Red Velvet Pancakes
There’s something utterly enchanting about waking up to a plate of Red Velvet Pancakes. With their…
Equipment
- Oven
- Baking sheet or oven-safe dish
- Large Bowl
- Whisk
- nonstick skillet
- Paper Towel
- Ladle
Ingredients
Ingredients
- 1 cupall purpose flour
- 1 teaspoonbaking soda
- 1/4 teaspoonbaking powder
- 1/4 teaspoonfine grain sea salt
- 2 tablespoonssugar
- 2 tablespoonsunsweetened cocoa powder
- 1 egg
- 3/4 cupbuttermilk plus more for thinning (if needed)
- 1/4 cupsour cream
- 1 tablespoonred food coloring
- 1 teaspoonvanilla extract
- 3 tablespoonsbutter melted
- Additional butter for the skillet
- Cream cheese frosting for topping (recipe below)
- Toasted chopped pecans for topping
- Warm maple syrup for topping
Instructions
Instructions
- Preheat the oven to 200°F and place a baking sheet or oven-safe dish inside to keep finished pancakes warm.
- In a large bowl, whisk together 1 cup all purpose flour, 1 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon fine grain sea salt, 2 tablespoons sugar, and 2 tablespoons unsweetened cocoa powder until combined and aerated.
- In a separate large bowl, whisk together 1 egg, 3/4 cup buttermilk, 1/4 cup sour cream, 1 tablespoon red food coloring, and 1 teaspoon vanilla extract until smooth.
- Pour the dry ingredients into the wet ingredients and whisk gently until just incorporated. Do not overmix; a few small lumps are fine.
- Melt 3 tablespoons butter. Slowly stream the melted butter into the batter while whisking until combined.
- If the batter is too thick to pour, stir in additional buttermilk, a tablespoon at a time, until the batter has a pourable consistency.
- Heat a large nonstick skillet over medium heat. Add a small dab of additional butter to the skillet and swirl to coat the surface; use a paper towel to wipe away any excess butter so the surface is evenly coated but not greasy.
- Ladle about 1/4 cup batter onto the skillet for each pancake. Pour the batter from the ladle onto one spot and allow it to spread into a round; do not move the ladle once you start pouring.
- Cook until bubbles form on the top of the pancake and the edges look set, then flip and cook the second side for about 1 to 2 minutes more, until cooked through and lightly browned.
- Transfer finished pancakes to the preheated oven to keep warm while you cook remaining batches.
- To serve, top pancakes with cream cheese frosting, toasted chopped pecans, and warm maple syrup.
Notes
Notes
To make cream cheese frosting, beat 5 ounces room temperature, unsalted butter on medium in a stand mixer fitted with the paddle attachment. Once the butter is smooth, beat in 7 ounces room temperature cream cheese, continuing to mix until smooth. Add 2 cups sifted confectioners' sugar and ¾ teaspoon vanilla extract and mix on low for a few moments. Increase the speed to medium and beat until smooth. To decorate your pancakes, simply spoon some of the frosting into a ziplock bag. Press the frosting to the bottom of the bag then seal the top, forcing out any air in the bag as your seal. Snip one of the bottom corners off the bag to form a piping tip. You can pipe out a star (like I did above) with a larger tip or snip a smaller opening for more precise decorations.
To make cream cheese frosting, beat 5 ounces room temperature, unsalted butter on medium in a stand mixer fitted with the paddle attachment. Once the butter is smooth, beat in 7 ounces room temperature cream cheese, continuing to mix until smooth. Add 2 cups sifted confectioners' sugar and ¾ teaspoon vanilla extract and mix on low for a few moments. Increase the speed to medium and beat until smooth. To decorate your pancakes, simply spoon some of the frosting into a ziplock bag. Press the frosting to the bottom of the bag then seal the top, forcing out any air in the bag as your seal. Snip one of the bottom corners off the bag to form a piping tip. You can pipe out a star (like I did above) with a larger tip or snip a smaller opening for more precise decorations.