Name: Red Velvet Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: American / Southern-inspired
Ingredients: 2 1/3 cups all-purpose flour (unbleached preferred); 3 tbsp unsweetened natural cocoa powder; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 cups milk (whole or 2%); 2 tbsp white vinegar; 1/2 cup granulated sugar; 2 large eggs, room temperature; 1 1/2 tbsp red food coloring (gel or liquid); 2 tsp vanilla extract; 1/3 cup salted butter, melted (or unsalted + pinch of salt); Cream cheese glaze (optional); Fresh raspberries and mint leaves (optional garnish)

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Welcome to the tasty world of Red Velvet Pancakes! These aren’t your usual pancakes. They bring the charm and mild chocolate taste of classic red velvet cake, but in a light, fluffy form perfect for breakfast.

This recipe takes the deep red color and subtle cocoa flavor from the Southern red velvet cake and turns it into something you can enjoy first thing in the morning. The secret? A great mix of tangy buttermilk (or milk plus vinegar), cocoa powder, and the right amount of red food coloring, all baked up into tender, rich pancakes.

Think of this as a fun twist on a traditional cake, great for a cozy breakfast or brunch. Ideal for Valentine’s Day, birthdays, or any day when you want to add a splash of color and flavor. I’ll walk you through it step-by-step, sharing tips to make your pancakes fluffy, moist, and downright delicious.

Honey drizzle over red velvet pancakes with fresh berries

Recipe Overview

Prep + Cook Time: About 30 minutes total—15 minutes for prep, 15 for cooking. Perfect for a relaxed weekend breakfast or a special occasion.

Servings & Scaling: Makes roughly 8 servings. Want more? Just multiply ingredients by how many people you’re feeding. For fewer servings, halve it. Batter resting still helps, no matter the amount.

Servings	Flour (cups)	Milk (cups)	Eggs	Red Food Coloring (Tbsp)	Butter (cups)
4	1 1/6	1	1	3/4	1/6
8	2 1/3	2	2	1 1/2	1/3
12	3 1/2	3	3	2 1/4	1/2

Skill Level: Easy. Great for beginners. But there’s room to add your own flair if you’re more experienced.

Equipment Needed:

Electric non-stick griddle or large skillet (griddle is best for even cooking)
Mixing bowls
Whisk
Measuring cups and spoons
Spatula
Optional: cooling rack or oven for keeping pancakes warm

Tip: No griddle? A heavy skillet or cast iron works fine—just watch the heat carefully.

Make-Ahead Tips:
You can mix the batter up to 30 minutes ahead (keep it covered in the fridge). Cooked pancakes last 3 days in the fridge or freeze for up to 2 months. Reheat gently in a microwave or toaster oven.

Tall red velvet pancake stack with blueberries and raspberries

Ingredients

Quality counts here. Every ingredient plays a role in flavor, texture, and that signature red color.

All-Purpose Flour (2 1/3 cups): Use unbleached if you can. Scoop and level for the best result.
Cocoa Powder (3 Tbsp): Unsweetened, natural cocoa adds a gentle chocolate hint without dulling the red. Avoid Dutch-process cocoa—it can mess with how the pancakes rise.
Baking Powder (2 tsp) & Baking Soda (1/2 tsp): Both make the pancakes light and fluffy.
Salt (1/2 tsp): A little salt balances the sweetness perfectly.
Milk (2 cups) & White Vinegar (2 Tbsp): The vinegar turns milk into a quick buttermilk substitute. This adds tang and helps the baking soda work its magic. Whole or 2% milk works best.
Granulated Sugar (1/2 cup): Sweet but not too sweet.
Eggs (2 large): They give structure and richness. Use room temperature eggs for a smoother batter.
Red Food Coloring (1 1/2 Tbsp): Classic red gives that vibrant look. Gel or liquid works—the gel needs less.
Vanilla Extract (2 tsp): Adds warmth and a deeper flavor.
Salted Butter (1/3 cup), melted: Keeps pancakes moist and tasty. Use unsalted plus a pinch of salt if you prefer.
Cream Cheese Glaze: Optional but highly recommended. It’s the perfect creamy topping.
Fresh Raspberries and Mint Leaves: Optional garnish for a fresh touch.

