Red velvet pancakes

Red velvet pancakes



  • 1 ½ cups plain flour
  • 2 tbsp cocoa powder
  • 2 tbsp caster sugar
  • 1/3 cup icing sugar, sifted
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 ½ cup buttermilk
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 2 tbsp white vinegar
  • 1 tbsp red food colouring
  • ¼ cup butter, melted
  • heart-shaped cookie cutters, sprayed with cooking oil


In a bowl mix, all of the dry ingredients. In a jug, whisk together all of the wet ingredients.

Use a whisk to mix as you gradually combine all of the wet ingredients into the dry ingredients. Keep mixing until the batter is smooth and lump-free.

Heat a non-stick frying pan and place the greased cookie cutters onto the hot surface. Spoon 2 tablespoons of the mixture into each cutter. Cook until bubbles appear on the surface. Remove the cookie cutter and flip over, cooking for a further 1-2 minutes on the other side.


  • I didn’t use oil or butter to cook these in as it leaves a brown stain on the surface of the pancakes.
  • Of course you don’t have to use cookie cutters. They will still taste great without any fancy shaping.
  • You can serve these with cream, ice-cream or whipped cream cheese.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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