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!
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