Indulge in a breakfast experience that’s as delightful to the eyes as it is to the taste buds with our Red Velvet Pancakes topped with luscious pomegranate seeds! These vibrant pancakes, with their rich cocoa flavor and striking red hue, are perfect for impressing guests or treating yourself to a special morning. Imagine flipping fluffy, festive pancakes that not only look stunning but also burst with flavor in every bite. Ready to elevate your brunch game? Dive into our simple yet scrumptious recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: Serves 4
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1/2 cup pomegranate seeds
Instructions
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to ensure a smooth, lump-free mixture.
- In a separate medium bowl, whisk together buttermilk, sugar, egg, and red food coloring until the mixture is well combined and has a vibrant red color.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or spatula. Mix until just combined, being careful not to overmix. Some small lumps are okay and will help keep the pancakes tender.
- Let the batter rest for 5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour the batter onto the hot skillet, leaving space between each pancake.
- Cook the pancakes for 2-3 minutes or until small bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them warm.
- Repeat the cooking process with the remaining batter, adjusting heat as needed to prevent burning.
- Serve the pancakes warm, generously sprinkled with fresh pomegranate seeds on top.
- Optional: Serve with a dollop of whipped cream, a drizzle of chocolate sauce, or maple syrup for extra indulgence.
Tips
- Sift for Success: Always sift your dry ingredients to ensure a smooth batter. This helps eliminate any lumps and ensures even distribution of the baking powder and cocoa powder.
- Don’t Overmix: When combining wet and dry ingredients, stir gently until just combined. Overmixing can lead to tough pancakes, so it's okay if the batter has a few small lumps.
- Rest the Batter: Allowing the batter to rest for about 5 minutes helps the flour absorb the liquid and activates the baking powder, resulting in fluffier pancakes.
- Temperature Control: Make sure your skillet is at the right temperature. If it’s too hot, the pancakes will burn on the outside while remaining raw on the inside. Medium heat is usually perfect.
- Keep Them Warm: As you cook the pancakes, keep them warm by covering them with a clean kitchen towel on a plate. This prevents them from cooling down too quickly.
- Garnish Creatively: While pomegranate seeds add a beautiful touch, consider adding a dollop of whipped cream or a drizzle of maple syrup for an extra layer of indulgence.
- Experiment with Flavors: Feel free to add spices like cinnamon or nutmeg to the batter for a unique twist, or even mix in some chocolate chips for extra sweetness!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 62g
Protein: 7g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 55mg
