Red Velvet Pancakes are perfect for a Valentine’s Day morning. They’re fun for children, and yet can still be romantic for adults. These are adapted buttermilk pancakes that are light and fluffy. If you make too many, just throw them in the freezer and then pop them in a toaster before you eat.
Having kids makes everything so much better. This last Christmas, B was old enough to understand what was going on. She loved the tree. She loved the lights. We made cookies. We wrapped presents. We sang songs and danced around. It was magical and fun.
So imagine her disappointment when it all had to be put away.
New Year’s Eve did nothing to console her and, let’s face it, January is such a bleak and long month.
B is also at an age where she is remembering lots of things all of a sudden. The other day she announced she couldn’t find her jingle bells. She then got very sad and began to cry.
So we have tried to make Valentine’s Day very special to distract from the lack of Christmas. We’ve painted our toes pink and red. We made Valentine’s M&M cookies. We cut out shiny red paper hearts and we hung them all over our walls. Then, last Sunday we made these Red Velvet Pancakes.
You should have seen her face light up. She got very excited about the red. But then she wanted blue, and purple, and yellow, and then orange. I had to tell her that those colors were for different days. Luckily she wasn’t disappointed long. Maybe we’ll make green pancakes for St. Patrick’s Day…
Here's What You Need:
- 2 Cups All-purpose Flour
- 1/4 Cup Cocoa
- 3/4 Cup Sugar
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3 Tablespoons of Butter, melted and cooled
- 2 Cups Buttermilk
- 2 Eggs
- 1/4 Cup Sour Cream
- 1 1/2 Teaspoons Vanilla
- Red Food Dye (I did about 20 drops of gel coloring)
Here's What You Do:
- In a large bowl, whisk together dry ingredients.
- In a separate large bowl, mix together wet ingredients.
- Combine wet with dry, taking care to only mix until everything comes together. Do NOT overmix.
- Allow mixture to sit for 10 to give the baking soda time to react with the sour cream and buttermilk.
- Heat a large skillet or griddle to 275 F Degrees, or Medium High.
- Pour in 1/4 Cup increments onto greased surface.
- Flip pancakes when bubbles begin to burst at the top and the holes remain for a few moments.
- To keep pancakes warm while cooking, you can heat your oven to 200 F Degrees and leave them inside on an oven-proof dish.
- Serve with Syrup or a Cream Chesee Glaze