These fun red velvet pancakes are not just a treat for your taste buds but also a feast for your eyes! Fluffy and soft, they come with a hint of cocoa that makes them delightful.
Pour on some cream cheese glaze, and you’ve got breakfast that feels like a special occasion. I love serving these for brunch; they’re sure to make anyone’s morning extra cheerful! 😄
Key Ingredients & Substitutions
All-purpose flour: The backbone of these pancakes, all-purpose flour provides the right structure. If you’re looking for a gluten-free option, try using a gluten-free all-purpose blend, which usually works well in pancakes.
Cocoa powder: This adds a hint of chocolate flavor and deep color. Use unsweetened cocoa powder for best results. If you’re out of cocoa, try using carob powder for a different but delightful taste.
Buttermilk: It adds moisture and tang. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes. This is my go-to substitute!
Red food coloring: This gives these pancakes their signature red hue. If you’d prefer to avoid artificial coloring, you can use beet juice or natural red food dyes as a substitute.
Cream cheese icing: This delicious drizzle elevates the pancakes. If you’d like a lighter option, you could mix Greek yogurt with a little honey and vanilla for a similar taste without the richness of cream cheese.
How Do I Get Fluffy Pancakes Without Overmixing?
The key to fluffy pancakes is gentle mixing. Overmixing can lead to dense pancakes. When you combine wet and dry ingredients, mix until they come together but still retain some lumps. This allows the pancakes to rise properly when cooked.
- Start with dry ingredients in one bowl and wet in another.
- Pour the wet ingredients into the dry and gently fold them together with a spatula.
- A few lumps are perfectly fine—resist the urge to stir until smooth!
Once the batter is ready, let it rest for a few minutes. This helps hydrate the flour and allows gluten to relax, resulting in fluffier pancakes!
How to Make Red Velvet Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
For Garnish:
- White chocolate chips (for sprinkling)
- Cream cheese icing (for drizzling)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time and another 15 minutes for cooking. So, in about 25 minutes, you’ll have delicious red velvet pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Start by taking a large mixing bowl. Sift the all-purpose flour, cocoa powder, baking powder, and salt together. This helps to combine everything and makes sure there are no lumps. Set this bowl aside for now.
2. Mix the Wet Ingredients:
In another bowl, whisk together the buttermilk, egg, sugar, vegetable oil, red food coloring, and vanilla extract. Whisk until everything is combined and smooth. This colorful mix will give your pancakes that perfect red velvet look!
3. Combine the Mixtures:
Now, take your wet mixture and gradually pour it into your dry ingredients. Use a gentle stirring motion until just combined. It’s okay if there are a few lumps—don’t overmix!
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. If you like, lightly oil the surface to prevent sticking. For each pancake, pour 1/4 cup of batter onto the skillet. Cook for about 2-3 minutes, until you see bubbles forming on the surface. Then, flip it over and cook for an additional 1-2 minutes until golden brown. Remove from the skillet and keep warm while you cook the rest!
5. Serve and Enjoy:
Once all the pancakes are cooked, stack them on a plate. Drizzle with cream cheese icing and sprinkle with white chocolate chips for that extra sweet touch. Enjoy your deliciously festive red velvet pancakes!
Can I Use Regular Milk Instead of Buttermilk?
Yes, you can! If you don’t have buttermilk on hand, simply make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of regular milk. Let it sit for about 5-10 minutes until it thickens. This will mimic the acidity of buttermilk!
How Can I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They can be reheated in the toaster or microwave, making for a quick breakfast!
Can I Make These Pancakes Vegan?
Absolutely! To make these pancakes vegan, substitute the buttermilk with plant-based milk, add 1 tablespoon of lemon juice, and replace the egg with 1/4 cup of applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). You can also use coconut oil instead of vegetable oil!
What Toppings Can I Use Besides Cream Cheese Icing?
You can get creative with toppings! Whipped cream, maple syrup, fresh fruits like strawberries or bananas, or even a chocolate drizzle would all be delicious alternatives. Tailor it to your taste for a fun and flavorful twist on your pancakes!
