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Take your breakfast game up a notch with my gorgeous red velvet pancake recipe. They’re light, fluffy, and look incredible!
Need more pancake inspiration? Try my chocolate pancakes, zucchini pancakes, and lemon ricotta pancakes next.
Nothing screams luxury quite like a heaping stack of my red velvet pancakes.
As good as these pancakes look, they taste even better. The best part? They’re no more work to make than regular pancakes…they just look more impressive.
Table of Contents
Why I love this recipe
- Deceptively easy to make. Like most of my pancake recipes, they’re made in minutes and need minimal prep time.
- Perfect texture and flavor. The buttermilk gives the pancakes extra height and a subtle tang that matches its red velvet flavor.
- Satisfy your red velvet cake cravings. I’ve got nothing against baking an entire red velvet cake on a whim, but boy are making pancakes much easier.
- Easy to customize. They’re perfect as is, or you can add a little cocoa powder, fold in some red berries, or top them with a signature cream cheese frosting.
Ingredients needed
- Flour. White all-purpose flour is preferred, but you can use wholewheat if you’d like.
- Sugar. Use either white sugar, brown sugar, or coconut sugar.
- Baking soda and baking powder. To make the pancake batter light and fluffy.
- Buttermilk. To react with the baking soda and make thick and airy pancakes. If you don’t have buttermilk, use whole milk with one tablespoon of apple cider vinegar.
- Eggs. Room temperature eggs are best.
- Vanilla extract. A must for pancakes!
- Red food coloring. To achieve the perfect red color for the pancakes.
- Salt. To balance all flavors.
- Cocoa. Optional, but adds to the red velvet flavor. Note that adding cocoa powder will affect their bright red color.
How to make red velvet pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the pancake batter. Combine the dry ingredients in a large bowl. Make a well and add the buttermilk and eggs. Whisk until a thick batter remains. Stir in the vanilla and red food coloring.
Step 2- Cook. Add oil to a non-stick griddle over medium heat. Once hot, pour ¼ cup portions of the batter mixture into the pan and cover it. Cook pancakes for 2-3 minutes, flipping once bubbles form. Repeat with the remaining batter.
Arman’s recipe tips
- Don’t overmix the batter. Mix the pancake batter just until no lumps remain. Over-mixing results in chewy and rubbery pancakes.
- Whip the egg whites separately. This is my secret weapon for guaranteeing ultra-fluffy pancakes. Whip the egg whites until you have stiff peaks, then gently fold them into the batter.
- Experiment with mix-ins. Add chocolate chips or red berries to intensify the red color, or sprinkle them on top.
- Drizzle with cream cheese icing. Make a cream cheese glaze by beating softened cream cheese with powdered sugar and vanilla. Add a dash of milk as needed to thin out the glaze.
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 favorites to try
- Eggless pancakes
- Cottage cheese pancakes
- Banana protein pancakes
- Protein pancakes
- Or any of my pancake recipes
Red Velvet Pancakes
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 optional
Instructions
- Combine flour, sugar, baking soda, baking powder, and salt. Make a well and add the buttermilk and eggs. Whisk until a thick batter remains. Stir through 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
Nutrition
Originally updated October 2022, updated and republished July 2024
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!