Description
Fluffy, naturally colored red velvet pancakes made with beet powder and cocoa, topped with creamy cream cheese. A beautiful and delicious breakfast twist on a classic dessert flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons beet powder
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1 ¼ cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- Softened cream cheese (for topping)
Instructions
- Preheat a nonstick skillet or griddle over medium heat and lightly grease it.
- In a large bowl, whisk together flour, beet powder, cocoa powder, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together buttermilk, eggs, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. Let the batter rest for 5–10 minutes.
- Ladle ¼ cup portions of batter onto the hot skillet. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes until cooked through.
- Stack the pancakes and top with softened cream cheese, a drizzle of syrup, or a dusting of cocoa powder.
- Serve warm and enjoy.
Notes
- Let the batter rest before cooking for extra fluffiness.
- Use real buttermilk for the best texture and rise.
- Customize with toppings like berries, whipped cream, or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stack (about 2–3 pancakes)
- Calories: 280
- Sugar: 8g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg