Red Velvet Pancakes {VIDEO}

Red Velvet Pancakes can make an ordinary breakfast feel extraordinary. Their aroma fills the entire kitchen from the moment they hit the skillet! And yes… they taste exactly like red velvet cake, especially when the creamy frosting melts into the warm pancakes!

Whether it’s for a birthday cake or a weekend dessert we love red velvet recipes like Red Velvet Cake, Red Velvet Gooey Butter Cookies, Red Velvet Crepes, and Red Velvet Hot Chocolate!

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Red Velvet Pancakes

Pancakes are a classic family breakfast. This red velvet pancake recipe is so delicious and fluffy, especially when they are served with homemade cream cheese topping!

I love to get the family together for a special breakfast. Whether you’re making these pancakes into heart shapes for someone special or making a batch just because you’re craving pancakes, there’s just something extraordinary about red velvet pancakes.

Pancakes never fail to please. I love how simple and straightforward this rich, sweet pancake recipe is, you’ll be looking for reasons to make them every weekend.

I could eat red velvet pancakes all the time, but we love to save them for special occasions. Make it a family tradition to serve them for Valentine’s Day, Christmas Breakfast, birthdays, or an anniversary for a delicious breakfast treat.

What Is Red Velvet

Red velvet confections are made with cocoa powder, vinegar and buttermilk. The chemical reaction between these ingredients can give the cake a deep maroon color. Today, chocolate often undergoes Dutch processing, which prevents the color change, so red velvet treats are often enhanced by food coloring.

Most classic red velvet cake recipes use very little cocoa powder compared to flour, so the chocolate flavor is very subtle.

Just like the traditional red velvet cake recipe, these red velvet pancakes have baking soda, vinegar, and buttermilk to achieve a light fluffy texture. Don’t worry, you only add a very small amount of vinegar (just enough to react with the baking soda). Red velvet has a slight tang from the buttermilk and vinegar as well as the cream cheese topping, but the pancakes do not taste like vinegar!

How To Make The Best Red Velvet Pancakes

Today, we are going to show you how to make red velvet pancakes so that you can share them with your family too.

(full printable recipe at the end of this post)

Before you start making the pancakes, you’ll want to whip up the delicious cream cheese topping. Using an electric mixer, beat some cream cheese, sugar, and vanilla extract until it’s smooth.

Once the mixture is smooth, add a little cream and continue to beat it until the mixture thickens. This step should only take about 2 minutes. Set the topping aside when you’re finished, or refrigerate it if you’re not using it right away, that way it stays fresh.

Now, mix all of the dry ingredients in a large mixing bowl. Whisk everything together thoroughly and set the bowl aside.

In a separate bowl, thoroughly mix buttermilk, eggs, vanilla, vinegar, and food coloring.

Next, make a well in the center of the dry ingredients and add the buttermilk mixture. Stir until mostly combined. Add in the melted butter and fold gently to mix, lumps are ok. Do not overmix, or your pancakes will be chewy instead of fluffy.

Time to cook the pancakes! Heat a skillet or griddle over medium heat or to 320°F, and add 1 tablespoon butter. Pour batter in 1/4 cup measurements onto skillet or griddle and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1-2 minutes more, until cooked through.

Keep your pancakes warm in a 200°F oven while you finish making all of the pancakes.

Repeat the process with the remaining batter, adding extra butter as needed, until all pancakes are cooked.

Serve red velvet pancakes with sweet cream cheese topping and maple syrup.

Red Velvet Pancake Tips

Follow our tips when making your red velvet pancakes and they’ll turn out wonderfully!

• Do not overmix the batter. The pancake batter should be slightly lumpy.
• Grease the spatula, you wouldn’t think it makes a difference, but it will make flipping the pancakes so much easier!
• If you flip the pancake before the bubbles begin to form, you’ll more than likely ruin the shape of the pancake! Patience is key with this step. However, the first pancake usually takes the longest to cook.
• Pancakes are usually cooked in small batches. Heat the oven to 175-200° F to keep pancakes warm while cooking the rest of the batch. Have a sheet pan or oven-safe plate ready and keep adding pancakes to the oven as you go.
• Do not skip the cream cheese topping, it’s what puts these pancakes over the edge! You can, however, skip the maple syrup if it’s too much sweetness for you. Personally, I like to have syrup on my pancakes.
• For an easy morning, mix the dry ingredients and make topping the night before. Cover and place pancake mix on a counter and place the topping in the refrigerator. The next morning, remove the topping so it can become room temperature, and just add the wet ingredients to the pancake mix, cook, and serve!
• Feel free to change up the food coloring for different color pancakes.

Storage And Variations

How long will these red velvet pancakes stay fresh? In an airtight container in the fridge, these delicious pancakes will stay fresh for up to 5 days. To reheat, simply pop them in the microwave for about 30 seconds or less! They hold up fantastically in the microwave, making this recipe a gift that just keeps on giving.

Can they be frozen? They sure can! Freezing pancakes is really simple! Stack the cooled pancakes with a square of wax paper in between each pancake. This method makes it so the pancakes won’t stick together. Then just place them in a zip-top bag or an airtight container and freeze for up to 5 months. You can also separate the stacks into portion side for easy access.

The best part? You don’t even need to let them thaw before reheating them if you don’t have the time. While you can let them thaw in the fridge overnight and reheat as previously mentioned, you can also pop them right in the microwave! Just double the reheating time from 30 to 60 seconds.

I think you’ll agree adding a little extra love to pancakes never hurt anyone.

Variations 

• If you wish to make heart pancakes, use a heart-shaped pancake mold or metal cookie cutter. Be sure to grease inside of the mold and fill 1/2 way with pancake batter. Remove mold when ready to flip.
• More often than not, I toss some semi-sweet chocolate chips into the batter. I mean, who doesn’t love chocolate chip pancakes, especially when they’re rich red velvet!
• Fresh berries are quite delicious on top of these pancakes. I especially love adding blueberries, freshly cut strawberries, or sweet raspberries on top of mine!
• When serving these pancakes, I always offer maple syrup and chocolate syrup on the table, alongside the cream cheese topping. It’s the best of both worlds!

Need more sweet Breakfast Recipes To Start Your Day? 

The Best Pumpkin Pancakes – Made with buttermilk and packed full of pumpkin spice flavors these pancakes are light and fluffy inside with a crispy outside!  Stacked high with butter and maple syrup they are the perfect fall breakfast.

Apple Pie Crepes – Apple Crepes are the perfect addition to your fall recipe list. Thin French pancakes filled with a gooey caramel apple compote and toasted cinnamon pecans make for an amazing combo for breakfast or dessert.

Overnight French Toast Casserole – This quick and easy French Toast Casserole can be made the day before and refrigerated overnight so it’s ready to bake and enjoy in the morning. An overnight french toast bake with praline topping is perfect for a crowd or any holiday morning.

Cinnamon Raisin Biscuits – There’s nothing better than a warm, fresh-baked Cinnamon Raisin Biscuit topped with sweet, melty vanilla icing for breakfast. These drop biscuits are a simple, quick and easy biscuit recipe that comes together in about 22 minutes!

Like This Red Velvet Pancake Recipe? Pin It!

Whip up a sweet batch of these red velvet pancakes today, and you’ll fall in love with this easy recipe!

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Originally shared January 2014. UPDATED January 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.