Red Velvet Pancake


  • Refined Flour                                                                    100 gms
  • Granulated Sugar                                                             50 gms
  • Baking Powder                                                                  5 gms
  • Baking Soda                                                                      2 gms
  • Salt                                                                                      5 gms
  • Egg                                                                                      1 no
  • Reduced-fat Buttermilk or Lowfat Milk                          250 ml
  • Unsalted Butter, Melted                                                    30 gms
  • Vanilla Extract                                                                   15 ml
  • Red Food Coloring                                                            5 gms



  • Combine flour, sugar, baking powder, baking soda and salt in a large bowl and stir well.
  • Whisk egg, buttermilk, butter, vanilla extract and food coloring together in a large bowl.
  • Add to flour mixture and stir to combine. Allow mixture to sit for 5 minutes (this produces soft  pancakes).
  • Heat nonstick pan or griddle over medium heat. Brush with a little oil or butter. Add a small ladle full batter onto the griddle. Cook for about 2 minutes or until bubbles start to form on top. Flip and cook for 1 to 2 minutes or until bottom is lightly browned. Use the oil brushed cutters for a fancy shape and pour inside the cutter.
  • Serve them warm, dusted with powdered sugar and melted butter and maple syrup on the side. Garnish with fresh seasonal berries on the top.