Red Velvet Pancakes
These vibrant and colorful red velvet pancakes are festive, flavorful, and perfect for serving on Valentine’s Day!
Suitable for vegetarian diets. Post includes Weight Watchers points.
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These vibrant and colorful red velvet pancakes are a festive and flavorful way to start your day! Perfect for serving on Valentine’s Day, they’re also great for whipping up during the holiday season and on all sorts of special occasions.
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.
Table of Contents
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 red velvet 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, brunch, brinner (breakfast for dinner), or dessert!
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 and fluffy.
- Eggs & buttermilk – bring these to room temperature for a smoother batter.
- Melted butter & vanilla extract – to round out the wet ingredients.
- Red food coloring – you can use liquid or gel food coloring.
Handy Tip: Use Good Kitchen Tools!
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.
How To Make Red Velvet Pancakes
Get the complete ingredients list and instructions from the recipe card below.
- In a large mixing bowl, whisk together the buttermilk, sugar, eggs, melted butter, and vanilla extract.
- 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.
- 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.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- 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.
- Serve the red velvet pancakes warm, topped with sprinkles and 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.
- 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 2-3 minutes before you start to cook.
- Use a very large skillet or griddle and give your pancakes plenty of room.
- 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 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 or microwave before serving.
FAQs
The flavor of red velvet is a balanced combination of chocolate and vanilla with a slight tanginess from the buttermilk.
To make fluffy pancakes, avoid overmixing the batter. It’s okay to have lumps in the batter. Let the batter rest for a few minutes before cooking.
Yes, you can freeze leftover pancakes. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Reheat in the toaster or microwave when ready to eat.
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
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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Red Velvet Pancakes
Ingredients
- 1 cup (120g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (177ml) buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1-2 tablespoons red food coloring
- sprinkles and whipped cream for topping
Instructions
- In a large mixing bowl, whisk together the buttermilk, sugar, eggs, melted butter, and vanilla extract.
- 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.
- 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.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- 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.
- Serve the red velvet pancakes warm, topped with sprinkles and a dollop of whipped cream.
Notes
- 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.
- 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 2-3 minutes before you start to cook.
- Use a very large skillet or griddle and give your pancakes plenty of room.
- 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 these gluten-free: simply swap the all-purpose flour for gluten-free flour.
- Storage – keep in an airtight container in the fridge for 2 days.
- There are 8 WW Blue Plan SmartPoints in one serving of this.
