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.
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
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.
Serving: 1pancake | Calories: 118kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Sodium: 292mg | Potassium: 74mg | Fiber: 1g | Vitamin A: 78IU | Calcium: 71mg | Iron: 1mg | NET CARBS: 21g