Red Velvet Pancakes

Just made these with breakfast and it’s not a horrible recipe but 2 issues: 1 - the author never listed when to add in the red food coloring in the instructions. It just says mix the 1st 6 ingredients and mix the next 3 together, then slowly combine the mixes, then cook. The first 9 ingredients do not include red food coloring. I added it in at the end once but there is SO much cocoa that the pancakes are just chocolate brown in color. You can’t see the red at all. Which leads to issue 2 - they just tasted like chocolate pancakes because there’s soooo much cocoa. So if you’re looking for chocolate pancakes this is a good recipe. I make a really good red velvet cake so I fully understand there’s a slight chocolate taste to red velvet, but this was a lot of chocolate. Which was kind of disappointing because my husband doesn’t like chocolate much.

These pancakes are absolutely amazing! I followed the recipe exactly, and was very impressed by how they turned out. The pancakes themselves are moist and delicious, though not too sweet, so they go perfectly with the extra sweet cream cheese butter. My friends are also huge fans of this recipe, so the pancakes are always a hit when we have them for breakfast. They're even better with a glass of milk. :) Fabulous!! 

Made these for post prom breakfast. Total success. While I had to add just a touch more buttermilk for consistency, I otherwise followed the recipe. They were very cake like and exactly what I expected. The cream cheese butter is divine.

This recipe was amazing. I thought it tasted like red velvet cake, only I use a cooked icing when I make my red velvet cake. I would give this 4 stars but the Sweet Cream Cheese Butter recipe makes a lot. I halved both the pancake recipe and the Sweet Cream Cheese Butter and it was more then we could use. Next time I will make 1/4 of the Sweet Cream Cheese Butter.

They tasted more like chocolate pancakes rather than red velvet. I will use less cocoa next time.

As a pancake recipe, this is really good. The pancakes cooked up moist and cake-y and were quite filling. But I can't really speak to the "red velvet" part yet as I modified the recipe to make them healthier and less sweet. I used white wheat flour and omitted the powdered sugar entirely (which was just as well, as the batter would have been too thick), and tried using the juice of 1 pureed beet for the coloring. The cocoa and the darker flour overpowered the red color so that the pancakes were simply a chocolate color, although they tasted great - chocolatey with no "beet" flavor. I also used fat-free vanilla Greek yogurt instead of the cream cheese butter, and this made a fine substitute. Next time I will try more beet juice and less cocoa for a redder color, and maybe mix some cream cheese into the yogurt.

these are delicious! followed recipe exactly. yummy!