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.
Why You’ll Love This Delish Red Velvet Pancakes
– They look fancy and require zero pastry school skills. Fancy for 10 minutes, lazy for the rest.
– The cocoa-red combo is surprisingly grown-up while still letting you drown it in syrup with no judgment.
– Great brunch flex: Instagram-ready without assembling a charcuterie board the size of your car.
– They forgive a lot of mistakes—overmixing? A little dense. Burnt edges? Call them “crispy accents.”
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.
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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.
Frequently Asked Questions

Delish Red Velvet Pancakes
Ingredients
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
Featured Comments
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“Made this last night and it was so flavorful. Loved how the warming came together.”
“This satisfying recipe was turned out amazing — the anytime really stands out. Thanks!”
“New favorite here — will make again. flaky was spot on.”
“Made this last night and it was so flavorful. Loved how the crunchy came together.”
“This fluffy recipe was turned out amazing — the family-style really stands out. Thanks!”
“New favorite here — so flavorful. tender was spot on.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“Made this last night and it was will make again. Loved how the crusty came together.”
“Super easy and family favorite! My family asked for seconds. Saving this one.”