Red Velvet Pancakes Recipe

3.5 7 7
Red Velvet Pancakes Recipe
Red Velvet Pancakes Recipe photo by Taste of Home
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Red Velvet Pancakes Recipe

Read Reviews
3.5 7 7
Publisher Photo
Who doesn't love red velvet cake? These pancakes are my excuse to have this delectable treat for breakfast! We make it a tradition at Christmastime to have a lazy pancake breakfast and read the enchanting fables in Letters from Father Christmas penned by J.R.R. Tolkien for his children. —Sue Brown, West Bend, Wisconsin
Featured In: 19 Red Velvet Recipes
MAKES:
40 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min./batch
MAKES:
40 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min./batch

Ingredients

  • 10 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2/3 cup baking cocoa
  • 6 teaspoons baking soda
  • 4 teaspoons baking powder
  • 5 teaspoons salt
  • ADDITIONAL INGREDIENTS (for each batch):
  • 2 cups buttermilk
  • 2 eggs
  • 2 tablespoons red food coloring
  • Butter and maple syrup

Directions

In a large bowl, combine the first six ingredients. Place 2 cups in each of five resealable plastic bags or containers. Store in a cool, dry place for up to 6 months. Yield: 5 batches (10 cups mix).
To prepare pancakes: Pour mix into a large bowl. In a small bowl, whisk the buttermilk, eggs and food coloring. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup. Yield: 16 pancakes per batch.
Originally published as Red Velvet Pancakes in Taste of Home Christmas Annual Annual 2012, p174

Nutritional Facts

2 pancakes (calculated without butter and syrup): 619 calories, 33g fat (17g saturated fat), 183mg cholesterol, 700mg sodium, 64g carbohydrate (22g sugars, 1g fiber), 16g protein.

  • 10 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2/3 cup baking cocoa
  • 6 teaspoons baking soda
  • 4 teaspoons baking powder
  • 5 teaspoons salt
  • ADDITIONAL INGREDIENTS (for each batch):
  • 2 cups buttermilk
  • 2 eggs
  • 2 tablespoons red food coloring
  • Butter and maple syrup
  1. In a large bowl, combine the first six ingredients. Place 2 cups in each of five resealable plastic bags or containers. Store in a cool, dry place for up to 6 months. Yield: 5 batches (10 cups mix).
  2. To prepare pancakes: Pour mix into a large bowl. In a small bowl, whisk the buttermilk, eggs and food coloring. Stir into dry ingredients just until moistened.
  3. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup. Yield: 16 pancakes per batch.
Originally published as Red Velvet Pancakes in Taste of Home Christmas Annual Annual 2012, p174

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Reviews forRed Velvet Pancakes

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khegeman User ID: 2379383 250466
Reviewed Jul. 15, 2016

"Yummy. Made as is and we found them delicious"

MY REVIEW
mwajuma User ID: 8665880 239699
Reviewed Dec. 18, 2015

"instead of food colouring, use strawberries, cherries or other red fruit. Mix it into the batter in a blender and voila .....you have natural colour!"

MY REVIEW
sugarcrystal User ID: 5836839 214054
Reviewed Dec. 5, 2014

"I read the other reviews and decided make a few changes. I got by with using 2 teaspoons of red paste food coloring, which is of course stronger than liquid color. I reduced the cocoa by half and used only about 9 cups of flour. With those changes they were what I was looking for. I also made a thin glaze with cream cheese, powdered sugar, milk, & vanilla & served with sliced strawberries."

MY REVIEW
cbenne12 User ID: 7424916 181612
Reviewed Mar. 4, 2014

"The portions are horrible. They turned out more chocolate then anything, but were too thick to make pancakes with."

MY REVIEW
golfwidow98 User ID: 7208727 120403
Reviewed Apr. 1, 2013

"These were delicious; the buttermilk makes all the difference. The batter was a bit thick when made to directions so I added 1/2 cup more buttermilk for pancakes. It made great waffles when mixed to directions. I also omitted the food coloring. But these would be fun with green dye for St Patrick's Day!"

MY REVIEW
golfwidow98 User ID: 7208727 138991
Reviewed Apr. 1, 2013

"These were delicious, the buttermilk makes all the differeence. The batter was a bit thick when made to directions so I added 1/2 cup more buttermilk for pancakes. It made great waffles when mixed to directions. I also omitted the food coloring. but these would be fun with green dye for St Patrick's day!"

MY REVIEW
justmbeth User ID: 1196484 198846
Reviewed Dec. 27, 2012

"This recipe just didn't work out for me. They didn't cook up well at all and I ended up pitching the entire batch. 2 tbsp of food coloring seemed a bit extreme and used much less."

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