same time. Defrost them in the fridge for a few hours and then reheat them in a dry frying pan about 30 seconds on each side.

In wicker basket with a striped Christmas bauble, a golden star, a black plate with saffron pancakes piled up with the top one folded in fours. — Saffron pancakes plated

Variations

If you prefer a different variation of these pancakes I have several more on my website. Try a thicker American style fluffy pancake, with my apple and cinnamon pancake or apple and peanut butter pancake.

Or if you want a different saffron recipe try my candied saffron oranges.

Print Recipe

Saffron pancakes

Sweet and fragrant saffron in a thin pancake will be a hit on any brunch table all throughout the winter season.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: Basics

Keyword: eggs, saffron

Servings: 6 portions

Ingredients

3 eggs
800 ml milk
400 gram flour
½ tsp salt
2 tbsp butter
0,5 gram saffron

Instructions

Mix egg and milk in a bowl.
Add flour and salt, whisk until batter is smooth.
Melt butter in a frying pan, add to the pancake batter and give it a stir.
Depending on the size of your frying pan, use about 100 ml batter and pour it into a hot pan, to make a thin pancake.
Fry pancakes about 3 minutes on each side, the upside should be almost coagulated before flipping.

Agile in the kitchen

Saffron pancake