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 minuteminute
Cook Time 5 minutesminutes
Total Time 6 minutesminutes
Servings 12servings
Calories 118kcal
Author Arman Liew
Ingredients
2cupsall purpose floursifted
1/4cupsugar
1/2teaspoonsalt
1teaspoonbaking soda
2teaspoonsbaking powder
1cupbuttermilk
2largeeggsroom temperature
1/2teaspoonred food coloring
2tablespoonscocoa powderoptional
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.