Red Velvet Pancakes

Take your breakfast game up a notch with my gorgeous red velvet pancake recipe. They’re light, fluffy, and look incredible!

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 5

Total Time 6

Servings servings

Calories 118kcal

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 optional

Instructions

Combine flour, sugar, baking soda, baking powder, and salt. Make a well and add the buttermilk and eggs. Whisk until a thick batter remains. Stir through 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.

Notes

I decorated my pancakes with a simple cream cheese frosting (store-bought). These pancakes are just as delicious on their own.

TO STORE: When the pancakes have cooled completely, put them in an airtight container or in a Ziploc bag and store them in the fridge for up to 3 days.

TO FREEZE: Freeze the pancakes in an airtight container or bag. Put sheets of parchment paper in between the pancakes to prevent them from sticking to each other. Pancakes stored in the freezer last up to 3 months.

TO REHEAT: Microwave frozen or refrigerated pancakes for 30 seconds before serving them.

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