easy25 min · 10 pancakes

Red Velvet

Name: Red Velvet Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 pancakes
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tbsp unsweetened cocoa powder; 2 tbsp sugar; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 1/4 cups buttermilk; 1 large egg; 2 tbsp melted butter; 1 tsp vanilla extract; 1 tsp white vinegar; 1 tbsp red food coloring (or 2 tbsp beet powder); 4 oz cream cheese, softened (for topping); 1/4 cup powdered sugar (for topping); 2-3 tbsp milk (for topping)

Cocoa powder and buttermilk do the heavy lifting. The red food coloring is optional but it's the whole point, isn't it? A cream cheese drizzle on top turns breakfast into something you'd photograph before eating. They taste like a red velvet cupcake that got flattened onto a griddle.

From Original recipe · Recipe facts not copyrightable (US law)

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Prep

10 min

Cook

15 min

Makes

10 pancakes

Difficulty

easy

Nutrition

Per serving (2 pancakes) · USDA FoodData Central: Pancakes, plain (adjusted for cocoa powder + cream cheese topping)

274kcal

Calories

7.1g

Protein

11.8g

Fat

34.6g

Carbs

1.2g

Fiber

Ingredients

Servings

1 1/2 cups all-purpose flour
2 tbsp unsweetened cocoa powder
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups buttermilk
1 large egg
2 tbsp melted butter
1 tsp vanilla extract
1 tsp white vinegar
1 tbsp red food coloring (or 2 tbsp beet powder)
4 oz cream cheese, softened (for topping)
1/4 cup powdered sugar (for topping)
2 -3 tbsp milk (for topping)

Instructions

1
Whisk 1 1/2 cups flour, 2 tbsp cocoa powder, 2 tbsp sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a large bowl.
2
In a separate bowl, whisk 1 1/4 cups buttermilk, 1 egg, 2 tbsp melted butter, 1 tsp vanilla, 1 tsp white vinegar, and 1 tbsp red food coloring until uniform.
3
Pour the wet into the dry and stir until just combined. The batter will be a deep red. Lumps are fine.
4
Make the cream cheese drizzle: beat 4 oz softened cream cheese with 1/4 cup powdered sugar and 2-3 tbsp milk until smooth and pourable.
5
Heat a non-stick pan over medium heat. Grease lightly with butter.
6
Pour about 1/4 cup batter per pancake. Cook 2-3 minutes until edges set and bubbles form.
7
Flip and cook another 1-2 minutes until cooked through.
8
Stack and drizzle with the cream cheese mixture while warm.

Notes

things we learned along the way

The vinegar reacts with the baking soda for extra lift. Don't skip it even though it seems weird.
Beet powder works as a natural alternative to food coloring. The color is a bit more burgundy than candy-red, but the flavor is better.
Medium heat. The cocoa and sugar burn fast if the pan is too hot.

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Source and credits

Recipe adapted from Original recipe. License: Recipe facts not copyrightable (US law).

Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.