Pink and Red Galentines Day Brunch Pancake with Wonder and Whimsy

Pink and Red Galentines Day Brunch Pancake With Wonder and Whimsy

The air in my kitchen usually smells like roasted coffee, but on Galentine's Day, it's different. It's the scent of warm vanilla and a hint of chocolate hitting a buttered pan that fills the room. This delightful pink and red pancake recipe brings wonder and whimsy to your Galentine's Day brunch.

I remember the first time I tried making these; I was so worried they would turn out like hockey pucks, but the secret was all in how I handled the buttermilk.

A few years ago, I hosted my closest friends for a "wear your pinkest pajamas" brunch. I made the mistake of using liquid food coloring from the back of the pantry, and let me tell you, it was a disaster. The batter became a watery, sad mess that wouldn't rise.

I’ve since learned that gel colors are the only way to go if you want that deep crimson and soft pastel pink without ruining the structural integrity of your fluffy stack.

You can expect a plate full of vibrant, ombre toned pancakes that aren't just pretty to look at. They have a subtle richness from a touch of cocoa powder, making them taste like a light red velvet cake in breakfast form.

It's the kind of meal that makes everyone at the table reach for their phones before their forks, but trust me, they'll be eating every last bite once the photos are done.

Why You’ll Love This Stack

Chemical Leavening: The reaction between the acidic buttermilk and the baking soda creates immediate carbon dioxide bubbles for a tall rise.

Gel Pigmentation: Using concentrated gels allows for intense color saturation without adding excess moisture that would otherwise thin the batter.

Acidic Tenderizing: Buttermilk breaks down long gluten strands, ensuring the texture remains soft and velvety rather than chewy.

Cocoa Buffering: A small amount of unsweetened cocoa powder provides a flavor depth that balances the sweetness of the sugar and toppings.

Stovetop vs Oven Comparison

Choosing your cooking method depends on how many people you are feeding. If it's just a couple of friends, the skillet is my go to because I love watching the bubbles pop on the surface before that first flip.

Recipe Timing and Yield Stats

This recipe is designed to be efficient so you can spend more time chatting and less time hovering over the stove. We are looking at 5 servings, with each person getting a hearty stack of three to four pancakes depending on the size of your ladle.

Component Analysis

The interaction between these elements is what prevents your breakfast from being a flat disappointment. While we're talking about great morning meals, if you're looking for something more savory to balance the sweetness, my Simple Roasted Sweet recipe is a fantastic side option for a full brunch spread.

Elements for Your Morning Batter

For this recipe, we are using specific measurements to ensure the consistency stays exactly where it needs to be. Don't be tempted to eyeball the flour; it’s the quickest way to end up with dry pancakes.

• 315g all purpose flour Why this? Provides the perfect balance of strength and tenderness.
• 50g granulated sugar Why this? Just enough to sweeten without burning the edges.
• 1 tbsp unsweetened cocoa powder Why this? Adds that signature red velvet flavor profile.
• 2 tsp baking powder Why this? Works with the soda for a double rise.
• 1 tsp baking soda Why this? Essential for neutralizing the buttermilk's acidity.
• 0.5 tsp fine sea salt Why this? Sharpens all the other flavors in the batter.
• 480ml full fat buttermilk Why this? The fat content adds a luxurious mouthfeel.
• 2 large eggs Why this? Acts as the binder for all ingredients.
• 60g unsalted butter, melted Why this? Adds richness and helps with golden browning.
• 2 tsp pure vanilla extract Why this? Enhances the cocoa and sugar notes.
• 1 tsp pink gel food coloring Why this? Creates a soft, romantic hue.
• 1 tsp red gel food coloring Why this? Provides the bold, festive contrast.
• 2 tbsp heart shaped sprinkles Why this? The ultimate "wonder and whimsy" finish.

Ingredient Substitutions

Tools for Your Best Pancakes

You don't need a professional kitchen for this, but a few simple tools make the job much easier. I prefer a large mixing bowl for the dry ingredients and a separate glass measuring jug for the wet ones to make pouring easier.

Chef's Tip: Use a spring loaded cookie scoop or a 1/4 cup measuring cup to ensure every pancake is the exact same size. This helps them cook at the same rate so you don't have some burnt and some raw.

A non stick griddle or a large skillet is essential. If you use stainless steel, you'll need a lot more butter to keep things from sticking, which might brown the outside of your pink pancakes too much. A thin, flexible spatula is also a lifesaver for getting under those delicate edges without tearing them.

