Red Velvet Pancakes


Hello Everyone,

If you live around Philadelphia, you might be familiar with the infamous Green Eggs Cafe. Most of my friends and even my sisters have been here before. I have been wanting to go for a long time to try their Red Velvet pancakes. However, I’m living on a budget and I certainly wouldn’t count $13 for pancakes affordable. Granted, their pancakes are quite special, with “chocolate morsels and strawberry mascarpone layers, topped with maple syrup, chantilly cream and fresh strawberries,” according to their menu. I do love mascarpone.

But as you can see, I’m keeping things simple for today’s recipe. Also note that this recipe results in a lighter batter. In order to get the fluffier texture shown in my photo, I added a little more flour (you can also decrease the amount of liquid) to make the batter thicker.

Red Velvet Pancakes
adapted from here


  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp sugar
  • 2 Tbsp unsweetened cocoa powder
  • 1 egg
  • 3/4 cup buttermilk (mix 3/4 cup of milk with 1 Tbsp vinegar or lemon juice and leave to curdle for about 5-10 minutes)
  • 1/4 cup sour cream
  • 1 Tbsp red food coloring
  • 1 tsp vanilla extract
  • 3 Tbsp butter, melted


  1. Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a large bowl.
  2. In another large bowl, beat egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.
  3. Slowly whisk in the flour mixture, adding melted butter in gradually as well, until all lumps are out.
  4. Heat a large nonstick pan over medium heat, then drop in batter 1/4 cup at a time to form pancakes.
  5. Flip when bottoms are set and bubbles are forming on top and cook until firm and fluffy all the way through.
  6. Serve warm with cream cheese or syrup.


Question of the day: What is your favorite breakfast food?

If there’s any recipe you’d like to see, comment below and let me know!

Until next time,

Screen Shot 2015-01-27 at 6.18.37 PM


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