These Red Velvet Pancakes are pure breakfast romance. Fluffy, vibrant, and slightly chocolatey, they’re the perfect way to kick off Valentine’s Day or any day that calls for a little extra love. Topped with a dreamy cream cheese glaze and perhaps a scattering of berries or chocolate chips, these pancakes bring diner-style indulgence into your own kitchen.

The rich cocoa flavor and deep red color make them irresistible, especially when paired with coffee or a sparkling mimosa. Whether you’re cooking up a surprise for your partner, treating yourself, or feeding a table of little valentines, these pancakes will set hearts aflutter. And yes, they taste as good as they look.

What Kind of Cocoa Powder Should I Use?

For the richest red velvet flavor, use unsweetened natural cocoa powder. Dutch-process cocoa will work too, but it tends to darken the color and slightly alter the tangy balance. If you’re aiming for the classic crimson hue, stick with regular unsweetened cocoa.

Ingredients for the Red Velvet Pancakes

1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon red food coloring
Optional: mini chocolate chips, whipped cream, berries for topping

Red Velvet Pancakes For A Sweet Valentine’s Breakfast (1)

How To Make the Red Velvet Pancakes

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.

Step 2: Combine Wet Ingredients

In another bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and red food coloring. Stir until smooth.

Step 3: Make the Batter

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.

Step 4: Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2–3 minutes or until bubbles form on the surface. Flip and cook an additional 1–2 minutes.

Step 5: Serve Warm

Serve immediately with cream cheese glaze, fresh berries, or a dusting of powdered sugar.

Serving and Storing These Pancakes

Serve these pancakes warm, stacked high, and topped with a swirl of cream cheese glaze or a generous pat of butter. For a brunchy flair, garnish with fresh strawberries or raspberries and drizzle with maple syrup or chocolate sauce.

If you have leftovers, let them cool completely before storing. Place in an airtight container or zip-top bag and refrigerate for up to 3 days. You can also freeze them for up to 2 months. To reheat, pop them in a toaster or warm in a skillet over low heat.

Frequently Asked Questions

What does red velvet taste like?

Red velvet has a mild chocolate flavor with a subtle tang from buttermilk, plus a hint of vanilla. It’s more nuanced than a classic chocolate pancake.

Can I make these without food coloring?

Yes! While the red hue is part of the charm, you can skip the coloring and still enjoy delicious cocoa pancakes.

Can I use a milk substitute instead of buttermilk?

Yes, you can make a quick buttermilk substitute with 1 cup of milk and 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

How do I make the cream cheese glaze?

Mix 4 oz cream cheese (softened), 1/4 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.

What if I don’t have cocoa powder?

You can try using a tablespoon of hot cocoa mix as a backup, but it will be sweeter and less rich in flavor.

Want More Breakfast Ideas That Feel Like Dessert?

If these red velvet pancakes made your morning sweeter, you’ll love these delicious picks too:

Nutella French Toast Casserole for a baked breakfast with hazelnut bliss.
Flaky Strawberry Cream Cheese Heart Puffs if you’re looking for another romantic breakfast bite.
Cherry Chocolate Cheesecake that doubles as a dreamy breakfast or dessert.
Raspberry Crescent Rolls packed with fruity flavor in each buttery bite.
Cinnamon Donut Bread for a warm, cinnamon-sugar alternative to pancakes.

📌 Save this recipe to your Pinterest breakfast board so you can revisit it anytime!

And I’d love to know how your pancakes turned out. Did you stick with the glaze or try something different on top? Drop your twist in the comments below.

Find more sweet ideas and new breakfast obsessions on my Pinterest @ Nina Dishes page.

Red Velvet Pancakes For A Sweet Valentine’s Breakfast

Author: Nina Klatten
Total Time: 20 minutes
Yield: 8 pancakes
Diet: Vegetarian

Print Recipe

Description

These Red Velvet Pancakes are fluffy, lightly chocolatey, and irresistibly festive—perfect for Valentine’s Day or any cozy breakfast at home. Topped with a cream cheese glaze, they’re a decadent twist on a classic favorite.

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.

2. In another bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and red food coloring until smooth.

3. Pour the wet mixture into the dry ingredients and stir until just combined. The batter should remain slightly lumpy—do not overmix.

4. Heat a nonstick skillet or griddle over medium heat and lightly grease. Pour 1/4 cup of batter per pancake and cook until bubbles form on the surface, about 2–3 minutes. Flip and cook another 1–2 minutes.

5. Serve warm with cream cheese glaze, berries, or a dusting of powdered sugar.