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.
Im in love with the cottage cheese pancakes, my daughter is requesting that I make them again
I tweaked the ingredients to moisten the batter but they came out great!
How amazing these pancakes look! It is also romantic haha. I will try!
I have been craving some pancakes lately. I’m going to give these bad boys a try! They’ll probably end up looking like a Frankenstein version of yours though, lol.
Do you skin the beetroot before steaming? Also, could almond flour be used in the place of the ‘gluten free flour blend’?
I would LOVE love LOVE to try this recipe. But I can’t find beet in anywhere here in Italy. Is there any alternative vegetable? Maybe with sweet potato?
Oh, I just made “Copycat [Healthy] Bounty Bar”. Actually I’ve never had before but… anyway I loved it! my kids loved it too. Thank you!