Description
Make light and fluffy red velvet pancakes, topped with fresh pomegranate seeds.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus more for the griddle
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1/2 cup pomegranate seeds
Instructions
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix; a few lumps are acceptable.
- Stir in the red food coloring and white vinegar until the batter is uniformly red.
- Heat a lightly buttered griddle or large non-stick pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set, then flip and cook the other side until golden brown.
- Serve the pancakes immediately, topped with pomegranate seeds.
Notes
- For a richer flavor, use natural red food coloring derived from beets, though the color may be less intense.
- You can substitute regular milk for buttermilk and add 1 teaspoon of lemon juice or white vinegar to the milk, letting it sit for 5 minutes before using.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 10
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 9
- Cholesterol: 70
Keywords: red velvet pancakes, pomegranate, breakfast, buttermilk pancakes, sweet breakfast