Delish Red Velvet Pancakes

I never believed pancakes could be dramatic until I tried to make red velvet ones. These Delish Red Velvet Pancakes are exactly what they sound like: fluffy, slightly cocoa-kissed pancakes with that sexy red hue that screams “celebration breakfast” or “I am compensating for something.” They’re special because they taste like breakfast and dessert at once, and because watching syrup drip down a scarlet stack is oddly satisfying. Try them when you want to impress someone, recover from a kitchen fail, or just justify eating frosting for breakfast without counseling.

Once, I made a batch of these for a weekend brunch and my husband announced he’d “help” by flipping two at once. One pancake made it into the pan; the other discovered the ceiling fan. We now have a faintly dusted red velvet imprint on the wall and a marriage stronger for surviving it. The kids voted the ones with the weird edges as “special shapes,” and I pretended that was the plan. Pro tip: do not invite people who are good at flipping things. Seriously.

Time-Saving Hacks

– Use pancake mix as a base and stir in cocoa + red food coloring. Yes, you’re cheating. Yes, it still counts.
– Make the batter the night before and store it in the fridge. Shake it gently in the morning like a culinary snow globe.
– Skip the fancy cream-cheese drizzle—use store-bought whipped cream and call it modern minimalism.
– Cook in batches and keep warm on a low oven rack. One pan, fewer dishes—basic dishwasher triage.

Serving Ideas

– Stack ’em high with cream cheese frosting and berries. Dramatic, sticky, and effective.
– Serve with bacon if you enjoy sweet-salty chaos. Also multicourse confusion.
– Add a dusting of powdered sugar and pretend you planned it all along.
– Serve with coffee strong enough to revive someone after a 2 a.m. kitchen experiment. Or wine if the kids drove you nuts.

What to Serve It With

– Crisp bacon or sausage for the serious eaters.
– Fresh fruit to claim you’re being healthy.
– Maple syrup, because otherwise why bother?
– A big mug of coffee, possibly bottomless.

✔Tips & Mistakes

Pro tip: Let the batter rest 5–10 minutes so the baking powder can do its thing. If you’re impatient like me, you’ll still get pancakes, just slightly less heroic.
– Don’t overmix—the streaks of flour will shame you later.
– Medium-low heat is your friend. Burnt pancakes are a personality trait, not a breakfast.
– If your color is too faint, add more—this isn’t a delicate ballet, it’s breakfast theater.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. If you actually have leftovers, stack parchment between pancakes and store in an airtight container for up to 3 days. Reheat in a toaster or skillet to avoid soggy disappointment.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try cocoa-light for less chocolate punch, or add a splash of buttermilk for tang. Vegan? Use a flax egg and non-dairy milk; I won’t judge, I’ll just taste-test.

Delish Red Velvet Pancakes

These delightful red velvet pancakes are a perfect treat for breakfast or brunch, topped with cream cheese frosting.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup all-purpose flour
• ▢ 0.5 cup sugar
• ▢ 1 tablespoon cocoa powder
• ▢ 0.5 cup buttermilk
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 0.25 cup red food coloring
• ▢ 2 tablespoons butter melted

Instructions

Preparation Steps

• In a bowl, mix together the flour, sugar, and cocoa powder.
• In another bowl, combine buttermilk, egg, vanilla extract, and red food coloring.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Add melted butter.
• Heat a non-stick skillet over medium heat and pour batter to form pancakes.
• Cook until bubbles form on the surface, then flip and cook until golden brown.
• Serve warm with cream cheese frosting.

Notes

These pancakes can be stored in an airtight container for up to 2 days.