Red Velvet Pancakes: Fluffy and Festive

Make these fluffy red velvet pancakes for birthdays, Valentine’s Day, or a show-stopping breakfast.

Red Velvet Pancakes

If you’re looking for a breakfast that’s as beautiful as it is delicious, these red velvet pancakes are it! Perfect for birthdays, Valentine’s Day, or even a festive Fourth of July breakfast, they’re quick to make, fun to serve, and absolutely indulgent.

The red food coloring gives them that classic, eye-catching red hue, but feel free to adjust it—or skip it—if you prefer a subtler look. Either way, these pancakes are soft, fluffy, and full of flavor.

How To Make Red Velvet Pancakes

One of my top tips? Use a 1/4 cup measuring cup to scoop your batter. It keeps every pancake uniform and makes pouring a breeze. Just look at that perfect stack!

For toppings, I like to go simple with fresh berries and bananas, plus a generous drizzle of maple syrup. But don’t stop there—these pancakes are amazing with homemade buttermilk syrup, strawberry sauce, cream cheese frosting, whipped cream, or even a little chocolate drizzle. The sky’s the limit!

More Homemade Pancake Recipes You’ll Love

• Classic Homemade Pancakes: A family favorite that never fails.
• Pumpkin Pancakes: Fall mornings wouldn’t be complete without these.
• Cinnamon Roll Pancakes: Perfect for satisfying your sweet tooth.

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Red Velvet Pancake Recipe

Servings: 24 pancakes

Make these fluffy red velvet pancakes for birthdays, Valentine’s Day, or a show-stopping breakfast.

Prep Time:10 minutes mins

Cook Time:10 minutes mins

Total Time:20 minutes mins

Ingredients

• 2 cups flour
• 2 tablespoons cocoa powder
• 5 teaspoons baking powder
• 1/4 cup sugar
• 1 teaspoon salt
• 2 eggs
• 1/2 cup butter, melted
• 2 cups buttermilk, warmed
• 2 teaspoons red food coloring
• fresh fruit and syrup, for topping

Instructions

• In a large bowl, whisk together the flour, cocoa powder, baking powder, sugar, and salt. In a measuring cup or small bowl, whisk together the eggs, butter, buttermilk, and food coloring. Pour the wet ingredients into the dry ingredients, and whisk until just combined (some small lumps of flour may remain). Let the batter sit for five minutes.
  
• While the batter is resting, heat a griddle or large skillet over medium heat. Lightly grease the griddle with cooking spray, and pour the batter by 1/4 cup scoops onto the hot griddle. Cook 3-4 minutes, or until there are bubbles throughout the pancake, then flip and cook for another 2-3 minutes, or until cooked through.
• Serve hot with fresh fruit and syrup. Makes about two dozen pancakes.

Nutrition

Serving: 3 pancakes · Calories: 99 kcal · Carbohydrates: 12 g · Protein: 2 g · Fat: 5 g · Saturated Fat: 3 g · Polyunsaturated Fat: 0.3 g · Monounsaturated Fat: 1 g · Trans Fat: 0.2 g · Cholesterol: 26 mg · Sodium: 155 mg · Potassium: 135 mg · Fiber: 0.5 g · Sugar: 3 g · Vitamin A: 171 IU · Calcium: 64 mg · Iron: 1 mg

Other Notes

Course: Breakfast

Cuisine: American

Keyword: breakfast, pancakes