Cooking Your Vibrant Pink Stack

1. Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Note: This ensures the leaveners are evenly distributed.
2. Combine the buttermilk, eggs, melted butter, and vanilla in a separate jug.
3. Pour the wet ingredients into the dry ingredients and stir until just combined with visible lumps.
4. Divide the batter into two separate bowls.
5. Add pink gel coloring to one bowl and red gel coloring to the other, folding until the color is uniform.
6. Heat your skillet over medium low heat and lightly grease with a tiny bit of butter.
7. Pour 1/4 cup of batter onto the skillet for each pancake.
8. Cook for 2-3 minutes until bubbles form and stay open on the surface.
9. Flip carefully and cook for another 1-2 minutes until the center feels springy.
10. Transfer to a warm plate and top with heart sprinkles while still hot.

If you’re planning a really big celebration and need more treats, you might want to try making my Cheesecake Rice Krispie recipe as a no bake addition to your dessert table.

Fixing Common Pancake Cooking Issues

The most frustrating thing is when you have beautiful red batter that turns a muddy brown the second it hits the heat. This usually happens because the pan is too hot, causing the sugars and proteins to caramelize too quickly, masking your hard earned colors.

The Physics of Heat Control

When we cook colorful pancakes, we have to play a delicate game with the Maillard reaction. We want the pancake to cook through, but we want to minimize the browning of the surface to keep the pink and red shades popping. This is why a medium low heat is your best friend here.

Quick Fix Table

Common Mistakes Checklist

• ✓ Don't overmix the batter; stop as soon as the flour streaks disappear.
• ✓ Let the batter rest for 5 minutes before cooking to hydrate the flour.
• ✓ Wipe the skillet with a clean paper towel between batches to remove burnt butter.
• ✓ Resist the urge to press down on the pancakes with your spatula after flipping.
• ✓ Use gel colors rather than liquid to keep the batter thick and airy.

Adjusting for Your Dietary Needs

Scaling this recipe is fairly straightforward, but there are a few things to keep in mind. If you are cutting the recipe in half, just beat one egg and use half of it by volume. It's a bit of a pain, but using a whole egg for a half batch will make the pancakes taste way too "eggy."

When scaling up for a huge party (let's say 20 people), don't quadruple the salt or the baking soda. Use about 1.5 times the amount for every double batch to prevent the flavor from becoming metallic. If you find yourself needing a festive drink to go with this, consider serving my Cheers to Galentines recipe alongside these stacks.

If you want X, do Y

• If you want an ombre effect, mix a third bowl with a tiny bit of both colors.
• If you want them extra decadent, swap the melted butter for browned butter.
• If you want a "stuffed" version, drop a few chocolate chips onto the wet batter before flipping.

Common Pancake Cooking Misconceptions

One major myth is that the first pancake is always a "throwaway" because it’s a sacrifice to the kitchen gods. In reality, the first pancake usually fails because the pan hasn't reached a consistent temperature yet.

If you let your skillet preheat for a full three to five minutes on low, your first pancake will be just as beautiful as the last one.

Another myth is that you should flip the pancake as soon as you see a single bubble. If you flip too early, the structure hasn't set, and you'll end up with a splattered mess. Wait until the bubbles in the center of the pancake pop and leave a little hole that doesn't immediately fill back in with batter.

That’s the signal that it’s time to move.

Storing and Using Your Leftovers

You can keep these in the fridge for up to 4 days if they are stored in an airtight container. To prevent them from sticking together, I usually put a small piece of parchment paper between each pancake. They also freeze beautifully for up to 2 months.

Just lay them flat on a baking sheet to freeze individually before tossing them into a freezer bag.

Zero Waste Tips

If you have leftover buttermilk that you don't want to toss, you can freeze it in ice cube trays for future batches. For any leftover pancakes that have gone a bit stale, don't throw them out!

Cut them into small squares, toast them in a pan with a little butter, and use them as "pancake croutons" on top of a yogurt bowl or even as a fun topping for ice cream.

Top Toppings for Your Brunch

While the sprinkles are a must for that whimsy factor, there are so many other ways to finish these off. A dollop of lightly sweetened whipped cream or a drizzle of cream cheese glaze really drives home that red velvet inspiration.

• Fresh raspberries or halved strawberries for more red tones.
• A dusting of powdered sugar to mimic a light snowfall.
• White chocolate chips for a sweet, creamy contrast.
• Maple syrup (warm it up first for the best experience).
• A few mint leaves to add a pop of green against the pink.

Reheating these is best done in a toaster or a dry skillet. Avoid the microwave if you can, as it tends to make the edges a bit rubbery. A quick 30 seconds in the toaster will bring back that slight outer crispness while keeping the inside soft and fluffy. Enjoy your brunch!