Decadent and deeply vibrant, red velvet pancakes offer a bold and luxurious twist on the classic breakfast staple. With their rich cocoa flavor, soft texture, and dramatic hue, they’re perfect for turning an ordinary morning into something extraordinary.
Ingredient Breakdown
All-purpose flour and cocoa powder lay the foundation for that unmistakable red velvet flavor. The flour brings structure and tenderness, while a touch of cocoa powder lends a subtle chocolate note that enhances without overpowering the dish.
Baking powder and baking soda work together to create pancakes that are perfectly puffed and fluffy. These leavening agents react with the acidic buttermilk mixture, ensuring the batter rises into light, airy stacks.
Milk and vinegar combine to mimic buttermilk, a key ingredient for tenderness and tang. Allowing them to sit for a few minutes activates the reaction that leads to a softer crumb and helps balance the sweetness of the batter.
Red food coloring and vanilla extract bring the classic vibrancy and aroma. The coloring provides that iconic, eye-catching hue, while vanilla rounds out the flavor with a warm, inviting undertone.
Melted butter adds a rich, moist finish to the batter. Its fat content ensures that each pancake is tender inside with slightly crisp edges—a delightful contrast in texture.
The cream cheese glaze is the signature flourish, adding a silky, tangy sweetness that complements the pancakes perfectly. It transforms a simple stack into a decadent dessert-worthy creation.
Fresh raspberries and mint leaves serve as bright, fresh garnishes. They provide a pop of color, a refreshing contrast to the richness, and a sophisticated finishing touch.
Step-by-Step Preparation Guide
Start by preparing the homemade buttermilk substitute by stirring vinegar into the milk and letting it rest briefly. This simple step builds the perfect foundation for tender, flavorful pancakes.
In a large bowl, blend the milk mixture with sugar, eggs, food coloring, vanilla, and melted butter. Whisk until smooth and cohesive, creating a batter rich in color and aroma.
Gradually incorporate the dry ingredients into the wet mixture, whisking slowly to combine. Avoid overmixing—just a few gentle strokes are enough to keep the batter light and airy.
Preheat the griddle to 350°F and lightly butter it if necessary. Pour 1/4 to 1/3 cup of batter onto the hot surface for each pancake. Gently spread the batter from the center outward for even cooking and consistent thickness.
Cook until small bubbles start to form and the edges appear set. Flip the pancakes a bit earlier than usual to preserve their vibrant red color. A short second cook ensures the interior is soft but cooked through.
While the pancakes cook, prepare the cream cheese glaze by beating softened cream cheese and butter until fluffy, then blending in powdered sugar, milk, and vanilla until smooth. Adjust the glaze’s thickness with a little extra milk if needed.
For serving, drizzle the warm pancakes generously with the glaze. Garnish with fresh raspberries and mint leaves to add a refreshing note and create a visually stunning plate.
Recipe Tips & Frequently Asked Questions
How to avoid overmixing for light, fluffy pancakes
Stir just until no dry streaks remain. Overmixing develops gluten, which can lead to dense, chewy pancakes.
Tricks for achieving the perfect red velvet color without over-browning
Flip the pancakes a bit earlier than you would with regular pancakes, keeping the griddle at a steady medium heat to avoid dark tops.
Tips for making a smooth, pourable cream cheese glaze
Ensure both the cream cheese and butter are fully softened before mixing. Add milk gradually to achieve your desired consistency.
Best way to cook evenly on a griddle without hot spots
Preheat the griddle thoroughly and adjust the heat if pancakes brown too quickly. Rotate pancakes around the griddle if needed.
How to keep pancakes warm and soft before serving
Place cooked pancakes on a baking sheet in a warm oven (200°F), uncovered, to keep them warm without trapping moisture.
Can I make the pancake batter ahead of time?
It’s best to prepare the batter fresh, but you can mix the dry ingredients ahead and combine just before cooking for convenience.
How do I store and reheat leftovers without drying them out?
Store in an airtight container and reheat in a toaster oven or skillet to maintain a soft interior and slightly crisp edges.
Can I substitute natural food coloring for artificial?
Yes, beet powder or pomegranate juice can be used, though the color will be less intense.
Is it possible to make these pancakes gluten-free or dairy-free?
Substitute with a gluten-free flour blend for a gluten-free version, and use plant-based milk and vegan butter for a dairy-free alternative.
What to Serve With This Recipe
Complement these decadent pancakes with extra cream cheese glaze on the side for those who want a little extra richness. Fresh berries and a dollop of whipped cream add lightness and contrast.
Pair them with a strong cup of coffee, a frothy latte, or a sparkling mimosa to balance the richness and complete the brunch experience.
For a full brunch spread, serve alongside savory dishes like a vegetable frittata or avocado toast, offering a perfect balance between sweet and savory flavors on your table.
Creative Variations
Swap out the cream cheese glaze for a glossy chocolate drizzle or a tangy berry compote for a completely different flavor profile that’s just as delicious.
