Continuing with my red velvet baking mania, I recently tried making red velvet pancakes.
I really love red velvet pancakes. Whenever I see it on a breakfast menu, I feel compelled to order it.
These came out light and fluffy. with just a slight trace of cocoa. I might increase the cocoa flavor a little bit next time, but these were still pretty good.
I attempted making a cream cheese icing swirl right into the pancake. It looked great until I flipped it over and then I couldn’t get the side with the icing to cook properly.
So I scrapped that idea and just made them plain and them topped them with a cream cheese glaze. And then I had to add some of my mini heart sprinkles because I bought a whole container and I don’t know what else to do with them.
Red Velvet Pancakes
Ingredients
- 1 cup all purpose flour
- 6 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 egg
- 1 tbsp unsalted butter melted
- 3 tbsp fat free milk
- 2 tbsp unsweetened cocoa powder (see note)
- 1/2 tsp vinegar
- 1 tsp red food coloring (see note)
Cream Cheese Glaze
- 4 oz cream cheese
- 1 cup powdered sugar
Instructions
- In a large bowl, combine all ingredients. Whisk until only very small lumps remain.
- Heat skillet or griddle and add a little oil to grease the pan. Pour about 1/4 cup of batter onto pan, flipping pancake over when it begins to bubble. Cook another 30 seconds or so until done and then remove from stove. Repeat with remaining batter.
- To make the glaze, mix glaze ingredients in a mixing bowl or food processor until fluffy. Drizzle onto pancakes.
Notes
- If you want a more pronounced cocoa flavor, add another tablespoon of cocoa powder.
- If your batter doesn't look red you will need to add more coloring, but mine was pretty red with only 1 teaspoon.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Hi, i love your blog. I have some questions about pancake. My country doesnt have a buttermilk and sour cream is just not our taste. Is it any other way to make a pancake that is not using those ingredients? And have u ever make a very soft but not shewy pancake? more like a melted in ur mouth texture. If yes, do u mind sharing the recipe? Thank you very much.
I have not tried to make pancakes without buttermilk or sour cream as they are usually pretty standard for American pancakes and replacing with regular milk changes the texture. sorry i can’t be of more help
You can make your own buttermilk though- all it requires is one cup milk to be mixed with a tbspn of lemon juice and let it stand for 5 minutes
Its not showing the recipe that was there yesterday?????
Sorry, there were issues with the site this morning. everything should be back up and running now
I’m so excited that I found this! I’ll definitely be making these for my family on V-day!!
I hope you enjoy them!