Description
Delicious and fluffy Red Velvet Pancakes made with cocoa powder and a hint of red food coloring, perfect for a festive breakfast or brunch. These pancakes are easy to prepare and can be enjoyed on their own or with cream cheese frosting or Greek yogurt for added flavor and protein.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour, sifted
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 tablespoons cocoa powder
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs, room temperature
- 1/2 teaspoon red food coloring
Instructions
- Mix Dry Ingredients: In a large bowl, combine the sifted flour, sugar, baking soda, baking powder, salt, and cocoa powder. Stir them together to ensure even distribution of the leavening agents and cocoa powder.
- Add Wet Ingredients: Make a well in the center of the dry mixture and pour in the buttermilk and eggs. Whisk the ingredients until they form a thick batter without lumps. Stir in the red food coloring evenly, blending the batter to a vibrant red hue.
- Rest Batter: Allow the batter to sit for 2-3 minutes to thicken slightly, which helps achieve fluffy pancakes.
- Preheat and Oil Pan: Heat a non-stick pan over medium heat and add a bit of oil to coat the surface, preventing sticking and helping to develop a nice crust on the pancakes.
- Cook Pancakes: Pour 1/4 cup portions of the batter onto the hot pan. Cover the pan with a lid to trap heat and cook for 2-3 minutes. Flip the pancakes halfway through cooking to brown both sides evenly and ensure the inside is cooked through.
- Repeat: Continue the cooking process with the remaining batter until all pancakes are cooked and golden brown.
Notes
- Layering: These pancakes taste great plain, but are delicious when topped with a simple cream cheese frosting or Greek yogurt for extra protein.
- DIY Buttermilk: To substitute buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
- Storage: Store leftover pancakes in the fridge covered for up to 3 days or freeze for up to 3 months.
- Gluten-Free Option: Use gluten-free all-purpose flour with added xanthan gum (Bob’s Red Mill works well) to make these pancakes gluten-free. Other gluten-free flours may vary in results.
Nutrition
- Serving Size: 1 serving (approx. 3-4 pancakes)
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
