Baking & Pancake Mix · Breakfast/Brunch · Corn-Free · Dairy-Free · Desserts · Gluten-Free · Nut-Free · Soy-Free ·Nov 16, 2021

Red Velvet Pancakes

Name: Red Velvet Pancakes
Yield: 10-12
Ingredients: 1 ½ cups Pamela's Baking &amp; Pancake Mix; 3 tbsp brown sugar; 2 tbsp unsweetened cocoa; 1 large egg, lightly beaten; 3/4 cup buttermilk or unsweetened chocolate almond milk with 1/2 tsp vinegar; 1/4 sour cream or yogurt, dairy or non-dairy; 3 tbsp unsalted butter or non-dairy alternative, melted; 1 tsp vanilla extract; Optional:1 tsp to 1 tbsp red food coloring; Optional: mini-chocolate chips

Try these creative pancakes for breakfast with a colorful twist.

Red Velvet Pancakes

Rated 2.5 stars by 2 users

Servings

10-12 four-inch pancakes

Try these creative pancakes for breakfast with a colorful twist.

Ingredients

1 ½ cups Pamela's Baking & Pancake Mix
3 tbsp brown sugar
2 tbsp unsweetened cocoa
1 large egg, lightly beaten
3/4 cup buttermilk or unsweetened chocolate almond milk with 1/2 tsp vinegar
1/4 sour cream or yogurt, dairy or non-dairy
3 tbsp unsalted butter or non-dairy alternative, melted
1 tsp vanilla extract
Optional:1 tsp to 1 tbsp red food coloring
Optional: mini-chocolate chips

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Directions

In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk the egg, milk, sour cream, melted butter, food coloring, and vanilla. Add them together and beat until just combined. A few lumps are fine.
Heat a frying pan or griddle to medium high heat. When hot add butter or oil to grease, followed by a small scoop of batter, 2 to 4 tablespoons. You can add some mini-chocolate chips. Wait for the pancakes to bubble, flip and cook the other side for a minute or so. Enjoy!
Top with vanilla yogurt, sweetened raspberries and a few mini-chocolate chips. Can be made ahead and frozen until you need them. Heat two in the microwave oven for 30 to 45 seconds.