Purple Velvet Pancakes (All Natural!) Recipe

Name: Purple Velvet Pancakes (All Natural!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups unbleached all-purpose flour; ½ teaspoon salt; 3 tablespoons baking powder; 1 tablespoon sugar; 1 egg; 12 vanilla bean, crushed; ¾ cup milk; 2 tablespoons butter, melted; ¾ cup fresh strawberries, finely chopped; 12 lemon, juice and rind of

Servings: persons

1
["Sift dry ingredients together.", "In a large bowl, beat egg till fluffy using a wisk or fork.", "Add vanilla bean and continue beating until the vanilla seeds visibly changes the colour of the egg.", "Remove remainder of vanilla bean.", "Little by little add milk, dry ingredients, and melted butter by the tablespoon while continuing mixing.", "Fold in the strawberries, lemon rind, and juice.", "Watch the batter turn purple.", "Heat a non-stick (teflon) pan on medium.", "(It is the right heat when you drop some water on the hot dry pan and see it ""dance"" for a few seconds before it evaporates.)", "Add 1-2 tablespoons of canola oil for frying each time.", "Use a disher style ice cream scoop, scoop pancake batter for frying.", "Turn over with wooden spoon when lumpy bubbles are all over the pancake.", "Serving suggestion: I topped mine with fresh strawberries, kiwi, mangoes, and chocolate syrup.", "Try also berry jam or ice cream, and finish with unsweetened tea or coffee."]

1236

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ¼ cups unbleached all-purpose flour, ½ teaspoon salt, 3 tablespoons baking powder, 1 tablespoon sugar, and more.

Yes, Purple Velvet Pancakes (All Natural!) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Purple Velvet Pancakes (All Natural!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions