Red Velvet Pancakes with White Chocolate Sauce

Red Velvet Pancakes with White Chocolate Sauce served on a white plate and topped with raspberries
  • 10 servings
  • 25 minutes to prepare
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  • 150g plain flour
  • 1/2tsp bicarbonate of soda
  • 1/2tsp baking powder
  • 15g cocoa powder
  • 25g icing sugar
  • 150ml buttermilk
  • 100ml milk
  • 1 large free range egg
  • 25g melted butter
  • 1tsp vanilla extract
  • 1tsp red gel paste food colouring
  • 1tsp vegetable oil
  • For the sauce
  • 100g white chocolate, broken into pieces
  • 3tbsp double cream
  • Fresh raspberries to serve


1 In a large bowl mix together the flour, bicarbonate of soda, baking powder, cocoa powder and icing sugar.

2 In a jug mix the milk, egg, buttermilk, melted butter, vanilla and red food colouring. Add this mixture to the dry ingredients and mix well until you have a smooth, thick batter.

3 Heat a heavy based non-stick frying pan rubbed with a little vegetable oil and drop a large heaped tablespoon of the mixture into the pan. Cook over a medium heat until bubbles start to form and the pancake starts to puff up, this will take about 1 minute. Flip over and cook on the other side for a further minute. Keep warm in the oven on a low heat whilst you cook the rest of the pancakes, layering up between sheets of baking paper.  The mixture should make 8–10 pancakes.

4 For the sauce place the white chocolate and cream into a microwave proof bowl and heat for 1 minute until fully melted and of pouring consistency.

5 Layer 2–3 pancakes per person and serve drizzled with the white chocolate sauce. We love to add fresh raspberries on the side.