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.
Ingredients
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
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.
Notes
Use natural unsweetened cocoa for that classic red velvet flavor.
Don’t overmix the batter—it helps keep pancakes fluffy.
You can freeze leftover pancakes for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 240
- Sugar: 8g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: red velvet, pancakes, valentine’s breakfast