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Red Velvet Pancakes

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
  • Total Time
    Prep: 30 min. Cook: 15 min./batch
  • Makes
    16 pancakes per batch


  • 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


  • 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.
Nutrition 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.

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