Red Velvet Pancakes

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I love making these vibrant and colorful red velvet pancakes as they are a festive and flavorful way to start the day! Perfect for serving on Valentine’s Day, during a cozy weekend brunch, they’re also great for whipping up during the holiday season and on all sorts of special occasions like Christmas Day.

My family loves both pancakes and red velvet cake, so when I thought of combining them into one fabulous dish, it just made perfect sense.

Red Velvet Pancakes

Folks, they really are every bit as amazing as you’d imagine and more. Gorgeous to look at, tasty, and delicious, these red pancakes are also super quick and easy to make.

Whether you serve them for a sweet Valentine’s Day breakfast or as a delightful and decadent dessert, these fluffy pancakes are what dreams are made of!

Why Make This Recipe

• Festive: these gorgeous bright red pancakes are the perfect Valentine’s Day treat.
• Easy: just 10 minutes of prep and a handful of pantry staples are all that’s needed.
• Versatile: enjoy these for breakfast, easy brunch idea, brinner (breakfast for dinner), or dessert and even a fun birthday breakfast!

Ingredients Notes

• All-purpose flour – choose your preferred brand.
• Sugar & cocoa powder – this is what gives the pancakes that signature red velvet flavor.
• Baking powder, baking soda & salt – to make the pancakes light, fluffy and tasty.
• Eggs & buttermilk – bring these to room temperature for a smoother batter.
• Melted butter & vanilla extract – to round out the wet ingredients and add rich flavor. I like using salted butter.
• Red food coloring – you can use liquid or gel food coloring.

How To Make Red Velvet Pancakes

Get the complete ingredients list and instructions from the recipe card below.

1. In a large mixing bowl, whisk together the buttermilk, sugar, eggs, melted butter, and vanilla extract.
2. Sift in the flour, cocoa powder, baking powder, baking soda, and salt and stir until just combined. Do not overmix; a few lumps are okay.
3. Then, add a few drops of red food coloring and mix. Add a little bit more at a time until you reach the desired color.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
5. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake, then flip and cook the other side until lightly browned. Repeat until all the batter is used.
6. Serve the red velvet pancakes warm, topped with sprinkles and a cream cheese glaze or a dollop of whipped cream.

Bintu’s Tips and Variations

• Whisk the dry ingredients together well before adding to the wet ingredients.
• Be sure not to overmix the batter so it doesn’t become rubbery. A few lumps are ok.
• For taller pancakes, add the food coloring along with the liquid ingredients to prevent overmixing once the dry ingredients are incorporated.
• Let the batter rest for 4-5 minutes before cooking as this helps the liquid to dissolve some remaining lumps, and the gluten to relax, so you end up with fluffier pancakes.
• Use a very large skillet or griddle and give your pancakes plenty of room.
• Make sure these are cooked on medium-low heat. If the temperature is too high the outside will burn whilst the inside will be uncooked. If not hot enough the pancakes will be flat and unappetizing.
• For best results, wipe down the skillet or griddle between batches.
• If you don’t have buttermilk on hand, you can easily make your own. Check out my post to learn how to make buttermilk.
• For a richer flavor, try adding a touch of cinnamon or nutmeg to the batter.
• Make mini pancakes for kids or brunch parties by using less batter per each pancake.
• And for even more fun turn these into red velvet pancake tacos. Fold them in half and filled them with cream cheese or whipped cream, fresh berries, chocolate, sprinkles. Or go savory with bacon, sausage and more.
• Make these gluten-free: simply swap the all-purpose flour for gluten-free flour.

Prep and Storage

• Prep Ahead – While it’s best to make the batter right before cooking for the freshest pancakes, you can refrigerate the batter overnight. Give it a gentle stir before use.
• Storage – Keep leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster, skillet or microwave before serving.
• Freeze – Lay cooled pancakes in a single layer on a lined baking sheet with space between them. Freeze until they are fully frozen and then transfer them to a freezer-safe airtight container or a zip-lock bag. Store for up to 3 months.

FAQs

Serving Suggestions

• Pair with a side of air fryer bacon for the breakfast of your dreams!
• Decadent pancakes deserve to be served with a decadent beverage like whipped dalgona coffee.
• This refreshing fruit salad is a delightful accompaniment.

Similar Recipes

• Apple Pancakes.
• Homemade Buttermilk Pancakes.
• Valentines Day Dip.
• Valentines Day Desserts.

Weight Watchers Points

There are 8 Blue Plan SmartPoints in one serving of this.

Recommended Tools

• A large mixing bowl for easily combining ingredients.
• Good quality vanilla extract for the best flavor.
• For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

Thank you for reading my Red Velvet Pancakes recipe post. And please come visit again as I continue to slice, dice, and dream up affordable air fryer recipes, Instant Pot recipes, Southern recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

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