Red Velvet Pancakes
These Red Velvet Pancakes are a stunning breakfast treat! Vibrant, cocoa-infused, and topped with cream cheese frosting, they turn any morning into a celebration.
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Skillet or griddle
- Spatula
Ingredients
For the Pancakes:
- 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
Instructions
Red Velvet Pancakes Made Stepwise
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, sea salt, sugar, and cocoa powder. This ensures even distribution of leavening agents.
- In another bowl, whisk together the egg, buttermilk, sour cream, red food coloring, and vanilla extract until well combined for moisture and flavor.
- Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or whisk until just combined. Add more buttermilk if batter is too thick.
- Preheat your skillet or griddle over medium heat and add a pat of butter to coat the surface. Once melted and bubbly, it’s ready to cook.
- Using a ladle or measuring cup, pour about ¼ cup of batter onto the skillet for each pancake. Cook 2-3 minutes until bubbles form and edges look set. Flip and cook another 2-3 minutes until golden brown.
- Remove pancakes from skillet and keep warm in a low oven while cooking remaining batter. Serve stacked with cream cheese frosting, toasted pecans, and warm maple syrup.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat pancakes in the microwave for about 20 seconds until warmed through.
- Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.