Create mini stacks by making smaller pancakes layered high, or turn them into a show-stopping breakfast cake layered with cream cheese frosting.
Add flavor twists like a hint of orange zest, a sprinkle of cinnamon, or even a touch of espresso powder to the batter for a more complex, nuanced taste.
Red velvet pancakes bring drama and decadence to the breakfast table. With their vibrant color, delicate cocoa notes, and luxurious cream cheese glaze, they’re perfect for moments when you want breakfast to feel a little more extraordinary. Whether kept classic or customized with creative twists, they’re sure to make any brunch a memorable affair.
Ingredients
2 1/3 cups all-purpose flour (scooped and leveled)
3 tablespoons cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups milk
2 tablespoons white vinegar
1/2 cup granulated sugar
2 large eggs
1 1/2 tablespoons red food coloring
2 teaspoons vanilla extract
1/3 cup salted butter, melted
1 recipe Cream Cheese Glaze (see below)
Fresh raspberries and mint leaves, for garnish (optional)
Cream Cheese Glaze
6 ounces cream cheese, softened
6 tablespoons butter, softened
2 cups powdered sugar
1/3 cup milk, plus more if needed
1/2 teaspoon vanilla extract
Instructions
Preheat a non-stick electric griddle to 350°F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well blended. Set aside.
In a measuring jug, combine the milk and vinegar, stirring gently. Let the mixture sit for about 2 minutes to slightly curdle, creating a homemade buttermilk substitute.
Transfer the milk mixture to a large mixing bowl. Add in the sugar, eggs, red food coloring, vanilla extract, and melted butter. Whisk until the ingredients are fully incorporated and smooth.
Gradually add the dry ingredients into the wet ingredients, whisking slowly until just combined. Avoid overmixing to ensure the pancakes stay tender and fluffy.
If needed, lightly butter the hot griddle. Pour 1/4 to 1/3 cup of batter onto the griddle for each pancake, using the back of a spoon or measuring cup to gently spread the batter outward from the center to ensure even thickness.
Cook until small bubbles form on the surface and the edges begin to look set, then flip and cook the second side until cooked through. For a vibrant red appearance, flip the pancakes slightly earlier than usual, before too many bubbles form, to prevent over-browning.
Serve the pancakes warm, generously drizzled with cream cheese glaze. Garnish with fresh raspberries and mint leaves for an elegant finish, if desired.
For the Cream Cheese Glaze
In a mixing bowl, beat together the softened cream cheese and butter using an electric hand mixer on medium speed until light and fluffy, about 2 minutes. Add in the powdered sugar, milk, and vanilla extract. Continue mixing until the glaze is smooth and well blended, about 1 minute. Adjust the consistency by adding more milk if a thinner glaze is preferred. Store any leftover glaze in an airtight container in the refrigerator.
Red Velvet Pancakes Recipe
Ingredients
- 2 1/3 cups all-purpose flour scooped and leveled
- 3 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups milk
- 2 tablespoons white vinegar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1/3 cup salted butter melted
- 1 recipe Cream Cheese Glaze see below
- Fresh raspberries and mint leaves for garnish (optional)
Cream Cheese Glaze
- 6 ounces cream cheese softened
- 6 tablespoons butter softened
- 2 cups powdered sugar
- 1/3 cup milk plus more if needed
- 1/2 teaspoon vanilla extract
Instructions
- Preheat a non-stick electric griddle to 350°F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well blended. Set aside.
- In a measuring jug, combine the milk and vinegar, stirring gently. Let the mixture sit for about 2 minutes to slightly curdle, creating a homemade buttermilk substitute.
- Transfer the milk mixture to a large mixing bowl. Add in the sugar, eggs, red food coloring, vanilla extract, and melted butter. Whisk until the ingredients are fully incorporated and smooth.
- Gradually add the dry ingredients into the wet ingredients, whisking slowly until just combined. Avoid overmixing to ensure the pancakes stay tender and fluffy.
- If needed, lightly butter the hot griddle. Pour 1/4 to 1/3 cup of batter onto the griddle for each pancake, using the back of a spoon or measuring cup to gently spread the batter outward from the center to ensure even thickness.
- Cook until small bubbles form on the surface and the edges begin to look set, then flip and cook the second side until cooked through. For a vibrant red appearance, flip the pancakes slightly earlier than usual, before too many bubbles form, to prevent over-browning.
- Serve the pancakes warm, generously drizzled with cream cheese glaze. Garnish with fresh raspberries and mint leaves for an elegant finish, if desired.
For the Cream Cheese Glaze
- In a mixing bowl, beat together the softened cream cheese and butter using an electric hand mixer on medium speed until light and fluffy, about 2 minutes. Add in the powdered sugar, milk, and vanilla extract. Continue mixing until the glaze is smooth and well blended, about 1 minute. Adjust the consistency by adding more milk if a thinner glaze is preferred. Store any leftover glaze in an airtight container in the refrigerator.
