Introduction

Fluffy Red Velvet Pancakes make a stunning and delicious treat perfect for Valentine’s brunch or any special morning. These tender, cocoa-infused pancakes are complemented by a smooth cream cheese glaze that adds just the right amount of sweetness and tang. Easy to prepare yet impressively beautiful, they’re sure to wow your loved ones.

A stack of six red pancakes sits on a white plate on a white marbled surface. The pancakes alternate in colors, mostly deep red with one slightly browned layer visible near the middle, showing a soft and fluffy texture. Thick white cream sauce drips down the sides from the top, pooling slightly at the base and between some of the layers. Fresh red raspberries and cherries are scattered on top and around the plate, dusted lightly with powdered sugar. A gold fork rests on the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup All-Purpose Flour or gluten-free flour blend

2 tablespoons Cocoa Powder, unsweetened Dutch-process recommended

2 tablespoons Granulated Sugar or brown sugar for moisture

1 teaspoon Baking Powder, ensure fresh

1 teaspoon Baking Soda, ensure fresh

1/2 teaspoon Salt, no substitutions

1 cup Buttermilk or 1 cup milk + 1 tablespoon vinegar

1 large Egg, no substitutes without altering texture

1 teaspoon Vanilla Extract, pure recommended

2 tablespoons Melted Butter or coconut oil for vegan option

1 tablespoon Red Gel Food Coloring, natural alternatives alter taste

4 oz Cream Cheese, softened (for glaze)

1 cup Powdered Sugar or granulated sugar (for glaze)

2 tablespoons Extra Milk, to adjust glaze consistency

Instructions

Step 1: In a large bowl, whisk together the dry ingredients—flour, cocoa powder, baking powder, baking soda, sugar, and salt—until well blended.

Step 2: In a separate bowl, combine the wet ingredients: egg, buttermilk, vanilla extract, melted butter, and red gel food coloring until smooth and evenly mixed.

Step 3: Gently fold the wet mixture into the dry ingredients, stirring just until combined. It’s okay if a few lumps remain; overmixing can make pancakes tough.

Step 4: Preheat a greased skillet or griddle over medium heat. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, then flip carefully and cook until golden brown on the other side.

Step 5: For the cream cheese glaze, beat together softened cream cheese, powdered sugar, and a splash of vanilla extract. Add milk gradually until the glaze reaches a smooth, drizzle-able consistency.

Step 6: Stack the pancakes high, drizzle generously with the cream cheese glaze, and garnish optionally with powdered sugar or fresh strawberries for an extra festive touch.

Tips & Variations

Use Dutch-process cocoa powder for a richer and smoother chocolate flavor without bitterness.

Substitute buttermilk with regular milk plus vinegar to activate the leavening agents if buttermilk isn’t available.

For a vegan version, replace the egg with a flax egg and use coconut oil instead of butter.

Add a pinch of cinnamon or espresso powder to enhance the depth of flavor in the pancakes.

Serve with whipped cream or fresh berries for added texture and flavor contrast.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the batter right after mixing for fluffiest pancakes. However, you can refrigerate the batter for up to 1 hour before cooking, just give it a gentle stir before using.

What can I use if I don’t have red gel food coloring?

Natural alternatives like beet juice or powder can be used, but they may alter the flavor slightly. Traditional liquid food coloring works too but may give a less vibrant color.