These Red Velvet Pancakes channel the flavors of the classic cake…just in pancake form! They’re great for Valentine’s Day breakfast!
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Ok. It’s official. I’ve been
Did you know that the red color in Red Velvet Cakes (or Pancakes in this case) used to come from the reaction between the white vinegar and buttermilk with the cocoa powder? Yup, it didn’t involve loads of red food coloring. Shocking! But today, most Red Velvet recipes use red food coloring to get that wonderful red color that we all know and love. Even many professional bakeries have resorted to red food coloring.
So while this recipe for Red Velvet Pancakes does indeed include red food coloring, it still includes the flavors found in traditional Red Velvet recipes…namely the cocoa powder, buttermilk, and vinegar. In fact, the buttermilk addition is what gave me the idea for pancakes. I love buttermilk pancakes, so I figured Red Velvet Pancakes would be a fun idea that still featured that unique buttermilk flavor.
Finally, I drizzled a cream cheese icing on top of these pancakes before serving. After all, red velvet cake just isn’t the same without cream cheese frosting, right? So I made a version very similar to what I would use on a cake and then just drizzled the tops of the pancakes with it. Finish with a light dusting of powdered sugar, and you’ve got a fun weekend breakfast that was surprisingly easy to make!
Red Velvet Pancakes
- 1½ cups all-purpose flour
- ¼ cup powdered sugar plus more for garnish
- 1 Tbsp granulated sugar
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1½ Tbsp cocoa powder
- ½ tsp salt
- 2 eggs
- 6 ounces buttermilk
- 2 ounces milk
- 1 tsp vanilla extract
- ½ Tbsp white vinegar
- 2 tsp red food coloring
- 2 Tbsp unsalted butter melted (plus more to grease griddle)
For the Cream Cheese Icing
- In a medium bowl, cream together the cream cheese and butter. Add milk, vanilla, and powdered sugar and stir until well combined. Set aside.
For the Red Velvet Pancakes
- In a medium bowl, combine the dry ingredients (flour, powdered sugar, granulated sugar, baking powder, baking soda, cocoa powder, and salt.) Mix well.
- In a separate bowl, combine the liquid ingredients (eggs, buttermilk, milk, vanilla, vinegar, food coloring, and melted butter). Mix well.
- Carefully pour 1/2 of the liquid mixture into the dry ingredients and stir until combined. Repeat with remaining liquid mixture. (Do not overbeat the batter. Instead, mix until smooth and just combined.)
- Heat a griddle on medium heat. Grease griddle with butter. Pour 1/4 cup of batter into center of griddle. Once numerous bubbles appear in the top of the pancake batter (2-3 minutes), flip the pancake and continue cooking for 1-2 minutes more. Hold pancakes in a 200°F oven until all pancakes are cooked and ready to serve.
- Garnish stack of pancakes with Cream Cheese Icing and a sprinkle of powdered sugar. (I used the sandwich bag trick for the icing: fill a sandwich bag with icing. Snip a tiny corner off of the bag. Drizzle pancakes with icing.)