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A delicious plate of Red Velvet Pancakes

Red Velvet Pancakes

Fluffy red velvet pancakes perfect for a special breakfast or brunch. Top with whipped cream and sprinkles for a delightful treat!
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 3 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 253
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 120 g all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 177 ml buttermilk
  • 2 large eggs
  • 2 tablespoons melted butter
  • 1 tsp vanilla extract
  • 1-2 tablespoons red food coloring
  • to taste sprinkles for topping
  • to taste whipped cream for topping

Equipment

  • Non-stick skillet

Method
 

  1. In a large mixing bowl, whisk together the buttermilk, sugar, eggs, melted butter, and vanilla extract.
  2. Sift in the flour, cocoa powder, baking powder, baking soda, and salt and stir until just combined. Do not overmix; a few lumps are okay.
  3. Then, add a few drops of red food coloring and mix. Add a little bit more at a time until you reach the desired color.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
  5. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake, then flip and cook the other side until lightly browned. Repeat until all the batter is used.
  6. Serve the red velvet pancakes warm, topped with sprinkles and a dollop of whipped cream.

Notes

For a richer flavor, try adding a touch of cinnamon or nutmeg to the batter. Let the batter rest for 2-3 minutes before you start to cook. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to milk.