Description
Deliciously fluffy red velvet soufflé pancakes perfect for brunch or dessert.
Ingredients
Scale
- 1 ½ cups (192 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (7.5 g) unsweetened cocoa powder
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (3 g) salt
- 1 cup (240 ml) buttermilk
- 2 large eggs
- ¼ cup (56 g) unsalted butter, melted
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (15 ml) red food coloring (gel recommended)
- Softened cream cheese, for spreading
Instructions
- Step 1: Sift or whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl until fully combined and smooth. Sifting helps create a smoother batter and fluffier pancakes.
- Step 2: In a separate bowl, whisk the buttermilk, eggs, melted butter, vanilla extract, and red food coloring together until blended. Stir gently to avoid overmixing, which can affect the pancakes’ light, airy texture.
- Step 3: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a whisk or spatula until just combined. Do not overmix; it is normal for some lumps to remain. Overmixing causes tough pancakes, so stop mixing when you still see a few small lumps in the batter.
- Step 4: Preheat your griddle or frying pan to a temperature between 350°F and 375°F (175°C to 190°C). A properly heated surface helps ensure even cooking and promotes formation of air pockets for those fluffy pancakes. Lightly grease the surface with non-stick spray or an extra teaspoon of melted butter for easier flipping.
- Step 5: Using about ¼ cup (60 ml) of batter per pancake, pour the batter onto the hot griddle. This amount sizes the pancakes for even cooking and a satisfying fluffy texture as they rise.
- Step 6: Cook the pancakes for 2 to 3 minutes until bubbles appear on the surface and the edges begin to look set and dry. These visual cues indicate it is time to flip so the pancakes cook evenly without burning.
- Step 7: Flip each pancake and cook for an additional 1 to 2 minutes until cooked through and both sides are golden in color. Lower the heat to medium-low if the edges brown too quickly before the pancakes finish cooking inside.
Notes
- Room Temperature: Store cooled pancakes in an airtight container at room temperature for up to 2 days to maintain softness and flavor.
- Refrigeration: Place pancakes in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.
- Freezing: Wrap pancakes individually in plastic wrap. Store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
- Use fresh baking powder to ensure the pancakes rise properly; expired leavening agents reduce fluffiness.
- If pancakes stick to the griddle, apply non-stick spray or melt an extra teaspoon of butter on the cooking surface before cooking.
- For extra fluffiness, gently fold in whipped egg whites 2-3 minutes after mixing the batter, just before cooking.
- Stop mixing the batter as soon as you see a few lumps (usually after about 1 minute) to prevent overdeveloping gluten, which leads to dense pancakes.
- Adjust heat if outer edges brown before the center is cooked by lowering to medium-low heat about 3 minutes into cooking.
Nutrition
- Serving Size: 1 pancake
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified