Délicieux pancakes velours rouge

These red velvet pancakes offer a rich and fluffy twist on a classic breakfast favorite, perfect for when you want a little bit of indulgence in the morning. With a hint of cocoa and that signature red hue, they taste just like cake but feel like comforting pancakes. The addition of a smooth cream cheese glaze makes them irresistible and special enough for any cozy brunch or holiday morning.

I first made these pancakes on Valentine’s Day to surprise my family They were excited by the vibrant color and soft texture which quickly became a weekend favorite

Ingredients

• One cup allpurpose flour: provides structure choose unbleached for better texture
• Two tablespoons unsweetened cocoa powder: adds chocolate depth pick a good quality for richer flavor
• One tablespoon sugar and one tablespoon brown sugar: balance sweetness and add subtle molasses notes
• One teaspoon baking powder: essential for rise and fluffiness
• Half teaspoon baking soda: reacts with vinegar for lift and light texture
• Quarter teaspoon salt: enhances all flavors
• Three quarters cup buttermilk: gives tenderness and a mild tang fresh buttermilk is best
• One large egg: binds ingredients and adds moisture
• Two tablespoons melted butter: adds richness and flavor unsalted preferred
• One teaspoon vanilla extract: boosts overall flavor profile
• One teaspoon white vinegar: reacts with baking soda for fluffiness and signature tang
• One and a half teaspoons red food coloring: creates the iconic red velvet appearance
• Cooking spray or extra butter for the pan: prevents sticking and helps create crispy edges
• Optional Cream Cheese Glaze: Two ounces softened cream cheese, quarter cup powdered sugar, one tablespoon milk, half teaspoon vanilla extract

Instructions

Mix the Dry Ingredients:

In a medium bowl, whisk flour, cocoa powder, sugars, baking powder, baking soda, and salt together until evenly combined This even mixture ensures consistent flavor and texture throughout the batter

Mix the Wet Ingredients:

In a separate bowl, whisk together buttermilk, egg, melted butter, vanilla extract, white vinegar, and red food coloring Stir until the mixture is smooth and the color is uniform This step ensures your pancakes will rise properly and have that signature red color

Combine Wet and Dry:

Pour the wet mixture into the dry ingredients Stir gently just until combined The batter should be thick with a few lumps overmixing will toughen the pancakes and reduce fluffiness

Cook the Pancakes:

Heat a nonstick skillet over medium heat Lightly grease it with cooking spray or butter Scoop around a quarter cup of batter into the pan Cook two to three minutes until bubbles form on the surface and edges look set Then flip and cook for one to two minutes more until cooked through The medium heat ensures golden edges without burning

Make the Cream Cheese Glaze:

In a small bowl, mix softened cream cheese with powdered sugar, milk, and vanilla extract until smooth and pourable The glaze adds a luscious finishing touch to the pancakes

Plate and Serve:

Stack your pancakes on a plate Drizzle with the cream cheese glaze or syrup Dust with a little powdered sugar if you like Serve immediately while warm

My favorite part of this recipe is the cream cheese glaze It always reminds me of a chilly Sunday brunch when my kids asked if we could have these every week The glaze adds just the right balance of sweetness and tang that makes the pancakes feel like a treat

Storage Tips

Store leftover pancakes in an airtight container in the fridge for up to three days Remove from fridge and warm in a toaster or microwave for a quick breakfast Freeze pancakes with parchment between each layer for up to two months To reheat, toast or microwave directly from frozen for convenience

Ingredient Substitutions

Replace buttermilk with regular milk plus one teaspoon lemon juice or vinegar to mimic acidity Use a dairy-free milk alternative plus lemon juice for a vegan or lactose-free version Swap the cream cheese glaze for maple syrup or berry compote for variation Gluten-free flour blends can be used but texture may shift slightly Add mini chocolate chips to the batter for a richer chocolate experience

Serving Suggestions

Serve with fresh strawberries or raspberries to add a fruity freshness Add crispy bacon or breakfast sausage for a savory contrast Enjoy alongside a hot cup of coffee or chai tea for a comforting meal Dust with powdered sugar for an elegant finish

These red velvet pancakes are like a sweet, colorful hug to start your day. They pair beautifully with a variety of toppings and sides and are easy enough for a weekday treat while still special for weekend guests.

Common Recipe Questions

→ Puis-je remplacer le babeurre par un autre lait ?

Oui, utilisez du lait avec une cuillère de vinaigre blanc laissée reposer 5 minutes pour créer un substitut acidulé proche du babeurre.

→ Faut-il absolument utiliser le colorant rouge ?

Non, ce n'est pas indispensable. Sans colorant, les pancakes restent savoureux avec une teinte naturellement chocolatée plus neutre.

→ Ces pancakes peuvent-ils être adaptés sans gluten ?

Oui, remplacez la farine classique par un mélange sans gluten 1:1. La texture sera légèrement différente, mais tout aussi savoureuse.

→ Comment conserver les pancakes après cuisson ?

Laissez refroidir entièrement, puis conservez-les au réfrigérateur jusqu’à 3 jours ou congelez-les pour une conservation plus longue.

→ Quelles astuces pour une cuisson optimale ?

Cuire à feu moyen, utiliser une poêle antiadhésive et ne pas trop mélanger la pâte pour garder une texture légère et moelleuse.

→ Peut-on préparer le glaçage à l'avance ?

Oui, conservez le glaçage au fromage frais au frais et réchauffez-le légèrement avant de l’utiliser.