Red Velvet Pancakes
May 11, 2019 / Stephanie Miskew / 0 Comments
If you’re looking for the ultimate ‘breakfast in bed‘ recipe – look no further! These Red Velvet Pancakes are perfect for any occasion from spoiling Mom on Mother’s Day, romancing your Valentine, or treating yourself to a well-deserved morning indulgence.
I’ve been a huge fan of ALL things red velvet ever since I was 16. Every Summer my family would vacation in Captiva Island on the west coast of Florida and every night, after a long day of basking in the sun on the beach or bobbing around in the ocean fishing, we would have dinner at a restaurant called The Bubble Room. The legendary restaurant had an eccentric, retro theme and was bedecked in Christmas ornaments year round – it was magical!
Despite the eccentric facade, the food was really delicious! And from the cheesy, yummy Bubble Bread to the succulent Prime Rib Weissmuller I literally loved everything on the menu. But, I must confess, dessert was my favorite.
And not just because the servers, called Bubble Scouts, had to memorize every dessert option on the menu, you see it was here that I discovered Red Velvet Cake. From its glorious red color to it’s tangy, yet sweet flavor and cream cheese frosting it was literally heaven in cake form. And while I may have had a few bites of the generous slice after dinner, the best part was stashing it in the the fridge overnight and having it for breakfast the next morning.
I know, not the healthiest thing to do but I WAS on vacation! Returning to The Bubble Room was something I looked forward to every year and when we stopped going after my parents divorce I went many years without Red Velvet Cake.
Until one lucky day a few years ago when I discovered the original Bubble Room Red Velvet Cake recipe online. Ironically, it felt like Christmas and I immediately made the cake which turned out perfectly and I even shared the recipe here on my website (for The Bubble Room’s Red Velvet Cake recipe, click here). It was definitely a full circle moment making that cake in my kitchen and having it turn out every bit as delicious as I remembered it.
But back to our pancakes! Much like my previous excitement, I was also thrilled when I discovered this recipe for Red Velvet Pancakes which deliciously translates the fabulous flavor into breakfast form. Unsweetened cocoa powder gives the pancakes a decidedly chocolatey backnote, while sour cream and buttermilk impart their delicious, signature tanginess.
And, of course, there’s the red food coloring that’s key to any red velvet recipe. The potential for staining your clothes and your kitchen here is REAL, folks, so please be careful and avoid wearing light colored clothing and/or anything you care about. And, honestly, if you’re hands aren’t stained a rosy hue after making these babies, you’re probably doing something wrong!
In order to ensure the pancakes turn out their signature red color, cook them over medium-low heat and make sure to generously re-butter the pan between batches – you want to avoid the pancakes turning brown! Using a non-stick pan is also key, otherwise the pancakes could stick to the pan and make an unsightly red velvet mess. And be sure cook the pancakes in smaller batches of two to three at a time to ensure even cooking.
I love that these Red Velvet Pancakes aren’t too sweet so when you add garnishes or accoutrements such as powdered confectioner’s sugar, whipped cream, fruit and/or maple syrup, the sweetness level is perfect! Serve these beauties with a side of crispy bacon and an adult beverage like Champagne (or our Strawberry Rhubarb Fizz) and you are all ready to dazzle Mom or that special someone.
Thanks so much for taking a walk down memory lane with me and I hope you enjoy this recipe for Red Velvet Pancakes as much as I do. And, if you do make it for your loved one, I’d love to hear about it in the Comment section below!
Red Velvet PancakesAuthor: Stephanie Miskew | The Glamorous GourmetRecipe type: BreakfastServes: 8 pancakesIngredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1½ tablespoons unsweetened cocoa powder
- 1 extra large egg
- ¾ cup buttermilk
- ¼ cup sour cream
- 1 tablespoon red food coloring
- 1 teaspoon pure vanilla extract
- 3 tablespoons melted butter, plus additional for cooking pancakes
- Whipped cream (optional)
- Sliced fruit (optional)
- Maple Syrup (optional)
- Confectioner's sugar (optional)
- Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a bowl. Sift if necessary to remove lumps.
- In a larger bowl, beat the egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.
- Slowly whisk in the flour mixture, adding melted butter in gradually. Whisk until all lumps are out.
- Melt 2 Tablespoons of butter in a large nonstick pan over medium-low heat. Drop in batter ¼ cup at a time to form pancakes. Add additional butter for each batch of pancakes.
- Flip pancakes when bottoms are set and bubbles form on top. Cook until firm and fluffy.
- Serve the pancakes warm with a side of bacon and a dusting of confectioner's sugar, whipped cream, sliced fruit and/or maple syrup.
May 11, 2019 / Stephanie Miskew / 0 Comments
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