Earlier this weekend, Caitlin tweeted that she was eating red velvet pancakes.
What? I had never heard of them. I was shocked — I didn’t know such a thing existed. Apparently I live in a small bubble.
All I knew was that I needed them now.
I stopped whatever I was doing and immediately searched for these red velvet pancakes.
What I discovered changed my breakfast game.
I’m not usually a cake person.
Unless it’s double chocolate with fudge filling and frosting, I tend to pass. The one exception is red velvet, which actually does contain cocoa — a fact I only learned a few years back. Before that I had no idea what it really was.
I can often skip frosting, too. But there’s something special about red velvet paired with cream cheese frosting.
Imagine my delight when the pancakes turned out perfectly — and even better with a generous dollop of frosting on top.
The original pancakes I found were vegan, but I ruined that by adding cream cheese frosting — and I have no regrets.
I always keep leftover frosting in the fridge for moments like this.
Or for those times when I need to regain my sanity and dive in with a spoon.
I can’t even describe how amazing they smelled as they cooked.
The minute they came off the griddle, the kitchen was filled with the scent of light, fluffy red velvet cake. And yes — they tasted exactly like red velvet cake.
Especially when the creamy frosting melted into the warm pancakes.
Words don’t do them justice.
Red Velvet Pancakes
Yield:
8
pancakes
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Ingredients
- 1½ cups minus 1½ tablespoons unsweetened vanilla almond milk
- 1 1/2 tablespoons vinegar
- 1/2 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 tablespoons red food coloring
- 1 tablespoon chocolate chips
Instructions
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Whisk together the almond milk and vinegar and set aside to curdle.
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In a bowl, combine the whole wheat flour, all purpose flour, sugar, cocoa powder, baking powder, and baking soda. Make a well in the center, then pour in the milk mixture and the food coloring. Stir until just combined.
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Preheat a skillet or griddle over medium heat. Pour 1/4 to 1/3 cup batter per pancake. When bubbles form on the surface, flip gently and cook until done.
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Top the pancakes with chocolate chips and cream cheese frosting.
Notes
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Now I need to head out before I gain ten pounds just thinking about them. Also — I have to make more pancakes.