Red Velvet Pancakes


  • 1 cup all purpose flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp fine grain sea salt
  • 2 tbsp sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 egg
  • ¾ cup buttermilk, plus more for thinning (if needed)
  • ¼ cup sour cream
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract
  • 3 tbsp butter, melted
  • Additional butter for the skillet
  • ♥ butter, maple syrup and whipped cream for topping


  1. Combine all purpose flour, baking soda, baking powder, sea salt, sugar and cocoa powder in a large bowl, whisk to mix well.
  2. In a separate larger bowl,, combine egg, buttermilk, sour cream, red food coloring and vanilla extract, whisk until smooth.
  3. Add the dry mixture to the wet mixture and whisk until incorporated.
  4. Slowly stream in melted butter and continue whisking just until all lumps are out. If it is too thick, add a bit more buttermilk.
  5. Warm a large, nonstick skillet over medium heat. Add a small dab of butter to the skillet and swirl around until the surface is evenly coated. Use a paper towel to wipe away any excess butter.
  6. Ladle 1/4 cup of the batter on to the skillet. To form a nice, round pancake, pour the batter from the ladle on to one spot of the skillet. Do not move around your ladle. The batter will expand from that spot into a perfect circle.
  7. Flip the pancakes when you see bubbles forming on the top and the bottoms look set.
  8. Cook the pancakes for an additional minute or two until cooked all the way through.
  9. Serve with maple syrup and butter, whipped cream or top with strawberries.


You can also use pre-made pancake mixes, just add some red food coloring.