Make these red velvet pancakes whenever you feel like having a special morning. A fun and simple twist on a stack of classic buttermilk pancakes.
We are all familiar with the red velvet cake. It’s the dessert you’d enjoy (or make) on very special occasions.
If you are like me and love the flavor and thought of something red velvet, make these pancakes and enjoy them whenever the cravings strike!
Why this recipe works
- Easy but impressive. Like most pancake recipes, this one is easy to make and comes out looking like a work of art!
- Perfectly fluffy. The buttermilk used in the batter provides extra height and fluffiness for the pancakes.
- A quick alternative to a red velvet cake. If you are craving a red velvet cake but don’t have the time to make it, these red velvet pancakes will be an easy alternative to it.
- Ready in 10 minutes. From prep to plate, this entire recipe comes together in no time!
What we love most about red velvet pancakes is just how easy they are to customize. Fold through some chocolate throughout or fold through some gorgeous red berries to intensity the color of them!
What are red velvet pancakes made of?
Contrary to popular belief, this recipe is very simple and uses the same sort of ingredients you’d find in pancakes, with a few special tweaks. Here is what you’ll need:
- Flour. White all-purpose flour is preferred, but you can use wholewheat if you’d like.
- Sugar. White, brown, or coconut sugar.
- Baking soda. To make the pancake batter light and fluffy.
- Buttermilk. To react with the baking soda and make thick and airy pancakes.
- Eggs. Room-temperature.
- Vanilla extract. To add depth of flavor.
- Red food coloring. To achieve the perfect red color for the pancakes.
- Salt. To balance all flavors.
- Cocoa (optional). To add cocoa flavor to the pancakes. Note that adding cocoa powder will affect their bright red color.
How to make red velvet pancakes
Besides making the actual pancake batter, there is very little effort put towards this recipe. In fact, the frying pan takes care of all the hard work! Ready to make a stack of pancakes?
Step 1- Make the pancake batter
Start by mixing the dry ingredients. Whisk together the flour, sugar, baking soda, and salt. If you are using cocoa powder, add it too.
Make a well by pushing the dry ingredients against the sides of the bowl. Pour in the buttermilk and add the eggs. Whisk until all ingredients are fully combined, and you have achieved a thick batter.
Add the vanilla extract and red food coloring. Let the batter sit for 10 minutes.
Step 2- Cook the pancakes
Add a small amount of oil to a non-stick cooking pan and place it over medium heat. When the pan is hot, pour ¼ cup portions of pancake batter into the pan and cover it. Cook the pancakes for 2 to 3 minutes, flipping the pancakes halfway through. Repeat until all the pancake batter is used.
What does red velvet taste like?
Red velvet has a mildly acidic flavor because of the buttermilk used to make it. It is also sweet with notes of vanilla. If you add cocoa powder, red velvet will also have a chocolate flavor.
Tips to make the best recipe
- Serve with cream cheese icing. To achieve the ultimate red velvet cake flavor, serve these pancakes with a cream cheese glaze. To make a cream cheese glaze, you only need to beat the cream cheese with confectioner’s sugar and vanilla extract. You can add a small amount of milk to thin out the glaze.
- Don’t over-mix the batter. Mix the pancake batter just until the dry and wet ingredients are fully incorporated. Over-mixing results in chewy and rubbery pancakes.
- Whip the egg whites separately for fluffier pancakes. If you want your pancakes to be extra fluffy, whip the egg whites separately until stiff peaks form. Add the egg yolks to the rest of the ingredients. Combine the whipped egg whites with the batter by gently folding it in.
Storage Info
To store: When the pancakes have cooled completely, put them in an airtight container or in a Ziploc bag and store them in the fridge for up to 3 days.
To freeze: Freeze the pancakes in an airtight container or bag. Put sheets of parchment paper in between the pancakes to prevent them from sticking to each other. Pancakes stored in the freezer last up to 3 months.
To reheat: Microwave frozen or refrigerated pancakes for 30 seconds before serving them.
More pancake recipes to try
- Keto pancakes
- Almond flour pancakes
- Coconut flour pancakes
- Oat flour pancakes
- Almond milk pancakes
- Savory pancakes
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Red Velvet Pancakes
Ingredients
- 2 cups all purpose flour sifted
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup buttermilk
- 2 large eggs room temperature
- 1/2 teaspoon red food coloring
- 2 tablespoons cocoa powder optional
Instructions
- Combine flour, sugar, baking soda, baking powder, and salt. Make a well and add the buttermilk and eggs. Whisk until a thick batter remains. Stir through the vanilla and red food coloring.
