Red Velvet Pancakes

So you’re craving something that feels fancy but still fits into brunch-for-one energy? I got you. These red velvet pancakes are fluffy, slightly chocolatey, and come with a tangy cream-cheese drizzle that makes everyone act like they planned the whole thing. Make them when you want to impress your friends, treat yourself, or just pretend waffles never existed.

Why This Recipe Is Awesome

It’s basically dessert disguised as breakfast, and no one has to know. The batter is forgiving, the color is dramatic, and the flavor hits that sweet-and-tangy spot without being cloying.

Also: this recipe is quick. You’ll be eating in about 25 minutes. No culinary degree required—just a comfortable skillet and an appetite.

Ingredients You’ll Need

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar (or a touch more if you’re feeling sassy)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp unsweetened cocoa powder (trust me)
• 1/4 tsp salt
• 1 cup buttermilk (or milk + 1 tbsp vinegar, stir and wait 5 min)
• 1 large egg, room temp
• 2 tbsp melted butter (plus more for the pan)
• 1 tsp vanilla extract
• 1–2 tbsp red food coloring (or 1/4 cup beet puree for the no-chem route)
• For the drizzle: 4 oz cream cheese, 1/2 cup powdered sugar, 2–3 tbsp milk or cream, 1/2 tsp vanilla
• Optional toppings: whipped cream, fresh berries, toasted nuts, maple syrup

Step-by-Step Instructions

1. Preheat a nonstick skillet or griddle over medium heat. Brush or wipe with a little melted butter so pancakes don’t stick; medium heat is your friend.
2. Whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt in a bowl. Keep it light—you don’t want dense bricks here.
3. In a separate bowl, whisk the buttermilk, egg, melted butter, vanilla, and red food coloring until smooth. If using beet puree, blend it well so color disperses evenly.
4. Pour wet into dry and stir gently until just combined. A few lumps are fine; don’t overmix or you’ll sacrifice fluff.
5. Let the batter rest 5 minutes. This relaxes the gluten and gives you airier pancakes—worth the tiny wait.
6. Drop about 1/4 cup batter per pancake onto the hot skillet. Watch for bubbles forming on the surface and set edges—that’s your flip cue.
7. Flip carefully and cook another 1–2 minutes until cooked through and slightly springy. Keep the heat steady; too hot and the outside burns before the middle cooks.
8. Keep finished pancakes warm in a low oven (200°F / 90°C) while you finish the batch. This is how champions stay calm and plated.
9. Make the cream-cheese drizzle: beat the cream cheese until smooth, add powdered sugar and vanilla, and whisk in milk a tablespoon at a time until drizzly. You want pourable, not soup.
10. Stack pancakes, drizzle generously, add berries or whipped cream if desired, and serve immediately. Try not to hoard the stack like a pancake dragon.

Common Mistakes to Avoid

• Overmixing the batter. That’s how you get rubber pancakes. Stir gently.
• Too-hot pan: you’ll get burnt outsides and raw middles. Medium heat, people.
• Skipping the rest: five minutes makes a real difference in fluff factor.
• Going heavy-handed with food dye. A little goes a long way, and too much can make flavor weird.
• Using cold eggs or melted butter straight from the fridge. Bring to room temp for smoother mixing.

Alternatives & Substitutions

• Buttermilk: swap with milk + 1 tbsp vinegar or lemon juice (wait 5 minutes). Works great.
• Red color: beet puree gives a natural red and a hint of earthiness—IMO it’s charming.
• Dairy-free: use a plant-based milk + vinegar for buttermilk, coconut oil instead of butter, and a dairy-free cream cheese for the drizzle.
• Flour swap: replace up to 1/3 cup with whole wheat or oat flour for nuttier flavor; expect slightly denser pancakes.
• Skip the cocoa: if you want pure red without chocolate notes, omit the tablespoon of cocoa and add a splash more vanilla.

FAQ – Frequently Asked Questions

Do I really need red food coloring?

Short answer: no, but it makes them iconic. Try beet juice or beet powder for a natural tint—start small so you don’t end up with beet-flavored pancakes. Food coloring doesn’t change taste, it just gives that cheeky red look.

What can I use instead of buttermilk?

Mix 1 cup milk with 1 tbsp lemon juice or vinegar, let it sit 5 minutes. Works like a charm. FYI, it helps the pancakes stay tender and slightly tangy—don’t skip it if you want that classic texture.

How do I keep the pancakes fluffy and not flat like a sad crepe?

Don’t overmix the batter—lumps are okay. Let the batter rest 5–10 minutes for the gluten to chill out. Cook on medium heat and flip once bubbles pop and edges set. Patience = fluff.

Can I make these vegan or dairy-free?

Totally. Swap milk for almond/oat milk and butter for coconut oil. Use a flax or chia egg (1 tbsp seeds + 3 tbsp water = 1 egg). The color and vibe stay—just slightly healthier ego.

How do I store or freeze leftovers?

Cool them, then stack with parchment and store in an airtight container for 2 days in the fridge. To freeze: lay single pancakes on a tray, freeze, then bag. Reheat in a toaster or low oven.

• Fridge: 48 hours
• Freezer: up to 2 months

Can I make the batter ahead of time?

Yes—up to 24 hours in the fridge. Give it a gentle stir before cooking. If it thickens, thin with a splash of milk. Pro tip: add baking soda right before cooking if you want extra lift.

Final Thoughts

There you go—Red Velvet Pancakes that look fancy but play nice with lazy weekend vibes. Try them with cream cheese syrup, berries, or plain maple if you’re feeling classic. Now go impress someone—or yourself—with your new culinary skills. Don’t forget to snap a pic; pancakes that look this good deserve an audience.