Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour
  • 3/4 cup white granulated sugar
  • 1/2 cup cocoa powder (unsweetened)
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 3/4 cups milk
  • 2 eggs (beaten)
  • 1/4 cup butter (melted)
  • 2 tbsp liquid red food coloring
  • vegetable oil or oil spray for cooking (small amount)

Instruction

  • In a large bowl, whisk together all of the dry ingredients.
  • In a medium sized bowl, whisk together the eggs and milk. Slowly whisk in the butter. Add the red food coloring and stir until well combined.
  • Pour the wet red mixture into the dry mix. Beat with a spoon until just combined. Do not over stir the batter or the red velvet pancakes will be tough. Let the batter sit for 5 minutes.
  • Transfer the red velvet pancake batter to a squeeze bottle dispenser with a fine tip. Use a funnel to create less mess. 
  • On a pancake griddle or non stick skillet, heat a small amount of vegetable oil or spray pan lightly with non stick spray. Use oil sparingly. Heat to a medium heat. You will have to adjust your griddle or stove top accordingly to find just the right temperature. Err on the lower side to prevent over browning the pancakes.. 
  • When the pan or griddle sizzles when you drop water on it, carefully "draw" out a heart outline with the batter. Fill the outline with batter.
  • When bubbles start to appear, gently flip the pancakes with a spatula. Cook until done, about a minute or so. Cooking time will vary based on your temperature, batter thickness, and pancake size. 
  • Repeat the process until all batter has been used. Serve warm with powdered sugar, whipped topping, or cream cheese.