Red Velvet Pancakes
Ingredients
Scale
- 1 cup all purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp fine grain sea salt
- 2 tbsp sugar
- 2 tbsp unsweetened cocoa powder
- 1 egg
- ¾ cup buttermilk, plus more for thinning (if needed)
- ¼ cup sour cream
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 3 tbsp butter, melted
- Additional butter for the skillet
- ♥ butter, maple syrup and whipped cream for topping
Instructions
- Combine all purpose flour, baking soda, baking powder, sea salt, sugar and cocoa powder in a large bowl, whisk to mix well.
- In a separate larger bowl,, combine egg, buttermilk, sour cream, red food coloring and vanilla extract, whisk until smooth.
- Add the dry mixture to the wet mixture and whisk until incorporated.
- Slowly stream in melted butter and continue whisking just until all lumps are out. If it is too thick, add a bit more buttermilk.
- Warm a large, nonstick skillet over medium heat. Add a small dab of butter to the skillet and swirl around until the surface is evenly coated. Use a paper towel to wipe away any excess butter.
- Ladle 1/4 cup of the batter on to the skillet. To form a nice, round pancake, pour the batter from the ladle on to one spot of the skillet. Do not move around your ladle. The batter will expand from that spot into a perfect circle.
- Flip the pancakes when you see bubbles forming on the top and the bottoms look set.
- Cook the pancakes for an additional minute or two until cooked all the way through.
- Serve with maple syrup and butter, whipped cream or top with strawberries.
Notes
You can also use pre-made pancake mixes, just add some red food coloring.