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Make these red velvet pancakes whenever you feel like having a special morning. A fun and simple twist on a stack of classic buttermilk pancakes.
We are all familiar with the red velvet cake. It’s the dessert you’d enjoy (or make) on very special occasions.
If you are like me and love the flavor and thought of something red velvet, make these pancakes and enjoy them whenever the cravings strike!
Why this recipe works
- Easy but impressive. Like most pancake recipes, this one is easy to make and comes out looking like a work of art!
- Perfectly fluffy. The buttermilk used in the batter provides extra height and fluffiness for the pancakes.
- A quick alternative to a red velvet cake. If you are craving a red velvet cake but don’t have the time to make it, these red velvet pancakes will be an easy alternative to it.
- Ready in 10 minutes. From prep to plate, this entire recipe comes together in no time!
What we love most about red velvet pancakes is just how easy they are to customize. Fold through some chocolate throughout or fold through some gorgeous red berries to intensity the color of them!
What are red velvet pancakes made of?
Contrary to popular belief, this recipe is very simple and uses the same sort of ingredients you’d find in pancakes, with a few special tweaks. Here is what you’ll need:
- Flour. White all-purpose flour is preferred, but you can use wholewheat if you’d like.
- Sugar. White, brown, or coconut sugar.
- Baking soda. To make the pancake batter light and fluffy.
- Buttermilk. To react with the baking soda and make thick and airy pancakes.
- Eggs. Room-temperature.
- Vanilla extract. To add depth of flavor.
- Red food coloring. To achieve the perfect red color for the pancakes.
- Salt. To balance all flavors.
- Cocoa (optional). To add cocoa flavor to the pancakes. Note that adding cocoa powder will affect their bright red color.
How to make red velvet pancakes
Besides making the actual pancake batter, there is very little effort put towards this recipe. In fact, the frying pan takes care of all the hard work! Ready to make a stack of pancakes?
Step 1- Make the pancake batter
Start by mixing the dry ingredients. Whisk together the flour, sugar, baking soda, and salt. If you are using cocoa powder, add it too.
Make a well by pushing the dry ingredients against the sides of the bowl. Pour in the buttermilk and add the eggs. Whisk until all ingredients are fully combined, and you have achieved a thick batter.
Add the vanilla extract and red food coloring. Let the batter sit for 10 minutes.
Step 2- Cook the pancakes
Add a small amount of oil to a non-stick cooking pan and place it over medium heat. When the pan is hot, pour ¼ cup portions of pancake batter into the pan and cover it. Cook the pancakes for 2 to 3 minutes, flipping the pancakes halfway through. Repeat until all the pancake batter is used.
What does red velvet taste like?
Red velvet has a mildly acidic flavor because of the buttermilk used to make it. It is also sweet with notes of vanilla. If you add cocoa powder, red velvet will also have a chocolate flavor.
Tips to make the best recipe
- Serve with cream cheese icing. To achieve the ultimate red velvet cake flavor, serve these pancakes with a cream cheese glaze. To make a cream cheese glaze, you only need to beat the cream cheese with confectioner’s sugar and vanilla extract. You can add a small amount of milk to thin out the glaze.
- Don’t over-mix the batter. Mix the pancake batter just until the dry and wet ingredients are fully incorporated. Over-mixing results in chewy and rubbery pancakes.
- Whip the egg whites separately for fluffier pancakes. If you want your pancakes to be extra fluffy, whip the egg whites separately until stiff peaks form. Add the egg yolks to the rest of the ingredients. Combine the whipped egg whites with the batter by gently folding it in.
Storage Info
To store: When the pancakes have cooled completely, put them in an airtight container or in a Ziploc bag and store them in the fridge for up to 3 days.
To freeze: Freeze the pancakes in an airtight container or bag. Put sheets of parchment paper in between the pancakes to prevent them from sticking to each other. Pancakes stored in the freezer last up to 3 months.
To reheat: Microwave frozen or refrigerated pancakes for 30 seconds before serving them.
More pancake recipes to try
- Keto pancakes
- Almond flour pancakes
- Coconut flour pancakes
- Oat flour pancakes
- Almond milk pancakes
- Savory pancakes
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 10 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.
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!