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Red Velvet Pancakes
  • Gluten-Free
  • Dairy-Free
  • Soy-Free
  • Nut-Free
  • Corn-Free

Red Velvet Pancakes

Try these creative pancakes for breakfast with a colorful twist. 2011 Recipe Contest Honorable Mention
by Pamela E. For a dairy-free version, see our Red Velvet Pancakes (Dairy-Free) recipe.

Ingredients

    Yield: 10-12 four-inch pancakes

    • 1 ½ cups Pamela's Baking & Pancake Mix
    • 3 tbsp brown sugar
    • 2 tbsp unsweetened cocoa
    • 1 large egg, lightly beaten
    • 3/4 cup buttermilk or unsweetened chocolate almond milk with 1/2 tsp vinegar
    • 1/4 sour cream or yogurt, dairy or non-dairy
    • 3 tbsp unsalted butter or non-dairy alternative, melted
    • 1 tsp vanilla extract
    • Optional:1 tsp to 1 tbsp red food coloring
    • Optional: mini-chocolate chips
Directions

    In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk the egg, milk, sour cream, melted butter, food coloring, and vanilla. Add them together and beat until just combined. A few lumps are fine.

    Heat a frying pan or griddle to medium high heat. When hot add butter or oil to grease, followed by a small scoop of batter, 2 to 4 tablespoons. You can add some mini-chocolate chips. Wait for the pancakes to bubble, flip and cook the other side for a minute or so. Enjoy!

    Top with vanilla yogurt, sweetened raspberries and a few mini-chocolate chips. Can be made ahead and frozen until you need them. Heat two in the microwave oven for 30 to 45 seconds.

    Chef's Note: If you use 1 tablespoon of food coloring, you will have very bright pancake batter, but it will tone down when you cook them.

    © Pamela's Products, Inc.

Overall Average Rating:
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Stephanie 12/360/2018 12/27/2018
These were delicious! I substituted a whole mashed banana for the egg which made the batter thicker and I think is why it didn't spread out on the pan so I will tweak the recipe a bit more next time since my little one can't have egg. The pancakes taste like real red velvet cake, which is not meant to be super sweet and instead has a mild chocolate flavor (compared to the store-bought red velvet which is super sugary cake dyed red with no chocolate flavor). They were fun to make and even more fun to eat with a little whipped cream and red sprinkles-- a special pancake treat as we called them!
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Iram 03/82/2018 03/24/2018
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I have just made those. Turned out very nice and fluffy and not dense at all. I am wondering if these can be frozen. Thanks.
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Maria 11/332/2015 11/29/2015
These are amazing! My son loves them! They are light and fluffy and taste so good!
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