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Pink Velvet Pancakes with Strawberry Butter

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These fluffy pink velvet pancakes are a cheerful brunch treat, featuring a hint of cocoa and vanilla, and topped with creamy strawberry butter. Perfect for celebrations, family breakfasts, or a Pinterest-worthy brunch spread.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, separated
  • 1 1/2 cups buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 teaspoons pink gel food coloring
  • 1/2 cup unsalted butter, softened (for strawberry butter)
  • 1/4 cup fresh strawberries, finely chopped (for strawberry butter)
  • 1 tablespoon powdered sugar (for strawberry butter)
  • 1/2 teaspoon vanilla extract (for strawberry butter)
  • Pinch of salt (optional, for strawberry butter)

Instructions

  1. Prepare the strawberry butter: In a small bowl, mash the strawberries with a fork until pulpy but still chunky. Add softened butter, powdered sugar, vanilla extract, and a pinch of salt. Mix until smooth and pink. Refrigerate while making pancakes.
  2. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  3. Separate the eggs: Place yolks in a medium bowl and whites in a separate clean bowl.
  4. Combine wet ingredients: Add buttermilk, melted butter, vanilla extract, and pink gel food coloring to the bowl with egg yolks. Whisk until smooth.
  5. Whip the egg whites: Using a hand mixer or whisk, beat egg whites until stiff peaks form (2-3 minutes with mixer, 5 minutes by hand).
  6. Mix the batter: Pour wet ingredients into dry ingredients, stirring gently until just combined. Gently fold in whipped egg whites with a spatula until batter is airy and light.
  7. Preheat griddle or skillet: Heat a nonstick griddle or large skillet over medium heat and lightly grease with butter or nonstick spray.
  8. Cook the pancakes: Scoop 1/4 cup batter for each pancake onto the hot surface. Cook for 2-3 minutes until bubbles form and edges look set. Flip and cook another 1-2 minutes until cooked through.
  9. Keep warm: Transfer cooked pancakes to a plate and cover loosely with foil. Repeat with remaining batter, regreasing pan as needed.
  10. Serve: Stack pancakes, top with strawberry butter, and sprinkle with extra chopped strawberries if desired. Serve immediately for best texture.

Notes

For gluten-free pancakes, substitute flour with a gluten-free blend. For vegan, use flaxseed eggs and plant-based milk and butter. Whip egg whites fully for fluffiest pancakes. Use gel food coloring for vibrant pink. Pancakes can be frozen and reheated. Strawberry butter can be made ahead and stored in the fridge.

Nutrition

Keywords: pink velvet pancakes, strawberry butter, brunch, fluffy pancakes, velvet pancakes, breakfast, kid-friendly, nut-free, easy pancakes, Valentine's Day, birthday pancakes

Find it online: https://norasfoods.com/pink-velvet-pancakes-recipe-easy-fluffy-brunch-with-strawberry-butter/