These fun and festive red velvet pancakes are easy to make and perfect for serving to your loved ones on Valentine’s Day!
Suitable for vegetarian diets. Post includes Weight Watchers points.
If you’re looking to put a different twist on your Valentine’s Day, these red velvet pancakes are for you! Colorful and flavorful red pancakes are great for Valentine’s Day breakfast or a festive brunch, and they also make an indulgent dessert.
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Red Velvet Pancakes
Tasty and delicious, these red pancakes are also super quick and easy. My kiddos love to make them by themselves and have tons of fun cutting them into heart shapes before serving.
The best part is that you can also whip them up during the Christmas season and for patriotic holidays like Memorial Day and 4th of July, too. The more occasions to enjoy red velvet pancakes, the merrier!
Why Make This Recipe
- Easy: make them with 10 minutes of prep and 15 minutes of cooking time.
- Affordable: all you need is a handful of budget-friendly staple ingredients that you likely already have on hand.
- Fun: a stack of bright red pancakes is perfect for Valentine’s Day.
What’s Needed
- All-purpose flour – choose your preferred brand.
- Sugar – use granulated white sugar.
- Cocoa powder – to create that red velvet flavor.
- Baking powder, baking soda & salt – the key ingredients for light and fluffy pancakes.
- Eggs – you’ll need 2 large eggs for this recipe.
- Buttermilk & melted butter – to make these pancakes rich and flavorful.
- Vanilla extract – adds a lovely, balanced flavor.
- Red food coloring – use powdered, liquid, or gel.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Red Velvet Pancakes
Get the complete ingredients list and instructions from the recipe card below.
- In a large mixing bowl, whisk together the buttermilk, sugar, eggs, melted butter, and vanilla extract.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients with the wet, stirring until just combined.
- Add a few drops of red food coloring and mix. Stir in a couple more drops at a time until you get your preferred shade of red.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Scoop on about a ¼ cup of batter for each pancake. Cook until bubbles form on the surface of the pancake, then flip and cook the other side until lightly browned. Repeat to make the rest of the pancakes.
- If desired, top with whipped cream, chocolate sauce, sprinkles, and fresh berries.
Recipe Tips and Variations
- For a smoother batter, bring the eggs and buttermilk to room temperature before using.
- Add the food coloring with the liquid ingredients to prevent overmixing once the dry ingredients are incorporated.
- Use a very large skillet or griddle and give your pancakes plenty of room.
- Ensure the skillet is properly preheated before pouring the batter to achieve a golden-brown color.
- Don’t have buttermilk? Combine ¾ cup milk and 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes before using.
- If serving in batches, keep cooked pancakes warm in a low oven while finishing the rest.
- Add flavorings: try adding a pinch of cinnamon or nutmeg to the batter, or swap the vanilla extract for almond extract.
- Swap the flour: you can replace all-purpose flour with gluten-free flour.
Prep and Storage
- Prep Ahead – I prefer to make the batter right before cooking, but you can make it the night before and store it in the fridge. Stir gently before using.
- Storage – Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat pancakes in a toaster or microwave before serving.
- Freeze – Freeze cooled pancakes in a single layer on a lined tray with space between them. When fully frozen, transfer to a freezer-safe airtight container or a zip-lock bag and freeze for up to 3 months.
FAQs
To make fluffy pancakes, it’s important to avoid overmixing the batter. Only stir until the ingredients are just combined, and let the batter rest for a few minutes before cooking.
To freeze leftover pancakes, place them in a single layer on a baking sheet inside the freezer. Then, transfer the frozen pancakes in a freezer-safe airtight container or ziptop bag to store for up to 3 months.
The flavor of red velvet is the perfect mix of vanilla and chocolate and some lovely cocoa powder. So, so, so delicious.
More Recipes To Try
Weight Watchers Points
There are 8 Blue Plan SmartPoints in one serving of this.
Get The Red Velvet Pancakes Recipe:
Red Velvet Pancakes
Ingredients
- 1 cup (120g) all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (177ml) buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 1-2 tablespoons red food coloring
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the buttermilk, sugar, eggs, melted butter, and vanilla extract.
- Sift in the flour, cocoa powder, baking powder, baking soda, and salt and stir until just combined. Do not overmix; a few lumps are okay.
- Then, add a few drops of red food coloring and mix. Add a little bit more at a time until you reach the desired color.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake, then flip and cook the other side until lightly browned. Repeat until all the batter is used.
- Serve with the toppings of your choice.
Notes
- For a smoother batter, bring the eggs and buttermilk to room temperature before using.
- Add the food coloring with the liquid ingredients to prevent overmixing once the dry ingredients are incorporated.
- Use a very large skillet or griddle and give your pancakes plenty of room.
- Ensure the skillet is properly preheated before pouring the batter to achieve a golden-brown color.
- Don’t have buttermilk? Combine ¾ cup milk and 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes before using.
- If serving in batches, keep cooked pancakes warm in a low oven while finishing the rest.
- Add flavorings: try adding a pinch of cinnamon or nutmeg to the batter, or swap the vanilla extract for almond extract.
- Swap the flour: you can replace all-purpose flour with gluten-free flour.
- Storage – keep leftovers in an airtight container inside the fridge for 2 days.
- There are 8 WW Blue Plan SmartPoints in one serving.
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