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 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!