red velvet pancakes recipe

Written BySheba G Updated On
red velvet pancakes recipe
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The Best red velvet pancakes recipe

I have been making red velvet pancakes for my family for years, and they are always a hit. The recipe is a classic Southern dish that originated in the 1920s, and it’s made with cocoa powder, buttermilk, and food coloring to give it that distinctive red color. The first time I made these pancakes, I was blown away by how moist and flavorful they were.

My kids loved helping me mix the batter, and they couldn’t wait to dig in. Since then, I’ve made them countless times for breakfast, brunch, or even as a special treat after dinner. One of the best things about this recipe is how versatile it is – you can serve it with fresh fruit, whipped cream, or even a drizzle of syrup.

And the best part? It’s incredibly easy to make and requires minimal ingredients. I’ve lost count of how many times I’ve had to whip up a batch on short notice because my kids just can’t get enough of them.

My family loves these pancakes so much that we’ve even started making them on weekends just because we can. We’ll often top them with fresh berries or sliced bananas, and sometimes we’ll even add a sprinkle of powdered sugar on top for extra flair. The history behind these pancakes is fascinating – they were originally created as a way to use up leftover cocoa powder during the Great Depression.

But regardless of their origins, one thing is clear: these pancakes are here to stay. They’re a staple in our household, and I’m sure they’ll be in yours too once you try them.

Red Velvet Pancakes

Red Velvet Pancakes

4.6 from 679 votes

Fluffy, vibrant red pancakes with a hint of cocoa and a tangy buttermilk flavor, topped with a creamy cream cheese glaze. Perfect for a special breakfast or brunch that feels indulgent yet easy to make.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pancakes

1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1 cup buttermilk
1/4 cup vegetable oil
1 tablespoon red food coloring
1 teaspoon vanilla extract

For the Cream Cheese Glaze

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

👨‍🍳Directions

1In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
2In a separate medium bowl, beat the eggs and sugar until thick and pale, about 2 minutes, then stir in buttermilk, oil, red food coloring, and vanilla extract until smooth.
3Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; the batter should be thick with a few small lumps.
4Let the batter rest for 5 minutes while you preheat a non-stick griddle or large skillet over medium heat.
5Lightly grease the hot griddle with butter or oil, then pour about 1/4 cup of batter per pancake onto the surface.
6Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip and cook for another 1 to 2 minutes until the pancakes are cooked through and spring back when touched.
7For the cream cheese glaze, beat the softened cream cheese and butter together in a small bowl until smooth and creamy.
8Gradually add powdered sugar and vanilla, then stir in milk one tablespoon at a time until the glaze reaches a pourable consistency.
9Stack the warm pancakes on plates and drizzle generously with the cream cheese glaze.
10Serve immediately while the pancakes are still warm and the glaze is soft.

🔧Equipment

Large mixing bowl
Medium mixing bowl
Whisk
Non-stick griddle or large skillet
Spatula
Small saucepan or microwave-safe bowl

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 520mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 8g

📝Notes

For a deeper red color, use gel food coloring instead of liquid. If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to regular milk and let it sit for 5 minutes.

Watch Video Of How Red Velvet Pancakes Works

These red velvet pancakes are always a good idea for any occasion – whether it’s a family gathering or just a special treat after dinner.

They’re incredibly easy to make and require minimal ingredients.

If you’re looking for a new breakfast or brunch recipe that’s sure to impress your family and friends, look no further than these delicious red velvet pancakes.

❓ Frequently Asked Questions About Red Velvet Pancakes

Q1: What makes red velvet pancakes so unique?

Red velvet pancakes get their distinctive color from cocoa powder and food coloring. The combination of cocoa powder and buttermilk gives the batter a deep flavor that’s both rich and creamy.

Q2: Can I substitute regular milk for buttermilk?

No, you cannot substitute regular milk for buttermilk in this recipe. Buttermilk adds a tangy flavor that complements the sweetness of the sugar perfectly.

Q3: Why do red velvet pancakes turn out so dense?

Dense pancakes can be caused by overmixing the batter or using old baking powder. Make sure to mix your batter just until the wet and dry ingredients are combined.

Q4: Can I make red velvet pancakes ahead of time?

You can mix the batter ahead of time but do not cook the pancakes until you’re ready to serve them.

Q5: How do I store leftover red velvet pancakes?

You can store leftover red velvet pancakes in an airtight container in the refrigerator for up to three days or freeze them for up to two months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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