Red Velvet Pancakes
Deliciously vibrant red velvet pancakes topped with a creamy glaze, perfect for breakfast and special occasions.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Sifted or whisked to remove lumps
- 1 tbsp cocoa powder Unsweetened; use natural for a brighter red hue
- 1 tbsp baking powder Ensure freshness for maximum lift
- 1/4 tsp salt
- 1 tbsp sugar
Wet Ingredients
- 1 cup buttermilk Cultured preferred; a substitute can be made with milk and vinegar
- 1 large egg
- 2 tbsp vegetable oil For cooking and moisture
- 1 tsp vanilla extract
- a few drops red food coloring Adjust to desired color
For Serving
- 1 batch cream cheese glaze Whisk together softened cream cheese, powdered sugar, and milk
Instructions
Preparation
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar.
- In another bowl, combine the buttermilk, egg, vegetable oil, vanilla extract, and red food coloring.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
Cooking
- Heat a non-stick skillet or griddle over medium heat, lightly greased with oil.
- Pour about 1/4 cup of batter for each pancake. Cook until bubbles form and edges set, then flip and cook until golden brown.
- Keep finished pancakes warm in a low oven if needed.
Serving
- Stack and serve warm with a generous drizzle of cream cheese glaze on top.
Notes
For a deeper chocolate flavor, add more cocoa and melted chocolate to the wet mix. Avoid overmixing to keep pancakes tender.