Description
Deliciously fluffy and visually striking, these Red Velvet Pancakes combine the classic flavors of red velvet cake with the comforting texture of traditional pancakes. Enhanced with cocoa powder and a touch of red food coloring, they offer a perfect breakfast or brunch treat, easily paired with cream cheese frosting or Greek yogurt for added richness.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour, sifted
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 tablespoons cocoa powder
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs, room temperature
- 1/2 teaspoon red food coloring
Instructions
- Mix dry ingredients: In a large bowl, combine the sifted flour, sugar, baking soda, baking powder, salt, and cocoa powder. Stir them together well to ensure the leavening agents and cocoa powder are evenly distributed.
- Add wet ingredients: Make a well in the center of the dry mixture and add the buttermilk and eggs. Whisk the mixture until a thick and smooth batter forms. Stir in the red food coloring thoroughly to achieve the signature vibrant red hue.
- Rest the batter: Allow the batter to sit for 2-3 minutes to thicken slightly; this resting period helps improve the pancake texture.
- Preheat pan and add oil: Heat a non-stick pan over medium heat and lightly grease it with oil to prevent sticking.
- Cook the pancakes: Pour 1/4 cup portions of batter into the hot pan, covering the pan with a lid. Cook the pancakes for about 2-3 minutes, flipping halfway through until both sides are golden brown and the pancakes are cooked through.
- Repeat cooking: Continue cooking in batches until all the batter has been used, maintaining the medium heat.
Notes
- Layering: These pancakes are delicious on their own but can be enhanced with a simple cream cheese frosting or Greek yogurt for a protein boost.
- DIY buttermilk substitute: Combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar to make a homemade buttermilk substitute.
- Storage: Leftover pancakes can be refrigerated, covered, for up to 3 days or frozen for up to 3 months for convenient future meals.
- Gluten-free option: Using gluten-free all-purpose flour with xanthan gum works well; Bob’s Red Mill brand is recommended.
Nutrition
- Serving Size: 1 serving (approximately 3 pancakes)
- Calories: 320
- Sugar: 8g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg
