Red Velvet Pancakes

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Ingredients
    The Pancake Batter
  • 2 cups All-purpose flour (Sifted for a lighter texture)
  • 3 tbsp Unsweetened cocoa powder (Adds depth and color)
  • 1/3 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/2 cups Buttermilk (Key for softness)
  • 2 large Eggs (Room temperature)
  • 1/4 cup Unsalted butter (Melted and slightly cooled)
  • 2 tsp Vanilla extract
  • 1-2 tbsp Red food coloring (Gel preferred for vibrant color)
    • For the Cream Cheese Glaze:
  • 4 oz Cream cheese (Softened)
  • 1 cup Powdered sugar
  • 3 -4 tbsp Milk (Adjust for desired consistency)
  • 1/2 tsp Vanilla extract
Instructions
  1. 1
    Mix the Dry Ingredients

    In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

  2. 2
    Blend the Vibrant Wet Ingredients:

    In a separate pitcher or medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Stir in the red food coloring until the liquid reaches a deep, uniform crimson hue.

  3. 3
    Combine with Care

    Pour the wet mixture into the dry ingredients. Use a rubber spatula to gently fold the batter until just combined. Stop as soon as the flour streaks disappear; a few small lumps are the secret to a fluffy pancake.

  4. 4
    Cook on Low Heat

    Heat a non-stick griddle over medium-low heat. Scoop 1/4 cup of batter per pancake. Wait until small bubbles appear on the surface and the edges look matte (about 2-3 minutes), then flip carefully and cook for another 1-2 minutes.

  5. 5
    Glaze and Garnish

    Whisk the glaze ingredients together until silky. Drizzle generously over warm stacks of red velvet pancakes and top with fresh berries for a professional, celebration-ready finish.

Read it online: https://www.showergourmet.com/recipe/red-velvet-pancakes/