Monday, February 21, 2011

Red Velvet Pancakes

I wanted to make a fun pre-Valentine's Day breakfast last weekend and attempted to make red velvet pancakes. As you can see from the photo, the "red" part didn't work out so well.

I followed my basic Bisquick recipe (2 cups, 1 cup milk, 2 eggs) and added some cocoa powder and red food coloring.

As cute as they might look, however, they weren't really that great. They were pretty dry and I had to use more butter and syrup that I would have preferred. I'm assuming this is due to the cocoa powder.

So... help me out! My recipe is below. How can I adapt it to make it better? More milk? And I'm sorry to say that I'd like to keep this a Bisquick recipe if possible. :)

Red Velvet Pancakes
a Lauren's Kitchen Original that backfired
  • 2 cups Bisquick
  • 1 cup milk
  • 2 eggs
  • 1 tablespoon cocoa powder
  • 10-15 drops of red food coloring
  • Optional toppings: whipped cream, butter, syrup, etc
Preheat griddle or large skillet over medium heat and grease with butter or cooking spray. Combine all ingredients. Drop onto hot skillet by the 1/3-cup-full; flip after 2-3 minutes, or until sides are firm. Cook for another 1-2 minutes.


  1. These look terrific, great idea using Bisquick as a starter!

  2. Add about a quarter of a cup of sugar.

  3. I recommend using buttermilk (or milk with a little bit of vinegar or lemon juice added). I just made a few different batches of red velvet cupcakes and the buttermilk makes them SO moist and delicious!

    I agree with Robin about the sugar, too. :)

  4. I want these now, so cute and yummy looking!

  5. I love Red Velvet anything! I add a bit of butter & usually a tbs of sugar to pancake recipes.

  6. These are really cute. I love the idea of red velvet pancakes!

  7. I'm a big fan of buttermilk as a liquid in things like this. You also might want to try separating your eggs and whipping the whites, then folding those in at the end. Makes for a lighter pancake.

  8. Buttermilk is the key. Years ago, before Dutch processing, the mixture of the acids is what caused the Red color to be pulled from the cocoa. You never used to have to add coloring! I also add cinnamon and vanilla extract, as well as 3TBsp sugar, and 1 tsp salt. I have never used Bisquik so I am not sure if it has baking soda and baking powder in it. Good luck!


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