Breakfast in Bed: Valentine’s Red Velvet Pancakes Recipe 

Red Velvet Pancakes Ingredients:

Makes:  24 Pancakes

Total Preparation Time:  50min

2 cups All-purpose flour

1 ½ teaspoons Baking powder

½ teaspoon Baking soda

½ teaspoon Salt

½ cup Sugar

½ cup Unsweetened cocoa powder

2 large Eggs

1 ½ cups Buttermilk

½ cups Sour cream

2 tablespoons Red food coloring

2 teaspoons Pure vanilla extract

6 tablespoons Butter, melted

Red Velvet Pancakes Directions:

1)      Sift the all-purpose flour, powdered sugar, unsweetened cocoa, baking powder, baking soda, and salt into one large bowl.  Then take another large bowl and beat the eggs with the buttermilk and stir the sour cream, vanilla extract, food coloring until the mixture is smooth.

2)      Next, slowly add the dry ingredient mixture to the wet ingredient mixture and gradually add to the melted butter mixture.  Make sure to keep stirring until all of the mixtures are thoroughly even all around.

3)      Third, take a non-stick pan or griddle and set on medium heat for pan and 4 on the griddle.  Pour ¼ pancake sizes onto the heat metals (whichever you choose).

4)      Flip until reached desired shape and firmness.  Then place on the plate and enjoy with either cream cheese or syrup or both.  And make sure to add more powdered sugar on the top for extra goodness like display in the first photo.

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How To Make Gluten Free Berry Pancake Recipe

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Pancake Recipe Ingredients:

1 1/4 cups gluten-free all-purpose flour blend

2 tablespoons organic cane sugar

1 teaspoon gluten-free baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 large egg

2 tablespoons light olive oil

1 1/4 cup buttermilk

1 cup fresh blueberries

Extra vegetable oil for frying pancakes

How to Make Pancakes Directions:

Measure dry ingredients together in a bowl and whisk to combine. In a separate bowl beat egg until thick and foamy. Add oil and buttermilk to egg and whisk to blend.

Add dry ingredients and whisk until the pancake batter is smooth. Gently stir in blueberries.

On medium high, heat 1 teaspoon of vegetable oil in a heavy skillet. Spoon about 1/3 cup of pancake batter in hot skillet and smooth the pancake. Dot the top of the pancake with 1/4 cup fresh blueberries. Cook until golden brown on the bottom and carefully flip. Cook second side until golden brown.

Serve warm with maple syrup or make double blueberry pancakes by serving with blueberry syrup.

You can modify the gluten-free breakfast recipe into a dairy– free one as well by substituting the dairy ingredients with vegan products of your choice. A great vegan idea is to substitute an equal amount of almond milk with the buttermilk. Add a generous helping of freshly cut mixed berries to top up the pancakes.

Here are more delicious pancake recipes you’ll love:

Chocolate Chip pancake recipe

Protein Mix Pancakes recipe

All Recipes has every type of pancake recipe you can think of! Try these pancake ideas this weekend.

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