Red Velvet Pancakes
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My red velvet pancakes were inspired by a local diner famous for its light and fluffy pancakes. They are easy to make with pantry staples and perfect for a special brunch or weekend breakfast.
Elegant and easy red velvet pancakes
I love making these red velvet pancakes to switch up my family’s usual pancake routine. They have the perfect balance of cocoa and sweetness without tipping into full-on chocolate pancakes.
I tested this recipe multiple times to replicate our favorite diner-style version- light, fluffy, and almost like eating a cloud. I like to layer each pancake with cream cheese frosting, but vanilla Greek yogurt makes a great lighter option. They’re elegant yet surprisingly easy to make, with no complicated ingredients.
My secret? Buttermilk! It not only gives the pancakes extra height, but also adds the subtle tang that red velvet cakes are known for.
Key Ingredients
Find the printable recipe with measurements below.
- Flour. White all-purpose flour is preferred, but I also tested it using whole wheat flour, and it worked just as well. It’s also a sneaky way to pack in some nutrition because no one will be able to tell.
- Sugar. Use either white sugar, brown sugar, or coconut sugar.
- Baking soda and baking powder. Baking powder provides structure, and baking soda contributes to some rise.
- Buttermilk. Reacts with the baking soda to make thick and airy pancakes. If you don’t have buttermilk, make your own using one cup of milk with one tablespoon of vinegar or lemon juice.
- Eggs. Room temperature eggs are best.
- Vanilla extract. A must for pancakes!
- Red food coloring. I initially tested these pancakes using blended beetroot, and it was just too much effort. If you’re concerned about food dyes, I used all-natural red food coloring (the Watkins brand).
- Salt. To balance all flavors.
- Cocoa powder. Sifted, to prevent any clumps.
How to make red velvet pancakes
Step 1- Mix dry. Combine the dry ingredients in a large bowl.
Step 2- Make the batter. Make a well and add the buttermilk and eggs. Whisk until a thick batter remains. Stir in the vanilla and red food coloring. Rest for 5 minutes.
Step 3- Cook. Add oil to a skillet or griddle. Pour 1/4 cup portions of batter and cover. Cook for 2-3 minutes, flip, and repeat the process until all the pancakes are cooked.
★★★★★ REVIEW
“I tweaked the ingredients to moisten the batter, but they came out great! They also freeze so well!” – Sandy
Arman’s recipe tips
- Don’t overmix the batter. Mix the pancake batter just until no lumps remain- overmixing results in chewy and rubbery pancakes.
- Don’t skip the rest. Resting the batter lets the gluten in the flour release into the wet ingredients (known as hydrating), which results in a smoother pancake batter.
- Cover the pan. If you’ve made any of my other pancake recipes, you’ll know I always state this as a top tip. Covering the pancakes traps the heat in, which forces the pancakes to rise even more.
- Know when to flip. Once the edges of the pancakes start to bubble, they are ready to be flipped. Through testing, I found 2 1/2-3 minutes to be the sweet spot to flip.
- Add mix-ins. Add chocolate chips or red berries to intensify the red color, or sprinkle them on top. I find white chocolate chips to be such a fun addition.
Storage instructions
To store: Leftover pancakes can be stored in an airtight container in the refrigerator for up to one week.
To freeze: Wrap leftover pancakes in parchment paper and freeze in a shallow container for up to three months.
Reheating: Reheat in the microwave or in a large skillet over medium heat, flipping often until warm.
More pancake recipes
- Eggless pancakes
- Cottage cheese pancakes
- Banana protein pancakes
- Keto pancakes
- Chocolate chip pancakes
- Healthy pumpkin pancakes
If you tried this Red Velvet Pancakes recipe, please leave a star rating and comment. It helps others thinking of making this.
Red Velvet Pancakes
Video
Ingredients
- 2 cups all purpose flour sifted
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup buttermilk
- 2 large eggs room temperature
- 1/2 teaspoon red food coloring
- 2 tablespoons cocoa powder
Instructions
- Combine flour, sugar, baking soda, baking powder, and salt in a bowl. Make a well and add the buttermilk and eggs. Whisk until a thick batter remains. Stir in the vanilla and red food coloring.
- Let the batter sit for 2-3 minutes to thicken.
- Add oil to a non-stick pan and place over medium heat. Once hot, drop ¼ cup portions of the pancake batter and cover the pan. Cook pancakes for 2-3 minutes, flipping halfway through.
- Repeat the process until all the pancakes are cooked up.
