Hubs and I love breakfast food. We like to make a big breakfast most Saturday mornings.

As of late, when I raise the question of “What do you want to do for breakfast??” I get an immediate “PANCAKES!!!???!!!!” outta the hubs. hah

Hubs is on a pancake kick. For. Real.

Well, Valentine’s Day is tomorrow and that means it’s officially red-velvet time…

I mean, I’m seeing red velvet popping up EVERY.WHERE. on the blogosphere.

Naturally, I felt compelled to join in (I SO try to be like the cool kids… hah).

So when hubs asked for pancakes this weekend… I decided to go for the V-Day twist and found a red velvet  recipe to work from! They were delicious and RICH! Man, were they rich – but if there’s ever a time to splurge on something rich… it’s on Valentines Day 😉

Soooo… what are your Valentine’s Day plans?

Spending it with someone special? Perhaps a fabulous ladies night out? Or more of a low-key night in?

Hubs and I are eating IN (Porcini Rubbed Filets with Balsamic Reduction- yes. please.).

Here’s the thing, I HATE HATE HATE eating out on Valentines Day (and most other major holidays for that matter). Restaurants are beyond CROWDED… lusty teenagers are out in full force… and did I mention the restaurants are Crowded???? hah Anyhow… End. of. Rant.

How about you?


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Red Velvet Pancakes with White Chocolate Chips

Yield: 10 pancakes

Prep Time: 10 minutes

Cook Time: 5-6 minutes

Total Time: 15-20 minutes


1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white sugar
1 tablespoons + 1 teaspoon unsweetened cocoa powder (I used Hershey's Special Dark)
1 large egg, lightly beaten
1 cup buttermilk
1/4 cup sour cream
3 tablespoons salted butter, melted
1 tablespoon red liquid food coloring
1 teaspoon vanilla extract
1 cup white chocolate chips


In a large bowl combine: flour, baking powder, baking soda, salt, sugar, and cocoa powder. In a second bowl mix together the egg, buttermilk, sour cream, melted butter, food coloring, vanilla extract. NOTE: Keep the two mixtures separate until JUST before cooking.

Heat a griddle (or skillet) over medium heat (about 350°). When you sprinkle a drop of water on the surface and it sizzles, it's good to go. Using a paper towel... wipe the surface with melted butter. You want a nice even layer which is why you don't just throw a pat of butter on the skillet (that would create hot spots where there is more butter).

Pour the wet mixture into the dry mixture and combine using a using a wooden spoon or fork. Stir until it's just blended together, being sure to not over stir! Fold in the white chocolate chips.

Using a measuring cup, scoop about 1/3 cup of the batter onto the griddle for each pancake. When the underside is golden brown, flip and then brown the other side. Serve hot with butter and syrup!