Blissfully Delicious

Red Velvet Pancakes

red velvet pancakes 2

I haven’t tried a new breakfast recipe in a while – so I thought, how fun would it be to try these red velvet pancakes? I keep on going back to my regular whole wheat pancake recipe and maybe mix up the toppings a little bit, but I never really stray away from my tried and true recipe. I figured that this would be a perfect one to make. I absolutely love red velvet flavor in cake, or cupcakes, so making them into these tiny little fluffy cakes for breakfast seemed like a great idea. The ingredients, naturally, are pretty much the typical ingredients I’d normally find in red velvet cake, down to the white vinegar and the cocoa powder. These pancakes were  house smelled amazing when I made these which was a bonus!

red velvet pancakes

It came together in no time, and I successfully sold these pancakes as “cake” to my daughter. I didn’t have any large shaped cookie cutter, but it will be so much fun to turn them into different shapes using fun-shaped cookie cutters. To save time, I prepared the dry and wet ingredients the night before (minus the butter). I left the dry ingredients out in a closed container on top of the counter, and the wet ingredients in the refrigerator. This way, all I needed to do was melt the butter, mix it into the wet ingredients, and then proceed with the rest of the direction.

1 1/2 cups white whole wheat flour, or all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated white sugar
1/3 cup powdered sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 cups buttermilk (add a little more if the batter appears to be too thick)
2 large eggs
1 teaspoon vanilla extract
2 tablespoons white vinegar
1 tablespoon red food coloring
4 tablespoons (1/2 stick) salted butter, melted

Pre-heat skillet or griddle over medium heat or 320°.

Mix all of the dry ingredients (flour through salt) together in a large bowl. Whisk thoroughly to combine until all lumps are gone.

In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla, vinegar, and food coloring. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir until mostly combined. Add in the melted butter and fold gently to mix.

Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with maple syrup, whipped cream, butter, and or fruits as desired.

Yield: ~12 medium sized pancakes

Recipe printed from the Recipe Girl


6 Responses to “Red Velvet Pancakes”

  1. #
    Erin — January 25, 2013 at 9:03 am

    These would be perfect for a Valentine’s Day breakfast! How fun. :)

  2. #
    Tracey — January 25, 2013 at 2:48 pm

    These would be so much fun for Valentine’s Day! I love the bright red color :)

  3. #
    Choc Chip Uru — January 26, 2013 at 12:46 am

    Awwww too delicious :)

    Choc Chip Uru

  4. #
    john@kitchenriffs — January 27, 2013 at 5:48 pm

    Great idea to premix the ingredients! I don’t know why I never do that. Love the color of these! So pretty! Really terrific idea – thanks for this.

  5. #
    mjskit — January 27, 2013 at 5:59 pm

    Well this just look quite delicious! What fun pancakes to surprise the family with. :)

  6. #
    Raymund — January 29, 2013 at 8:41 pm

    Very nice and vibrant colour!

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