Notes
- Layering: I decorated my pancakes with a simple cream cheese frosting (store-bought). These pancakes are just as delicious on their own. You can also use Greek yogurt for a high-protein option.
- DIY buttermilk: One cup of milk with one tablespoon of lemon juice or vinegar.
- Leftovers: Pancakes keep in the fridge, covered, for up ot 3 days. You can freeze them for up to 3 months.
- Gluten-free: I tested these using gluten-free all-purpose flour (with added xanthan gum), and it worked well. I used Bob’s Red Mill brand. I can’t vouch for other brands or other non-gluten flours.
I made Red Velvet Cupcakes for my mom’s birthday! 🙂 They were by no means healthy but they sure were delicious! 🙂
I saw that- I’ll send a batch of these to your mum! 😉
Canada needs better street food – I’ve never come across anything too weird. Or maybe i just need to go gallivanting across the ocean somewhere. And too much cream cheese frosting? Impossible.
Excuse me, but pretty sure you sell some epic stuff. Mainly gravy. Lot’s of gravy.
I get so nervous around beets haha. I’m just worried that EVERYTHING will get stained. Some of my favorite street food is hot churros in Mexico. So good!
Dude, you just sparked a churros craving!!!!!!! (Moreso for the chocolate sauce).
Welcome to the beet side – but I am shocked – you don’t like steamed or roasted beets!? Yikes!!!
I know people who are allergic to that red food dye – so beets have been a wonderful coloring alternative – till I found out there were people allergic to beets! Yikes!
These pancakes are my kinda yum!
Thanks! I was surprised at how well the colour came out!
I’ve never had steamed beets….. I think I’m in the minority with that one. I have drank beet juice though (that has to count for something??!!!). Keep the pillowy pancake recipes coming!
Beet juice?! You have me intrigued!
Haha, this was a flat pillow.
I prefer to drink my beets. It’s a thing. Sometimes I even add champagne and have the most unusual of mimosas.
No such thing as going overboard on the cream cheese frosting.
…You are one strange, strange egg. And that’s why you’re awesome.
I want eggs now.
I love steamed beets! Yum yum! We can buy them already steamed from the supermarket and eat them hot or cold. We don’t get tinned beets but do have them in a jar, swimming in vinegar – now that’s nasty!
I think the worst street food I have seen is in this country – the amount of ‘burger vans’ that we have where the common ingredient in everything is mass amounts of grease… And the smell coming from them – urgh!
Ohh I remember seeing them at Costa! I must confess…I love that burger van smell- so good at 3am!! 😉
while im not much of a beetroot person, i like them with my juice every now and then..this pancake though – drooling!!
Thanks Dixya- hope you try it out!
Very clever to use beetroot to color them!
Thank you! I was surprised at the hue it provided!
Too good not to pin! The world needs to see these 🙂
Thank you so much buddy!
Steamed beetroot on the streets- I could get on board with that. I still, however, can’t wrap my head around deep-fried Oreos- who buys that stuff!
…..Is it bad that I hope to try one in America- I’m intrigued!!!
OMG Arman, I LOVE this beetrott story. I am sitting in my stupid office, trying to force down my even more stupid laughter.
I love that you used beetroot in your pancakes. I am such a fan of strange pancakes. And yes on the cream cheese frosting – whoever thinks you can go overboard didn’t get the meaning of life.
They sell roasted chestnuts here in Switzerland this season. It really is very, very delicious. It’s like getting your kabocha fix on but more savory and starchy and warm.
Haha, thanks my dear- I LOVE ROASTED CHESTNUTS and for the longest time, was trying to put a resemblance to it and YES- Kabocha!
Omg, the first part of your post made me laugh. Sometimes I feel like I am bleeding purple blood too when I’m working with beets! I normally stay away from red velvet anything because of the artificial colouring, but I know I’ll love these because you used beets! I love beets roasted, or hidden in sweet things like your pancakes 🙂
Thanks Gen! You should see my (rented) kitchen…It is ridiculously stained and I am not happy!
I love getting beetroot into meals but it isn’t half scary when you go to the loo the next day haha… Anyway – these look great. I do love beetroots roasted though!
LOL. I just peed a little bit. (normal. not purple).
Yum! Although, I love hot roasted beets, or even boiled beets, more than pancakes.
I love the beetroot available throughout Aus! One of the things that makes your sandwich bars so amazing.
Haha, cheers Michelle- I forgot you got to experience the Aussie-ness!