This post may contain affiliate links. See my disclosure policy.
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 kinda hate beets, they seriously make me gag. But I have to say that those pancakes looks pretty legit. You’ve almost convinced me to give them a try (I said almost…) 😉
Haha, key word- Almost. Promise you can’t taste them. They just make the ‘cakes look purrrty.
Damn straight you can never have too much cream cheese frosting! These look delicious! Iran street food also sounds delicious. I had no idea to aussie-fy something is to add beetroot. You guys are so healthy. To americanize something would be to double it in size in some hormonal chemically way, then add bacon, mac&cheese and then more cheese to whatever it is.
Can you imagine a mac and cheese burger? Dude, you’ve sparked some recipe inspiration (which probably no one would make lol!)
I can’t eat beetroot! That and processed meat give me migraines. I will just have to wait for the other pancake recipes. Don’t disappoint me again 😉
Haha, Cinnamon bun, double chocolate peanut butter, perfect paleo pancakes..how do they sound 😉
Um… double chocolate peanut butter, please!!!!
I drank snake’s blood in Taiwan. Boom.
You are epic. Boom.
What a great idea! 🙂 I had some extra liquid from the beets I steamed today.. what was I thinking dumping it out?! Hehe. Thanks for the recipe!
Hahaha my grandma and mum drink the juices…they are weird! 😉
Testicles. Yes. Testicles. Did I purchase any for noshing? No, I don’t typically have to purchase testicles for noshing, I typically get them thrown at me for free.
OMFG AHHH HA HA AHA HA I JUST made myself cry from laughing.
But seriously, I encountered this street food in Hong Kong… Raw and ready for roasting 😉
OMG. Malaysia- Monkey Testicles. NOT JOKING.
I used to -hate- beetroot as a child, much to my mom’s dismay. She would always make a beetroot soup for the holidays, and I’d refuse to eat it every.single.time. I actually didn’t have my first taste of beetroot until I was something like 26 or 27 and I actually thought it was pretty tasty. My stomach isn’t really the biggest fan, though. Neither is my kitchen.
OMG So did my mum and grandma- Borcht or something! I think I pretended to be sick whenever she made it lol!
I need to come visit for the rosewater ice cream alone. Obsessed with the natural coloring in these!! GORG.
Excuse me. You need to come visit for ME alone.
I never even had beets growing up! My dad hates them, so he refused to cook them lol. I was in my late teens or early 20s the first time I had them. And now I love them in any form. But especially in baked goods and pancakes. Yum!
First your dad tempted you with steak and then he refused to cook beets- dude, he’s like my Idol!
I LOVE beets haha. Especially the canned ones. And I’m from Texas. My mom would always buy the big cans of them and we’d pour them out on a plate (cold), sprinkle some salt on them, and just eat them straight like that.
Dude, respect. I need to be invited over for dinner…of canned beets.
Oh I love red velvet. I like beets as well. I will have to try these.
Thank you so much, Lacey- I hope you try them out!
I was very excited for you to posted this deliciousness. Totally going to try it, except I’m skipping the beet blood bath in favor of beet powder. No offense.
I won’t be offended my friend- just DON’T microwave it this time lol!
Lesson learned!
What a great post, Arman! I’ve always wanted to use beets to make red velvet something…anything! I’m not a huge fan of beets in general, although my wife loves ’em. I did have them roasted recently, though…and I guess I can admit that they were kinda tasty like that. But I’m still trying to picture you eating beets straight out of a can. Blargh! Haha!
Haha, I’ll have to do a vlog…it’s actually pretty good. But visually doesn’t paint the best picture…
Yeaaaa, me and beets don’t mix so well. I actually can’t stand them, and the one time I did try to blend them up into a batter I made a mess and stained my entire kitchen. You make a hard pitch though, and you just might have me buying some beets sometime soon.
That is if I can get over the whole staining my entire kitchen thing.
You should try it out- (I saw someone on instagram make protein ice cream with it hahahaha!)
Looks delicious I love using beets.
Thanks Andrea! They were delicious!