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Red Velvet Pancakes

Red Velvet Pancakes
Photo: Iain Bagwell; Prop Stylist: Heather Chadduck; Food Stylist: Ana Kelly
Hands-on time 35 mins
Total time 50 mins
Yield

Makes 24 pancakes

This recipe is our new favorite excuse to eat cake for breakfast (not that we needed one). The Loveless Café, Nashville's famous down-home spot for southern comfort food, is best known for their flakey stacked biscuits--but we absolutely love their festive layer cake-inspired pancakes just as much. Much like traditional red velvet cake, these cocoa pancakes are served with a delightful sweet and tangy cream cheese butter to cushion in between each flapjack.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup powdered sugar
  • 1/2 cup unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 2 tablespoons red liquid food coloring
  • Sweet Cream-Cheese Butter
  • Garnish: powdered sugar

How to Make It

  1. Sift together first 6 ingredients into a large bowl. Whisk together buttermilk and next 3 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Sweet Cream-Cheese Butter.

  2. Note: When using a griddle, heat it to 350°.

  3. Tip: For tender pancakes, don't overmix the batter; it should be lumpy.