Description
Fluffy red velvet pancakes offer a rich flavor with cocoa hints and tangy buttermilk, perfect for special weekend breakfasts. Top with cream and berries for a festive dish your family enjoys.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 large egg
- 3/4 cup buttermilk
- 1/4 cup sour cream
- 1 tablespoon red gel food coloring
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- Extra unsalted butter for greasing
- Whipped cream
- Maple syrup
- Fresh strawberries, sliced
Instructions
- Whisk dry ingredients together in a large bowl.
- Beat egg, buttermilk, sour cream, food coloring, and vanilla in another bowl until smooth.
- Stir wet mixture into dry ingredients until just combined.
- Gradually mix in melted butter to form a smooth batter; thin with 1-2 tablespoons extra buttermilk if needed.
- Heat a nonstick skillet over medium heat; grease lightly with butter.
- Scoop 1/4 cup batter per pancake onto the skillet.
- Cook until bubbles form and edges set, about 2 minutes.
- Flip and cook 1-2 more minutes until golden.
- Stack pancakes and keep them warm; repeat with remaining batter.
- Serve topped with whipped cream, maple syrup, and strawberry slices.
Notes
- Always cook eggs and dairy to 165°F internal temperature for safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American