Memorial Day Pancakes
Memorial Day weekend, the gateway to summer, calls for a breakfast celebration that sets the tone for a day of remembrance, relaxation, and gathering with loved ones. Whether hosting a backyard brunch or enjoying a leisurely morning at home, kick off the long weekend with a delectable spread of classic Memorial Day breakfast options.
Prep Time10 minutes mins
Cook Time6 minutes mins
Total Time16 minutes mins
Course: Breakfast
Cuisine: American
Keyword: red velvet pancakes
Servings: 16 pancakes
Calories: 133kcal
Author: Amanda Rettke--iambaker.net
Pancakes
- 1 ½ cups (187.5 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 large egg, room temperature
- 1 cup milk
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
Red Velvet Pancakes
- 1 cup (125 g) all-purpose flour
- 2 tablespoons cocoa powder
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 large egg, room temperature
- ¾ cup buttermilk
- ¼ cup sour cream
- ⅛ teaspoon red gel food coloring
- 2 teaspoons vanilla extract
Pancakes
In a large bowl, combine flour, sugar, and baking powder.
In a separate bowl, combine egg, milk, oil, and vanilla. Pour the wet ingredients into dry ingredients and mix until just combined.
Let the batter rest as you heat the skillet or griddle.
Spray a large nonstick skillet or griddle with cooking spray. Heat over medium-low heat, about 300°F.
When hot, pour ⅓ cup of batter into the skillet. Spread the batter out to about a 4 to 5-inch diameter.
Working in batches, being careful not to overcrowd the pan, cook the pancakes for 2-3 minutes, or until the bubbles begin popping on top.
Gently, but quickly, flip over the pancakes. Cook an additional 2-3 minutes, or until cooked through and no longer doughy.
Between batches, wipe the skillet or griddle with a paper towel to prevent sticking.
Red Velvet Pancakes
Combine dry ingredients in a large bowl and set aside.
In a separate bowl, whisk together egg, buttermilk, sour cream, food coloring, and vanilla.
Add wet ingredients to dry, and mix until just combined.
Spray a large nonstick skillet or griddle with cooking spray. Heat over medium-low heat, about 300°F.
When hot, pour ⅓ cup of batter into the skillet. Spread the batter out to about a 4 to 5-inch diameter.
Working in batches, being careful not to overcrowd the pan, cook the pancakes for 2-3 minutes, or until the bubbles begin popping on top.
Gently, but quickly, flip over the pancakes. Cook an additional 2-3 minutes, or until cooked through and no longer doughy.
Between batches, wipe the skillet or griddle with a paper towel to prevent sticking.
Serve with blueberry syrup or your favorite toppings.
Serving: 1pancake | Calories: 133kcal