Red Velvet Pancakes
Fluffy, cocoa-kissed red velvet pancakes with classic vanilla tang and a decadent option for cream cheese glaze. Perfect for Valentine’s Day, birthdays, or a cozy weekend brunch—easy to make with pantry staples and kid-approved.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (halal-certified or beet powder to taste)
- butter or neutral oil, for cooking
Instructions
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk buttermilk, egg, melted butter, vanilla, and red food coloring until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are fine. Do not overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. If using, set a 200°F (95°C) oven with a wire rack over a baking sheet to keep pancakes warm.
- Pour 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on top and edges look set, 2–3 minutes.
- Flip and cook 1–2 minutes more, until cooked through. Transfer to the warm oven and repeat with remaining batter.
- Serve warm with cream cheese glaze, maple syrup, berries, or your favorite toppings.
- Optional glaze: Beat softened cream cheese with powdered sugar, a splash of milk, and vanilla until smooth and pourable; drizzle over pancakes.
Nutrition
Serving: 1pancakeCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 4gSodium: 280mgFiber: 1gSugar: 6g
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