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Red Velvet Pancakes

Honey drizzle over red velvet pancakes with fresh berries
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Fluffy, vibrant red velvet pancakes with a subtle cocoa flavor and a tangy buttermilk twist. Perfect for a festive breakfast or brunch that feels special without extra effort.

Ingredients

Scale
  • 2 1/3 cups all-purpose flour (unbleached preferred)
  • 3 tbsp unsweetened natural cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups milk (whole or 2%)
  • 2 tbsp white vinegar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 tbsp red food coloring (gel or liquid)
  • 2 tsp vanilla extract
  • 1/3 cup salted butter, melted (or unsalted + pinch of salt)
  • Cream cheese glaze (optional)
  • Fresh raspberries and mint leaves (optional garnish)

Instructions

  1. Prep Buttermilk Substitute:
    Mix milk and vinegar. Let sit 2 minutes until slightly curdled.
  2. Combine Dry Ingredients:
    Whisk flour, cocoa, baking powder, baking soda, and salt in a large bowl.
  3. Mix Wet Ingredients:
    In another bowl, whisk eggs, sugar, red food coloring, vanilla, melted butter, and the milk-vinegar mix until smooth.
  4. Combine & Stir:
    Slowly add dry ingredients to wet mix. Stir gently until just combined. Batter should be thick but pourable; some lumps are okay.
  5. Heat & Cook:
    Preheat griddle or non-stick skillet to medium (350°F). Lightly butter or spray surface. Pour 1/4 to 1/3 cup batter per pancake. Cook 1-2 minutes until bubbles form and edges set. Flip and cook 1-2 minutes more until cooked through.
  6. Serve:
    Stack pancakes, drizzle with cream cheese glaze, garnish with raspberries and mint if desired.

Notes

Serving: Great with cream cheese glaze or honey. Add whipped cream or fresh fruit for extra treat.

Tips:

  • Use room temperature eggs and milk for better mixing.
  • Avoid overmixing to keep pancakes tender.
  • Use gel food coloring for richer color with less.

Storage:

  • Store leftovers in an airtight container in the fridge up to 3 days.
  • Freeze with parchment paper between pancakes for up to 2 months.

Reheating:

  • Warm gently in microwave (15-30 seconds) or toaster oven to keep fluffiness.

Find it online: https://cakeshungry.com/red-velvet-pancakes/