Red Velvet Pancakes

There’s something utterly enchanting about waking up to a plate of Red Velvet Pancakes. With their striking crimson hue and rich, cocoa-infused flavor, these pancakes bring a delightful twist to your morning routine. Topped with luscious cream cheese frosting, toasted pecans, and a drizzle of warm maple syrup, they transform breakfast into a special occasion. Whether it’s a cozy weekend brunch or a festive holiday gathering, Red Velvet Pancakes are bound to impress and satisfy your sweet cravings.

What You’ll Love About This Recipe

• Eye-Catching Color: The vibrant red of these pancakes makes them a feast for the eyes.
• Decadent Flavor: The combination of cocoa and buttermilk creates a rich, moist texture.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is approachable for all skill levels.
• Customizable: You can add your personal touch with toppings or mix-ins.

The Essentials

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon fine grain sea salt
• 2 tablespoons sugar
• 2 tablespoons unsweetened cocoa powder
• 1 egg
• ¾ cup buttermilk, plus more for thinning (if needed)
• ½ cup sour cream
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 3 tablespoons butter, melted
• Additional butter for the skillet
• Cream cheese frosting, for topping
• Toasted chopped pecans, for topping
• Warm maple syrup, for topping

Gear Up: What to Grab

• Mixing bowls: For combining your dry and wet ingredients.
• Whisk: To ensure a smooth batter without lumps.
• Measuring cups and spoons: Precision is key for perfect pancakes.
• Skillet or griddle: A non-stick surface is ideal for cooking pancakes.
• Spatula: For flipping those pancakes to golden perfection.

Red Velvet Pancakes Made Stepwise

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, sea salt, sugar, and cocoa powder. This will ensure that the leavening agents are evenly distributed throughout the flour.

Step 2: Combine the Wet Ingredients

In another bowl, whisk together the egg, buttermilk, sour cream, red food coloring, and vanilla extract until well combined. This mixture will add moisture and flavor to your pancakes.

Step 3: Mix it All Together

Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or whisk until just combined. Be careful not to overmix; a few lumps are okay. If the batter is too thick, add a little more buttermilk to reach your desired consistency.

Step 4: Heat the Skillet

Preheat your skillet or griddle over medium heat and add a pat of butter to coat the surface. Once melted and bubbly, it’s time to cook!

Step 5: Cook the Pancakes

Using a ladle or measuring cup, pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 2-3 minutes until golden brown.

Step 6: Serve and Enjoy

Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. Serve the pancakes stacked high, topped with cream cheese frosting, toasted pecans, and a drizzle of warm maple syrup.

Make It Your Way

• Add chocolate chips for an extra sweet touch.
• Substitute the sour cream with Greek yogurt for a slightly tangy flavor.
• Incorporate some cinnamon or nutmeg for a warm spice note.
• Swap out the pecans for walnuts or your favorite nuts.

Author’s Commentary

This Red Velvet Pancakes recipe is a delightful way to bring a festive spirit to your breakfast table. The cream cheese frosting adds a rich, tangy finish that perfectly complements the pancakes’ sweetness. I love how versatile this recipe is; you can easily adjust the toppings to suit your taste. Whether you’re treating yourself or hosting brunch for friends, these pancakes will surely impress everyone!

Keep It Fresh: Storage Guide

• Refrigerate leftovers in an airtight container for up to 3 days.
• To reheat, place pancakes in the microwave for about 20 seconds or until warmed through.
• You can also freeze the pancakes by placing them in a single layer on a baking sheet, then transferring them to a freezer-safe bag once frozen. They can be stored for up to 2 months.

Top Questions & Answers

Can I make the batter ahead of time?

While it’s best to make the batter fresh, you can prepare it a few hours in advance. Just store it in the refrigerator and give it a gentle stir before cooking.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing ¾ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

Can I make these pancakes gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure that the blend contains xanthan gum for the best texture.

How can I make the pancakes less sweet?

You can reduce the sugar in the batter to your taste. Alternatively, consider omitting the cream cheese frosting or using a light syrup instead.

Before You Go

If you’re searching for a charming way to elevate your breakfast game, these Red Velvet Pancakes are the answer. With their stunning color and mouthwatering flavor, they make every bite a celebration. Don’t forget to share your pancake creations with friends and family; they’ll be asking for seconds and thirds! Enjoy the process of making these delightful pancakes, and let the sweet aroma fill your kitchen. Happy cooking!