Red Velvet Pancakes
User Reviews
5
Red Velvet Pancakes
Description
This Red Velvet Pancakes recipe starts with a batter of all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. The wet ingredients include buttermilk, melted butter, eggs, vanilla extract, apple cider vinegar, and red food coloring, which together create a fluffy, moist pancake with characteristic red color and a touch of cocoa flavor.
The pancakes are cooked on a heated skillet or griddle, with care to control browning often assisted by a little butter or cooking spray. Bubbles on the pancake surface signal when to flip for even cooking. The pancakes finish with a glaze made from whipped cream cheese and butter, sweetened with powdered sugar and milk, giving a smooth, tangy layer that enriches the stack visually and flavor-wise.
Room temperature ingredients help ensure even mixing and smooth batter consistency. This recipe offers a festive appearance while balancing the cocoa's depth and the glaze's sweetness, making it suitable for special occasions or weekend breakfasts.
Substitutions for red food coloring like red beet powder can be used for natural coloring. Using a dab of lard or Crisco to brown the pancakes can improve color development. Measuring and smoothing batter carefully helps create evenly sized pancakes.
Ingredients
Glaze
- 4 oz cream cheese softened (room temp)
- 4 tbsp butter softened (room temp)
- 1 1/2 cups confectioners sugar
- 1 tsp vanilla extract
- 1/2 cup milk room temp, whole
Batter
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tbsp cocoa powder
- 4 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups buttermilk (See Note 1)
- 1/4 cup butter melted
- 2 egg room temp, large
- 2 tsp vanilla extract
- 1/2 tsp apple cider vinegar
- 2 tbsp red food coloring
Instructions
- Whip the cream cheese and butter together in a large bowl with a hand mixer until smooth. Carefully beat in the confectioners' sugar, then add the vanilla and milk. Beat until the glaze is smooth. Set aside.
- Whisk the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Beat the buttermilk, melted butter, eggs, vanilla and vinegar together in separate bowl until smooth, then stir in the red food coloring (See Note 2). Add the buttermilk mixture to the dry ingredients and whisk until smooth.
- Heat a cast iron pan, griddle, or non-stick skillet over medium heat. Coat pan with cooking spray or a dab of butter. (See Note 3). Use paper towel to wipe the butter and coat bottom of skillet.
- Pour 1/3 cup batter into the middle of the skillet. I use a 1/3 cup measure as we want a 1/4 cup batter per pancake and not all pours out as batter is thick (See Note 4).
- Look for bubbles to rise to the pancake surface, flip and cook the other side until golden brown.
- Remove from skillet and keep warm. Repeat until all batter is used. Serve with butter, glaze or syrup of choice.
Notes
- Use buttermilk at room temperature to prevent butter from hardening when mixing the batter.
- Red beet powder may be used as a natural alternative to red food coloring for those who prefer it.
- A small amount of Crisco or lard can be used during cooking to improve browning better than butter alone.
- When pouring batter into the skillet, smooth it carefully into a circular shape with the bottom of the measuring cup to ensure even, 4 to 5-inch pancakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 887 kcal
% Daily Value*
| Calories | 887kcal | 44% |
| Carbohydrates | 117g | 39% |
| Protein | 16g | 32% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 189mg | 63% |
| Sodium | 747mg | 31% |
| Potassium | 865mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 65g | 130% |
| Vitamin A | 1432IU | 29% |
| Calcium | 432mg | 43% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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