Why You’ll Love This Recipe
These pancakes are soft, tender, and slightly chocolatey, offering a unique twist on traditional pancakes. Their eye-catching red color makes them perfect for celebrations or weekend treats. Paired with cream cheese glaze or syrup, they deliver a balanced flavor that’s both sweet and slightly tangy. They’re easy to make but feel extra special every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
cocoa powder
granulated sugar
baking powder
baking soda
salt
eggs
buttermilk
milk
red food coloring
vanilla extract
white vinegar
butter or oil
for the cream cheese topping:
cream cheese
powdered sugar
milk
vanilla extract
Directions
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, mix the eggs, buttermilk, milk, food coloring, vanilla extract, vinegar, and melted butter or oil until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes light and fluffy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour batter onto the surface and cook until bubbles form on top, then flip and cook until done.
For the cream cheese topping, beat the cream cheese until smooth, then mix in powdered sugar, milk, and vanilla until you reach a pourable consistency.
Serve the pancakes warm with the cream cheese topping drizzled over the top.
Servings and timing
Servings: 4–5 servings
Prep time: 10–15 minutes
Cook time: 15–20 minutes
Total time: 25–35 minutes
Variations
You can add chocolate chips for extra richness or swap the cream cheese topping for whipped cream. For a more natural version, use beet juice instead of food coloring. Mini pancakes can be made for a fun presentation, or you can turn the batter into waffles using a waffle iron.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through. They can also be frozen for up to 2 months; reheat in a toaster or oven directly from frozen.
FAQs
What makes red velvet pancakes different?
They have a light cocoa flavor and a slight tang from buttermilk and vinegar, along with their signature red color.
Can I make them without food coloring?
Yes, you can skip it or use natural alternatives like beet juice, though the color will be less vibrant.
Do I need buttermilk?
Buttermilk is recommended for the best flavor and texture, but you can substitute milk mixed with a little lemon juice or vinegar.
Can I make them ahead of time?
Yes, you can cook them in advance and reheat when ready to serve.
Why add vinegar?
Vinegar reacts with baking soda to help the pancakes rise and creates a tender texture.
Can I use a cream cheese glaze alternative?
Yes, whipped cream, maple syrup, or chocolate syrup all work well.
Are these very sweet?
They are mildly sweet, especially when paired with the topping.
Can I make them gluten-free?
Yes, use a gluten-free all-purpose flour blend.
How do I keep them fluffy?
Avoid overmixing the batter and cook at medium heat to prevent overcooking.
Can I freeze the pancakes?
Yes, freeze them in a single layer first, then store in a freezer-safe bag.
Conclusion
Red Velvet Pancakes are a fun and indulgent way to elevate your breakfast routine. With their soft texture, hint of cocoa, and creamy topping, they’re perfect for special occasions or whenever you want to treat yourself to something a little extra.
PrintRed Velvet Pancakes
Red Velvet Pancakes are soft, fluffy pancakes with a hint of cocoa and a vibrant red color, finished with a smooth and tangy cream cheese topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-5 servings
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Cocoa powder
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Eggs
- Buttermilk
- Milk
- Red food coloring
- Vanilla extract
- White vinegar
- Butter or oil
- Cream cheese
- Powdered sugar
- Milk (for topping)
- Vanilla extract (for topping)
Instructions
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix eggs, buttermilk, milk, red food coloring, vanilla extract, vinegar, and melted butter or oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour batter onto the surface and cook until bubbles form on top.
- Flip and cook until the pancakes are fully cooked and lightly browned.
- For the topping, beat cream cheese until smooth, then mix in powdered sugar, milk, and vanilla extract until pourable.
- Serve pancakes warm with cream cheese topping drizzled over the top.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Use beet juice as a natural alternative to food coloring if preferred.
- Add chocolate chips for extra richness.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat in a skillet, microwave, or toaster until warmed through.
- Serve with whipped cream or maple syrup as alternatives to cream cheese topping.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 16 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 95 mg
