Go Back
A delicious plate of Red Velvet Pancakes

Red Velvet Pancakes

Elevate your breakfast with these delicious Red Velvet Pancakes, topped with sprinkles and whipped cream for a special treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 3 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 253
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 120 g all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet Ingredients
  • 177 ml buttermilk
  • 2 large eggs
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring adjust to desired color
Toppings
  • 1 handful sprinkles
  • 1 dollop whipped cream

Equipment

  • Non-stick skillet

Method
 

  1. In a large mixing bowl, whisk together the buttermilk, sugar, eggs, melted butter, and vanilla extract.
  2. Sift in the flour, cocoa powder, baking powder, baking soda, and salt and stir until just combined. Do not overmix; a few lumps are okay.
  3. Add a few drops of red food coloring and mix. Add more if needed to reach the desired color.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
  5. Pour about ΒΌ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until lightly browned. Repeat with remaining batter.
  6. Serve the pancakes warm, topped with sprinkles and a dollop of whipped cream.

Notes

For taller pancakes, add the food coloring with the liquid ingredients. Make your own buttermilk if needed. Try adding cinnamon or nutmeg for richer flavor. Use a large skillet to give pancakes room and wipe it between batches. Store leftovers in an airtight container for 2 days.