- Let the batter sit for 10 minutes to thicken.
- Add oil to a non-stick pan and place over medium heat. Once hot, drop ¼ cup portions of the pancake batter and cover the pan. Cook pancakes for 2-3 minutes, flipping halfway through.
- Repeat the process until all the pancakes are cooked up.
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
We can buy already steamed beetroot in supermarkets which is very convenient. I like to eat them with a drizzle of balsamic vinegar, but I don’t do that often. The packages are too big for only me and I can only eat a certain amount of beet until I wanna throw up… when I feel super fancy I will give these pancakes a go!
Funny story. I once made a healthified red velvet cake , recipe by Blogilates Cassey Ho. This stupid thing ruined my cake tin!! The worst part was that it was a pretty, heat shaped cake tin 🙁 I still haze her a bit for that.
YES- I remember seeing them in Lidl- they came in nice clear packs haha!
….I’m so sorry but I’m laughing like an idiot right now. How dare that recipe do that to you!
Honestly, it was the recipes fault! But I can’t blame you for laughing at me ;-D
Amazing!! Love that you made these look so decadent and they are actually so healthy! YUM 🙂
Thanks buddy- don’t think I haven’t forgotten to hide your slow cooker.
Awesome! I cannot get enough of beets right now, and who wouldn’t love the flavor of red velvet?! Be careful with that T word….your american readers may not like it. I have found Americans gasp when I have used that word in the past! Haha
Thanks for the recipe, thanks for the monday laughs 😀
LOL! Tina! For the longest time I thought you meant ‘Tina’ was a bad word then I realised it was twat. Maybe it could be our code word?
hahahaha! I HOPE NOT!!! Wait, which word is our code word?! Am I still the bad word? 😉
You can be my twattle tail.
Wait…is beetroot different from beets?
This recipe leaves me skeptical.
LOL. Haha, they are the same thing my friend- we call it beetroot here!
Whoah— this is blowing my mind, so is adding beets to a burger! I’m slowly learning to like beets…
Really? Wow, it’s standard here (beetroot in sandwiches, burgers, kebabs!)
Love the idea of using beet root to get that natural red color in your red velvet pancakes!
Thanks Jeanette!
Ah, like my pretty pink pancakes on my blog! Mine are more pin not red! 😉 Colored pancakes though make the morning so fun 😉
That is very wise words!
I love using beets as a natural food dye! I have never used it in pancakes, though. This would make an cute Valentine’s Day breakfast!
Haha, cheers Kelly- I’ll try and make them heart shaped next time!
My friends ALWAYS give me crap for loving beets on my salads. They say they taste like dirt, but I still love them anyway. I should make these pancakes for them so they’ll eat them, love them, and then be amazed that there are beets in them. BOOM.
How dare they. You so should- and hide a whole beet in it!
This makes my little southern heart happy. And I LOVE beets. And cream cheese frosting. Yes to alll.
Ohhh is beetroot a southern thing? I need to learn my American lingo! Please teach me! When I think of southern food, I associate it with comfort!
Beetroot!? So cool!! I only started to like actual beets as an adult but I’m sure if I had these pancakes as a kid I wouldn’t mind the beloved beetroot.
Not really street food but in my house in Portugal, snails from the backyard end up on the menu… and I like it! 🙂
Really? Wow, you have me intrigued- I’m so tempted to try them!
I made a huge mess all over my white shirt last night while I was shredding beets. Remember that time I told you that you have an Aussie accent?
Hmm… streetfood… I can’t think of anything overly unusual, but one of the favorite things I’ve come across are malasadas. OMG I WANT
LOL. You funny bunny.
OMG MY FRIEND MAKES MALASADAS. His Portuguese grandma’s recipe.
I love using beets to make red velvety concoctions – never had them from a can, though…
You should try it- it’s actually pretty good!
I remember the first time I got beets in my CSA this summer, I was in the kitchen peeling them and BF just walks in like “what the f**k happened” apparently he thought I stabbed myself. Lesson learned, always tell your loved ones before you color the kitchen with beets 😉
Genius life lesson- imagine how much you could save if you wanted to paint your walls purple!
yummmm these look way too good. and every time i eat beets i look like i’ve been attacked by a vampire. ps– T minus 10 days!! wooo!
I KNOW!!!!!! ARGH. So pumped.
I will come dressed as a beetroot on the 13th.