Quick Tips:

Warm your eggs and milk before mixing for a better batter.
Measure flour precisely—too much makes pancakes dense.
Vinegar + milk is an easy buttermilk fix if you don’t have actual buttermilk.
Want a natural red? Beet juice or powder works, but expect a deeper burgundy color.
Melt butter until warm, not hot, so eggs don’t cook early.

Red velvet pancake ingredients including flour, eggs, milk, vanilla, and cocoa powder

Step-by-Step Method

Ready to make magic? Follow along.

1. Heat Things Up

Set your griddle to 350°F or heat a skillet over medium. Lightly butter or spray to keep pancakes from sticking.

2. Mix Dry Ingredients

In a big bowl, whisk flour, cocoa, baking powder, baking soda, and salt. No clumps, even mix.

3. Make Buttermilk Substitute

Mix milk and vinegar in a measuring cup. Wait 2 minutes. You’ll see little curds forming — perfect.

Milk in glass bowl for red velvet pancake batter

4. Combine Wet Ingredients

In another bowl, whisk the milk mix with sugar, eggs, red food coloring, vanilla, and melted butter until smooth and bright red.

Adding eggs to milk for red velvet pancake recipe

Pouring red food coloring into pancake batter mixture

5. Bring Wet & Dry Together

Pour dry ingredients into the wet mix slowly, whisking gently. Stop when there are no big flour lumps. It’s okay if the batter is a bit lumpy. Overmix and pancakes get tough.

Pro tip: Batter should be thick but pourable—like cake batter.

Red velvet pancake batter with flour being mixed

Smooth red velvet pancake batter ready for cooking

6. Cook ‘Em Up

Lightly butter griddle if needed. Pour 1/4 to 1/3 cup batter per pancake. Use a spoon or cup to smooth them out evenly.

Watch for bubbles on top and firm edges (1–2 minutes). Flip carefully, cook another 1–2 minutes until done.

If you flip too late, the tops might brown more than you want, so keep an eye on the color.

Ladling red velvet pancake batter into non-stick pan

Red velvet pancake batter cooking in skillet

7. Time to Eat!

Stack them high. Drizzle with cream cheese glaze. Throw on raspberries and mint if you’re feeling fancy.

Stack of red velvet pancakes topped with fresh berries

Variations & Customization

Plated red velvet pancakes with berry topping

Make this recipe your own.

Gluten-Free: Swap flour with a 1:1 gluten-free blend. Add xanthan gum if it’s not in your mix.
Vegan: Use plant milk + vinegar, replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), swap butter for vegan butter or oil. Replace cream cheese glaze with whipped coconut cream sweetened with maple syrup.
Less Sweet: Cut sugar in half or use maple syrup in the batter.
Spiced Up: Add cinnamon or nutmeg for a cozy twist.
Fancy Touch: Toss in white chocolate chips or toasted pecans.
Seasonal: Top with strawberries in spring or spiced apple compote in fall.

Red velvet pancakes garnished with mixed berries

Serving & Storage

How to Serve

Pile pancakes high. Pour cream cheese glaze or honey over them. Fresh raspberries and mint add freshness and color. For extra indulgence, add whipped cream or a scoop of vanilla ice cream.

Great Side Dishes

Try crispy bacon or sausage for a savory kick. A fresh fruit salad or green smoothie pairs nicely too.

Red velvet pancake stack with honey in background

Storing Leftovers

Keep extra pancakes in an airtight container in the fridge for up to 3 days. Freeze with parchment paper between pancakes for up to 2 months.

Reheating

Warm them gently in a microwave (15–30 seconds) or toaster oven. Avoid overheating to keep them fluffy.

Make-Ahead

Prepare batter night before and refrigerate. Stir before cooking. Pancakes freeze well—just reheat as above.

I hope you love making and sharing these Homemade Red Velvet Pancakes. They’re a fun, colorful way to start the day, with just the right touch of chocolate and plenty of fluff. Cooking should be joyful, so enjoy experimenting, topping, and savoring every bite.

Happy cooking!