Red Velvet Pancakes are fluffy, chocolatey and make for a fun breakfast.
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My family loves having breakfast for dinner. One of our family favorites when we are doing breakfast is pancakes. I decided to get a little festive this year and made these Red Velvet Pancakes. They turned out so fluffy and delicious. My daughter has already asked me to make them more often.
Frequently Asked Questions About Red Velvet Pancakes?
Can I freeze Red Velvet Pancakes
Yes! You can freeze Red Velvet Pancakes. Do not freeze the batter, you will only want to freeze already cooked pancakes. To freeze your pancakes wrap them individually in plastic wrap, and then place in the freezer in a freezer bag or freezer friendly container. Red Velvet pancakes can stay frozen for up to 6 months.
Thaw frozen pancakes in the fridge overnight. Toast on each side in a skillet on the stove, or toss in the oven at 350 degrees for 6 to 7 minutes. You could also place your pancakes on a microwave safe plate or wrap in a paper towel and microwave for 60 seconds.
What type of cream cheese frosting should I use?
I used an easy homemade cream cheese frosting recipe. However, you can use any type of frosting including canned if that is what you have on hand. Here are the ingredients that I use to make my cream cheese frosting. ½ cup softened butter 8 ounces of softened cream cheese, 4 cups confectioners sugar, and 2 teaspoons vanilla extract. Make sure that you use room temperature softened cream cheese and butter otherwise your frosting will be lumpy. Simply making all ingredients together with a hand mixer until thoroughly combined.
Red Velvet Pancakes
2 cups all purpose flour
1 cup powdered sugar
½ cup unsweetened cocoa
1 ½ teaspoons baking powder
½ teaspoon baking soda
pinch salt
½ cup granulated sugar
1 ½ cups buttermilk
2 large eggs
1 to 2 tablespoons red liquid food coloring
Cream cheese frosting, if desired
Powdered Sugar, if desired
How To Make
Preheat the griddle to 350 degrees.
Using a large bowl, whisk together the dry ingredients: flour, powdered sugar, cocoa, baking powder, salt and sugar.
Using a smaller bowl, combine the buttermilk, eggs, and red food coloring.
Gradually mix the buttermilk mixture into the flour mixture, stirring just until the dry ingredients are moistened. Do not mix the batter until completely smooth, your pancakes will not be tender.
Pour ¼ cup batter onto the prepared griddle or skillet, cooking until bubbles cover the top of the pancake and the edge looks dry and cooked, about 3 to 4 minutes. Flip the pancake and continue to cook for an additional 3 to 4 minutes.
Remove from the griddle and keep warm.
Serve with the cream cheese frosting and/or garnish the top of the pancakes with powdered sugar if desired.
Cooking Tips
- If you do not have buttermilk on hand you can make your own buttermilk by mixing together 1 /12 cups of milk, with 1 and a half tablespoons of white vinegar or lemon juice. Allow your milk to sit for about 10 minutes and then you have homemade buttermilk.
- Add in 1 cup of mini chocolate chips to add a little more chocolate to your pancakes
- Thin your batter r by adding slightly more milk, and use a food grade squeeze bottle to make shapes easier if you want shaped pancakes.
More Delicious Recipes
Instant Pot Chicken and Potatoes
Bourbon Molasses Glazed Pork Chops
Red Velvet Pancakes
Equipment
- Griddle or Skillet
Ingredients
- 2 cups all purpose flour
- 1 cup powdered sugar
- ½ cup unsweetened cocoa
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 ½ cups buttermilk
- 2 large eggs
- 1 to 2 tablespoons red liquid food coloring
- Cream cheese frosting if desired
- Powdered Sugar if desired
Instructions
- Preheat the griddle to 350 degrees.
- Using a large bowl, whisk together the dry ingredients: flour, powdered sugar, cocoa, baking powder, salt and sugar.
- Using a smaller bowl, combine the buttermilk, eggs, and red food coloring.
- Gradually mix the buttermilk mixture into the flour mixture, stirring just until the dry ingredients are moistened. Do not mix the batter until completely smooth, your pancakes will not be tender.
- Pour ¼ cup batter onto the prepared griddle or skillet, cooking until bubbles cover the top of the pancake and the edge looks dry and cooked, about 3 to 4 minutes. Flip the pancake and continue to cook for an additional 3 to 4 minutes.
- Remove from the griddle and keep warm.
- Serve with the cream cheese frosting and/or garnish the top of the pancakes with powdered sugar if desired.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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