Red Velvet Pancakes

Take your breakfast game up a notch with my gorgeous red velvet pancake recipe. They’re light, fluffy, and easy to make. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 315kcal

Author Arman Liew

Ingredients

2 cups all purpose flour sifted
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 cup buttermilk
2 large eggs room temperature
1/2 teaspoon red food coloring
2 tablespoons cocoa powder

Instructions

Combine flour, sugar, baking soda, baking powder, and salt in a bowl. Make a well and add the buttermilk and eggs. Whisk until a thick batter remains. Stir in the vanilla and red food coloring.
Let the batter sit for 2-3 minutes to thicken.
Add oil to a non-stick pan and place over medium heat. Once hot, drop ¼ cup portions of the pancake batter and cover the pan. Cook pancakes for 2-3 minutes, flipping halfway through.
Repeat the process until all the pancakes are cooked up.

Video

Notes

Layering: I decorated my pancakes with a simple cream cheese frosting (store-bought). These pancakes are just as delicious on their own. You can also use Greek yogurt for a high-protein option.
DIY buttermilk: One cup of milk with one tablespoon of lemon juice or vinegar.
Leftovers: Pancakes keep in the fridge, covered, for up ot 3 days. You can freeze them for up to 3 months.
Gluten-free: I tested these using gluten-free all-purpose flour (with added xanthan gum), and it worked well. I used Bob's Red Mill brand. I can't vouch for other brands or other non-gluten flours.

Nutrition