Name: Red Velvet Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups (192 g) all-purpose flour; 2 tablespoons (25 g) granulated sugar; 1 tablespoon (7.5 g) unsweetened cocoa powder; 1 teaspoon (4 g) baking powder; ½ teaspoon (2 g) baking soda; ½ teaspoon (3 g) salt; 1 cup (240 ml) buttermilk; 2 large eggs; ¼ cup (56 g) unsalted butter, melted; 1 teaspoon (5 ml) vanilla extract; 1 tablespoon (15 ml) red food coloring (gel recommended); Softened cream cheese, for spreading

These red velvet pancakes are not just a pretty breakfast; they’re fluffy, rich, and perfect for special occasions. With their signature vibrant hue and a hint of cocoa, they’re a delightful twist on classic pancakes.

This pancake recipe tackles density and insufficient fluffiness commonly found in breakfast pancakes, delivering a lighter, more appealing texture for morning meals.

I remember the first time I attempted to make them; the batter was a bit runny, and they ended up looking less than perfect (but they still tasted amazing!). Each bite brings a cozy sweetness that brightens any busy weekend morning or impresses guests unexpectedly popping by.

This recipe turns out light and fluffy pancakes in just 30 minutes, allowing you to whip them up easily. They’re definitely a crowd favorite for brunch, and your kitchen will smell fantastic while they’re cooking!

If you want to try a fun twist on the typical pancake routine, check out my Broccolini Frittata for a savory option that’s equally enjoyable!

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
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Why You Will Love This Recipe

Fluffy Texture , These red velvet pancakes are not just pretty; they boast a light, airy texture that makes each bite feel luxurious. The right combination of buttermilk and whipped egg whites gives them a soufflé-like fluffiness that’s simply irresistible.
Unique Flavor Profile , The addition of cocoa powder alongside buttermilk creates a subtle but distinct chocolate undertone, perfectly complementing the sweet, buttery notes. This makes them stand out and adds a surprising twist to your typical pancake experience.
Visual Appeal , The vibrant red hue of these pancakes instantly catches the eye, making them a showstopper for breakfast or brunch. Their striking appearance not only elevates your dining table but also sets the stage for memorable moments with friends and family.
Long-lasting Freshness , Unlike many traditional pancakes, these red velvet pancakes stay moist and delicious even after cooling. They can be stored in the fridge for a couple of days or frozen for future enjoyment, making breakfast or brunch planning a breeze.

Ingredient Notes

All-purpose flour: Go for a good quality all-purpose flour for that classic pancake texture. It helps give the pancakes structure and fluffiness.
Sugar: Regular granulated sugar works best here. It balances the cocoa and enhances overall flavor. Avoid brown sugar to keep that bright red color.
Cocoa powder: Use unsweetened cocoa powder for that rich chocolate taste. It’s essential for the red velvet flavor without adding too much sweetness. Dutch-processed cocoa can alter the color, so stick with natural.
Baking powder: Make sure it’s fresh for the best rise. It’s key for achieving that light and airy pancake texture.
Egg: One large egg at room temperature helps bind everything together and adds moisture. It’ll make the pancakes fluffier, too!
Buttermilk: Adds a tangy flavor and ensures the pancakes are tender. If you’re out, mix regular milk with a tablespoon of vinegar to make your own.
Red food coloring: Use gel food coloring for vibrant red pancakes; it’s concentrated and won’t water down the batter. Liquid coloring can affect the batter’s texture.
Butter: Melted unsalted butter gives richness and moisture. You can also use oil for a dairy-free option, but butter adds a lovely flavor.
Vanilla extract: A splash of pure vanilla extract elevates the flavor profile. Don’t skimp on this, it balances the cocoa taste beautifully!
Cream cheese: For serving, use a softened cream cheese to spread on top. It adds that classic red velvet pairing of tanginess and creaminess!
All-purpose flour: Go for a good quality all-purpose flour for that classic pancake texture. It helps give the pancakes structure and fluffiness.
Sugar: Regular granulated sugar works best here. It balances the cocoa and enhances overall flavor. Avoid brown sugar to keep that bright red color.
Cocoa powder: Use unsweetened cocoa powder for that rich chocolate taste. It’s essential for the red velvet flavor without adding too much sweetness. Dutch-processed cocoa can alter the color, so stick with natural.
Baking powder: Make sure it’s fresh for the best rise. It’s key for achieving that light and airy pancake texture.
Egg: One large egg at room temperature helps bind everything together and adds moisture. It’ll make the pancakes fluffier, too!
Buttermilk: Adds a tangy flavor and ensures the pancakes are tender. If you’re out, mix regular milk with a tablespoon of vinegar to make your own.
Red food coloring: Use gel food coloring for vibrant red pancakes; it’s concentrated and won’t water down the batter. Liquid coloring can affect the batter’s texture.
Butter: Melted unsalted butter gives richness and moisture. You can also use oil for a dairy-free option, but butter adds a lovely flavor.
Vanilla extract: A splash of pure vanilla extract elevates the flavor profile. Don’t skimp on this, it balances the cocoa taste beautifully!
Cream cheese: For serving, use a softened cream cheese to spread on top. It adds that classic red velvet pairing of tanginess and creaminess!

Recipe Tips

If pancakes are not rising properly, check your baking powder’s expiration date to ensure freshness before adding 1 teaspoon to your dry ingredients.
When pancakes stick to the griddle, use a non-stick spray or melt an extra teaspoon of butter on the cooking surface beforehand.
If pancakes appear too dense, gently fold in beaten egg whites for added fluffiness just before cooking, incorporating them 2-3 minutes after mixing the batter.
If the outer edges brown too quickly, lower the heat to medium-low 3 minutes into cooking to allow the interior to cook properly without burning.
When mixing batter, stop as soon as you see a few lumps, typically after 1 minute, to prevent overmixing which leads to tough pancakes.

Serving Suggestions

Serve with whipped cream or cream cheese frosting to enhance the sweetness of the red velvet pancakes. You can also include fresh strawberries or blueberries to add a fruity touch.

Use to make red velvet pancake sandwiches or red velvet pancake stack cakes for brunch. Add to dessert bars or layer with mascarpone cheese for added richness.

Top with chocolate syrup or vanilla sauce for an extra layer of flavor. A dusting of powdered sugar can also make for a lovely presentation.

Recipe variations

You can use cake flour instead of all-purpose flour for lighter pancakes. Cake flour has less protein, which creates an airier texture in the batter.
Add 2 teaspoons of espresso powder to the dry ingredients to deepen chocolate flavor and complement the cocoa powder. One teaspoon can also be used for a subtler taste.
Either buttermilk or plain yogurt can be used as the liquid base. Yogurt should be thinned with a tablespoon of milk for a similar texture and tang.
Scale the recipe up by doubling all ingredients for 8 servings. Adjust cooking time by adding 1-2 minutes per batch due to larger quantity.

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How to Store?

To keep your red velvet pancakes fresh and delicious, follow these storage tips:

Room Temperature: Place cooled pancakes in an airtight container at room temperature up to 2 days to maintain softness and flavor.

Refrigeration: Store pancakes in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.

Freezing: Wrap pancakes individually in plastic wrap, place in a freezer-safe container or freezer bag for up to 2 months. Thaw overnight in the refrigerator or at room temperature.

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If you enjoyed this red velvet pancakes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!