IHOP's Red Velvet Pancakes
Copycat IHOP red velvet pancakes — cocoa-tinted, vividly red buttermilk pancakes dusted with powdered sugar and optionally topped with cream cheese icing. Serves 4, about 30 minutes.
⏱️ Prep: 15 min🍳 Cook: 15 min🍽️ Makes 10
Nutritionper 1 pancake›
152
Calories
4g
Protein
24g
Carbs
4g
Fat
Ingredients
| 1 1/2 cups (190 g) | all-purpose flour |
| 1/4 cup (50 g) | granulated sugar |
| 1/4 cup (25 g) | unsweetened cocoa powder |
| 1 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 tsp | salt |
| 1 cup (240 ml) | buttermilk |
| 1/2 cup (120 ml) | milk |
| 2 | large eggs |
| 2 tbsp | unsalted butter, melted |
| 1 tsp | vanilla extract |
| to taste | red food coloring |
| to taste | powdered sugar, for dusting |
| to taste | cream cheese icing (optional) |
Instructions
- In a large bowl combine the flour, sugar, baking soda, salt, baking powder and cocoa powder.
- In a separate bowl combine the buttermilk, milk, eggs, melted butter, vanilla extract and a few drops of red food coloring.
- Add the wet ingredients to the dry ingredients and stir only until barely blended; do not overmix, the batter should still have some lumps.
- Lightly grease a nonstick skillet or griddle and heat over medium heat.
- Pour 1/4 cup of batter per pancake onto the griddle. Cook until surface bubbles appear, then turn and cook the other side until gently browned. Repeat with the remaining batter.
- Dust the red velvet pancakes with powdered sugar and, if preferred, top with cream cheese icing.