Red Velvet Pancakes are an indulgent twist on a breakfast favorite, blending rich cocoa flavor with the bright hue of red. The delightful pancakes are perfect for special occasions or a fun brunch treat that will have everyone asking for seconds.
When making Red Velvet Pancakes, feel free to swap out the buttermilk for regular milk mixed with a splash of vinegar if necessary. For a gluten-free alternative, a good all-purpose gluten-free flour can also work wonders. Always check for allergies with the food coloring, as some brands may use different ingredients. Quality cocoa powder can truly enhance the flavor, so I recommend opting for Dutch-processed if you can find it.
Pancakes, Waffles & Crepes
Red Velvet Pancakes Recipe
Ingredients
- 1 1/2 cups unbleached flour
- 2 tablespoons cocoa powder
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 1/4 cups buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 4 tablespoons butter, melted and cooled
Instructions
- In a large bowl, combine 1 1/2 cups unbleached flour, 2 tablespoons cocoa powder, 3 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1 teaspoon salt.
- In another bowl, mix 1 1/4 cups buttermilk, 2 eggs, 1 teaspoon vanilla extract, 4 tablespoons melted and cooled butter, and 1 tablespoon red food coloring together until smooth.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined; don’t overmix, or the pancakes might end up tough.
- Preheat a pan or skillet over medium heat, and pour your desired amount of batter onto the hot surface. Cook until bubbles form on the surface, then flip and cook until the other side is golden and fluffy.
- Serve warm with whipped mascarpone and syrup for an extra touch of delight.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 3 of 3: