Red Velvet Pancakes

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Start your morning with a luxurious twist on a classic breakfast favorite. These Red Velvet Pancakes are rich, fluffy, and have that signature cocoa-kissed red hue that makes them irresistible. Topped with a drizzle of cream cheese glaze and a pat of melting butter, they feel like dessert for breakfast—but who says you can’t indulge a little first thing in the day?

Whether you’re serving these on a cozy Sunday brunch or as a special treat for Valentine’s Day, they’re guaranteed to impress. They combine the velvety texture of traditional red velvet cake with the warmth and comfort of homemade pancakes. Every bite delivers a slight chocolate flavor with a satisfying tang from the buttermilk.

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Preparation Phase & Tools to Use

To make perfect Red Velvet Pancakes, the right tools can truly elevate the process:

• Mixing Bowls: You’ll need at least two—one for wet ingredients and one for dry. This separation ensures even mixing and prevents overworking the batter.
• Whisk and Spatula: The whisk helps incorporate air into the batter, keeping the pancakes light, while the spatula is key for gentle folding and flipping.
• Griddle or Non-stick Skillet: A flat, non-stick surface is essential for achieving that perfect golden edge without sticking or burning.
• Measuring Cups and Spoons: Accuracy is everything in baking—even pancakes. Proper ratios make all the difference.
• Ladle or Measuring Cup for Pouring: Ensures uniform pancake sizes, which helps them cook evenly.
• Cooling Rack (optional): If you’re making a big batch, placing cooked pancakes on a rack keeps them from getting soggy while waiting.

Having these tools ready before you begin sets you up for a smooth, stress-free cooking experience.

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Ingredients for the Red Velvet Pancakes

Every ingredient in these pancakes plays a role in creating their iconic flavor and texture:

• All-Purpose Flour: The base of the batter, providing structure.
• Granulated Sugar: Adds just the right touch of sweetness to balance the cocoa.
• Unsweetened Cocoa Powder: Gives the signature chocolate undertone to the red velvet flavor.
• Baking Powder & Baking Soda: Essential leavening agents that make the pancakes fluffy and light.
• Salt: Balances sweetness and enhances overall flavor.
• Buttermilk: Adds a tangy richness and reacts with the leaveners for extra rise.
• Egg: Helps bind everything together and adds to the tender texture.
• Vanilla Extract: Enhances the red velvet cake flavor.
• Red Food Coloring: A must for that vivid, eye-catching color.
• Butter (melted): Adds richness and helps with the smooth consistency of the batter.
• Cream Cheese Glaze (optional but highly recommended): For that extra decadence on top.

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How To Make the Red Velvet Pancakes

Step 1: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This helps distribute everything evenly and prevents clumps.

Step 2: Combine Wet Ingredients

In a separate bowl, beat the egg and mix in the buttermilk, melted butter, vanilla extract, and red food coloring until fully incorporated.

Step 3: Create the Batter

Pour the wet ingredients into the dry and gently fold together with a spatula. Mix until just combined—don’t overmix or your pancakes could turn out dense.

Step 4: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or non-stick spray. Pour batter (about 1/4 cup per pancake) and cook for 2-3 minutes or until bubbles form on top. Flip and cook another 1-2 minutes.

Step 5: Plate and Drizzle

Stack the pancakes on a plate and drizzle with cream cheese glaze. Add a dusting of powdered sugar or a pat of butter if you’re feeling extra indulgent.

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How to Serve and Store Red Velvet Pancakes

These Red Velvet Pancakes are best enjoyed fresh off the griddle, still warm and fluffy. Serve them stacked high with a generous drizzle of cream cheese glaze, a pat of butter, and a light dusting of powdered sugar. For a more decadent brunch, pair with fresh berries and a latte or mimosa.

If you’re preparing for a larger gathering or want leftovers, these pancakes store beautifully. Allow them to cool completely, then stack with parchment paper between each one. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in a toaster or oven for best texture—they’ll taste just as delicious as day one.

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Frequently Asked Questions

H3: Can I make these pancakes ahead of time?

Yes! You can make the batter the night before and store it in the fridge. Just give it a gentle stir before cooking the next morning.

H3: Can I use natural food coloring instead of artificial?

Absolutely. Beetroot powder or natural red food dyes can be used, though the final color may be slightly less vibrant.

H3: What can I use instead of buttermilk?

If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.

H3: Can I make these pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend. Look for one that includes xanthan gum for better texture.

H3: Is the cream cheese glaze necessary?

While optional, it really elevates the dish and gives it that true red velvet cake experience. But feel free to top with maple syrup or whipped cream instead.

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Want More Breakfast Ideas with a Twist?

If you loved these Red Velvet Pancakes, you’ll probably enjoy these other cozy, crowd-pleasing breakfast recipes:

• Best Fluffy Pancake Recipe for the classic morning favorite done right.
• Cottage Cheese Egg Bites Recipe for a protein-packed savory option.
• Soft and Fluffy Homemade Naan Bread if you want to try a yeast-free, pan-cooked bread.
• Sausage French Toast Roll-Ups for the perfect sweet-and-savory combo.
• Cinnamon Donut Bread Recipe if you’re craving that bakery-style indulgence at home.

And for more creative breakfast inspiration, check out my Pinterest board where I share daily recipes: Life With Olivia on Pinterest.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use a different glaze? Add a chocolate chip twist? Try a fruit topping?

I love hearing how others make these recipes their own. Questions are welcome too—let’s inspire each other to get creative in the kitchen.

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