Red Velvet Pancakes That Taste Like Dessert for Breakfast (Without the Sugar Hangover)

You know that feeling when brunch hits like a mic drop? That’s what these Red Velvet Pancakes do. They look like a bakery flex, but they’re secretly easy and absurdly good.

Think cocoa-kissed pancakes with a plush, cake-like crumb and a tangy cream cheese drizzle that makes syrup look like the understudy. Make these once and your weekends will never go back to “just pancakes.” Ready to win brunch without breaking a sweat?

Why This Recipe Works

Balanced cocoa and sweetness: A small hit of cocoa powder brings that signature red velvet flavor without turning the pancake into chocolate cake. Sugar is kept moderate so toppings can shine.

Buttermilk + vinegar = lift and tang: Buttermilk tenderizes and reacts with baking soda for a light, airy stack.

A touch of vinegar boosts both color and fluff factor—yes, science is tasty.

Melted butter for richness: Oil makes pancakes soft, butter makes them memorable. We use butter for flavor and a little oil in the pan for crisped edges. Best of both worlds.

Optional cream cheese glaze: It’s basically the red velvet frosting experience—just pourable.

Not required, but also… why wouldn’t you?

What Goes Into This Recipe – Ingredients

All-purpose flour – 1 3/4 cups
Granulated sugar – 3 tablespoons
Unsweetened cocoa powder – 2 tablespoons
Baking powder – 2 teaspoons
Baking soda – 1/2 teaspoon
Fine salt – 1/2 teaspoon
Buttermilk – 1 1/2 cups (well-shaken)
Large eggs – 2
Unsalted butter, melted and slightly cooled – 3 tablespoons
Vanilla extract – 2 teaspoons
Distilled white vinegar – 1 teaspoon
Red gel food coloring – 1 to 1 1/2 teaspoons (adjust for preferred shade)
Neutral oil or butter for the pan – as needed

Cream Cheese Glaze (Optional but Highly Advised)

Cream cheese, softened – 4 ounces
Powdered sugar – 3/4 cup
Milk or heavy cream – 2–3 tablespoons (to thin)
Vanilla extract – 1/2 teaspoon
Pinch of salt

How to Make It – Instructions

Preheat your surface: Heat a nonstick skillet or griddle over medium to medium-low. You want steady, gentle heat. Flick some water—if it dances, you’re good.
Whisk dry ingredients: In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until uniform.
Cocoa clumps are sneaky—break them up.
Mix wet ingredients: In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla, vinegar, and red food coloring. Aim for a deep, vibrant red; it will dull slightly when cooked.
Combine with restraint: Pour wet into dry and gently fold with a spatula until just combined. A few small lumps are perfect. Do not overmix or you’ll get rubbery pancakes.
Rest the batter: Let it sit for 5 minutes.
This hydrates flour and gives the leaveners a head start for fluffier results.
Grease and pour: Lightly oil the pan. Scoop 1/4 cup batter for each pancake. Spread gently to round out if needed.
Flip at the right time: Cook until bubbles form on top and edges look set, about 2–3 minutes.
Flip and cook 1–2 minutes more. Aim for a soft spring when tapped.
Make the glaze: Beat cream cheese until smooth, then add powdered sugar, vanilla, salt, and enough milk/cream to achieve a pourable consistency.
Serve immediately: Stack pancakes, drizzle with glaze, and add extras if you like: fresh berries, shaved chocolate, or toasted pecans.

Storage Instructions

Refrigerate: Cool pancakes fully, then layer with parchment and store in an airtight container for up to 3 days. Keep glaze in a separate sealed container for 4–5 days.
Freeze: Freeze pancakes on a sheet pan until firm, then bag with parchment between layers.
They’ll keep 2 months. Reheat in a toaster or 325°F oven for 8–10 minutes.
Reheat glaze: Warm gently in the microwave at 50% power in short intervals, whisking. Add a splash of milk if it tightens up.

What’s Great About This

Maximum wow, minimal hassle: One bowl for wet, one for dry, and it looks like you bribed a pastry chef.
Restaurant-level texture: Buttermilk and just enough fat keep them plush without greasiness.
Customizable sweetness: Sweetness is balanced so you can go big on glaze, syrup, or fruit without sugar overload.
Plays nice with brunch menus: Works with bacon, berries, coffee—whatever your breakfast vibe is.
FYI, it’s a solid birthday morning move.

What Not to Do

Don’t overmix the batter: This is the fastest way to tough pancakes. Stop as soon as the flour disappears.
Don’t crank the heat: High heat scorches the outside and leaves a raw middle. Medium-low is your friend.
Don’t skip vinegar or buttermilk: The reaction is key for lift and the classic tang.
No, regular milk alone won’t hit the same.
Don’t drown the cocoa: More cocoa makes them bitter and heavy. Two tablespoons is the sweet spot.
Don’t color-shame the batter: If it’s too pale, add more gel coloring, not liquid. Liquid floods the batter and messes with texture.

Different Ways to Make This

Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.
Let the batter rest an extra 10 minutes for better hydration.
Dairy-free: Swap buttermilk for 1 1/2 cups almond or oat milk plus 1 tablespoon lemon juice or vinegar. Use dairy-free butter and vegan cream cheese for the glaze.
Protein boost: Replace 1/4 cup flour with vanilla or unflavored whey or plant protein. Add 2–3 extra tablespoons buttermilk if the batter thickens too much.
Chocolate chip upgrade: Fold in 1/2 cup mini chocolate chips.
Mini is key so they don’t weigh down the batter.
Berry twist: Top with macerated strawberries (slice, toss with a bit of sugar and lemon, rest 10 minutes). Tangy-sweet contrast = chef’s kiss.
Heart-shaped for the win: Use molds or a squeeze bottle to draw hearts. Corny?
Yes. Effective? Also yes.

FAQ

Can I make the batter ahead of time?

Mix the dry and wet ingredients separately the night before, then combine in the morning.

Once combined, the leaveners start working, so don’t let mixed batter sit more than 30 minutes or you’ll lose loft.

What if I don’t have buttermilk?

Make a quick substitute: 1 1/2 cups milk plus 1 tablespoon white vinegar or lemon juice. Stir and rest 5 minutes. It won’t be identical, but it’s close enough for excellent pancakes.

Do I need red gel food coloring?

Gel gives the best color without thinning the batter.

Liquid works in a pinch, but you’ll need more and it can affect texture. Natural beet powder is an option; use 1–2 teaspoons and add a touch more vanilla to offset earthiness.

Why are my pancakes dense?

Common culprits: overmixing, expired leaveners, or a pan that’s too hot, which prevents even rise. Also ensure you measured flour correctly—lightly spoon into the cup and level off.

Can I skip the cream cheese glaze?

Absolutely.

They’re great with maple syrup, whipped cream, or Greek yogurt and berries. But if you want the full “red velvet cake” effect, the glaze is the move, IMO.

How do I keep pancakes warm for a crowd?

Place cooked pancakes on a wire rack set over a sheet pan in a 200°F oven. The rack prevents soggy bottoms and keeps the texture on point while you finish the batch.

Wrapping Up

Red Velvet Pancakes turn an ordinary morning into big main-character energy.

You get the cake vibes, the brunch cred, and the kind of color that makes people ask for the recipe before they take a bite. Keep the heat low, the batter tender, and the glaze ready. Then enjoy that moment when everyone at the table goes quiet—because their mouths are full.

Breakfast victory unlocked.