Red Velvet Pancakes (No Eggs)
These Fluffy Red Velvet Pancakes (No Eggs) are as delicious as they are cute! Made in a flash with just a few pantry staples, these festive pancakes will for sure bring a smile to your loved ones' faces! So get ready to indulge in pancake perfection! They're egg-free, and with just simple adaptations, they can be made dairy and/or gluten-free (instructions included)
Servings 6 pancakes
Calories 150kcal
Ingredients
- 2/3 cup + 3 tablespoons (120 g) all-purpose flour
- 2 tablespoons (15 g) cocoa powder
- 1/4 cup (50 g) granulated sugar
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/4 teaspoon (1 g) salt
- 1 cup (240 ml) buttermilk (see notes)
- 2 tablespoons (30 g) unsalted butter melted
- 1 teaspoon (5 ml) pure vanilla extract
- 1/2 teaspoon (2.5 ml) red gel food coloring
Cream Cheese Topping
- 6 oz (168 g) cream cheese softened
- 6 tablespoons (84 g) butter softened
- 2 cups (240 g) powdered sugar
- 1/3 cup (80 ml) milk plus more if desired
- 1/2 teaspoon pure vanilla extract
Instructions
- Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a medium bowl and stir using a balloon whisk to combine.
- In another bowl, combine buttermilk, melted butter, vanilla, and red color; mix until smooth and the red color is evenly distributed.
- Add the wet ingredient to the dry ingredient. Mix to combine. Let the batter rest for 5 -10 minutes.
- Heat a medium non-stick frying pan over medium-low heat. Lightly spray with butter.
- Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
Cream Cheese Topping:
- In a mixing bowl, using an electric hand mixer on medium speed, beat together cream cheese and butter until well combined and fluffy, about 2 minutes. Add powdered sugar, milk, and vanilla and mix about 1 minute until well combined. Tip: you can add additional milk to thin the topping if desired. Store in an airtight container in refrigerator.
Notes
Store: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes in the freezer for as long as three months.
Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.
Reheat: Remove the pancakes from the freezer and let them stand at room temperature for 5 minutes.
- Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm.
- Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.
- Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
- Sift Dry Ingredients: To ensure a smooth batter and even distribution of ingredients, sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt together before adding the wet ingredients.
- Use Room Temperature Ingredients: Allow the buttermilk and melted butter to come to room temperature before adding them to the batter. This helps prevent the butter from solidifying and ensures a smooth, well-mixed batter.
- Don't Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
- Cook over Medium Heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
- Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
- Chocolate Chips: Sprinkle chocolate chips onto the pancakes as they cook for a gooey, chocolatey surprise.
- Whipped Cream: Finish off the pancakes with a generous swirl of whipped cream for added indulgence.
- Buttermilk Substitute: If you don't have buttermilk on hand, you can make a substitute by combining 1 cup of milk (any milk you like) with 1 tablespoon of lemon juice or vinegar. Let the mixture sit for 5 minutes before using.
- Dairy-Free: Replace the buttermilk with your favorite plant-based milk and use vegan butter instead of regular butter to make dairy-free or vegan-friendly pancakes.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour to make gluten-free pancakes.
Nutrition
Serving: 1 pancake without topping | Calories: 150kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 450mg | Potassium: 98mg | Fiber: 1g | Sugar: 11g | Vitamin A: 185IU | Calcium: 172mg | Iron: 1mg