Description

Brighten your mornings with these fluffy, vibrant Red Velvet Pancakes. Perfectly sweetened and easy to make, they’re an eye-catching treat for any occasion!

Ingredients

Scale

1 cup all-purpose flour
2 tbsp unsweetened cocoa powder
1 tbsp baking powder
2 tbsp granulated sugar
1 cup buttermilk (or milk + 1 tbsp vinegar)
2 large eggs
2 tbsp vegetable oil (or melted butter)
1 tsp pure vanilla extract
1 tbsp red food coloring (gel works best)

Instructions

Gather your mixing bowl, whisk, measuring cups, and a nonstick skillet or griddle.
In a large bowl, whisk together the flour, cocoa powder, baking powder, and sugar until well combined. Set aside.
In another bowl, mix together the buttermilk, eggs, vegetable oil, vanilla extract, and red food coloring until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; lumps are okay.
Preheat your nonstick skillet over medium heat and lightly grease it with oil or butter.
Pour about half a cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about two minutes), then flip and cook for another minute or so until golden brown.
Transfer pancakes to plates and drizzle with syrup or top with whipped cream as desired.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 8g
Sodium: 160mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg

Keywords: - For added decadence, incorporate chocolate chips into the batter. - To make this recipe dairy-free, swap buttermilk for almond milk. - Top with fresh berries or cream cheese frosting for enhanced flavor and presentation. - Leftover pancakes can be stored in an airtight container in the fridge for up to three days.