Classic Red Velvet Pancakes

Red velvet pancakes bring a festive touch to your breakfast table with their vibrant color and rich flavor. This recipe balances fluffy pancakes with a creamy glaze and a luscious white chocolate buttermilk syrup, making each bite a special occasion treat. Perfect for weekends or whenever you want to impress with a simple twist on a classic.

I first made these after craving red velvet cake but wanting something more breakfast friendly. They quickly became a favorite for holiday mornings and special brunches with friends.

Ingredients

• Two cups all-purpose flour: for the base choose unbleached for better texture
• Quarter cup granulated sugar: to add subtle sweetness
• Four teaspoons baking powder and one teaspoon baking soda: for fluffiness and rise
• One teaspoon salt: to enhance flavors
• Two tablespoons unsweetened cocoa powder: for that classic red velvet chocolate hint
• Two large eggs: for structure and moisture
• Two cups buttermilk: for tanginess and tender crumb opt for fresh for best results
• Half cup unsalted butter melted: for richness
• Two teaspoons vanilla extract: to round out the flavors
• Two to three tablespoons red gel food coloring: for a vibrant signature red avoid liquid coloring as it can thin the batter
• One teaspoon white vinegar: a little trick to react with baking soda for extra fluff and tang
• For the Cream Cheese Glaze four ounces cream cheese softened: for smoothness
• Half cup powdered sugar: for sweetness
• Quarter cup milk: to adjust consistency
• One teaspoon vanilla extract: to flavor the glaze
• For the White Chocolate Buttermilk Syrup one cup buttermilk: for creaminess
• Half cup granulated sugar: to sweeten
• Quarter cup white chocolate chips: for melting richness
• One tablespoon unsalted butter: to give the syrup a silky finish
• Half teaspoon baking soda: to help with lightness and slight foam
• Half teaspoon vanilla extract: for aroma

Instructions

Get Started with the Pancakes:

Whisk together the flour sugar baking powder baking soda salt and cocoa powder in a large bowl. This dry mix is your flavor and texture foundation so mix thoroughly for an even batter.

Get Started with the Pancakes:

In a separate bowl lightly beat the eggs then add the buttermilk melted butter vanilla extract red gel food coloring and white vinegar. Stir gently until fully combined this wet mixture brings moisture and lift.

Get Started with the Pancakes:

Gradually fold the wet ingredients into the dry bowl carefully mixing until just combined. Do not overmix leave a few lumps to keep the pancakes tender. Let the batter rest five minutes to hydrate the flour.

Cook the Pancakes:

Heat your griddle or skillet over medium heat and lightly grease it with butter or cooking spray. Pour a quarter cup of batter for each pancake.

Cook the Pancakes:

Cook for two to three minutes until bubbles cover the surface and edges look dry before flipping. Cook the other side until golden and cooked through.

Cook the Pancakes:

Transfer cooked pancakes to a warm plate while you finish cooking the batch.

Make the Cream Cheese Glaze:

Beat the softened cream cheese in a bowl until it is smooth and creamy. Slowly add powdered sugar and milk beating as you go to prevent lumps. Stir in the vanilla extract. Adjust thickness with a teaspoon of milk if needed to create a pourable glaze.

Whip Up the White Chocolate Buttermilk Syrup:

In a small saucepan combine buttermilk and sugar. Heat over medium stirring until sugar dissolves. Stir in the white chocolate chips and butter continuing to cook until fully melted and smooth.

Whip Up the White Chocolate Buttermilk Syrup:

Remove from heat add baking soda and vanilla extract. The syrup will foam slightly due to the baking soda. Allow it to cool and thicken slightly before serving.

Serve and Enjoy:

Stack the warm pancakes on plates. Generously drizzle with cream cheese glaze and follow with the white chocolate buttermilk syrup. Top with berries or extra white chocolate chips if you like.

I always find the white vinegar a surprising hero in this recipe. It delivers lightness without altering the flavor so the rich cocoa and vanilla shine through. Sharing these with family has created a cozy tradition of celebrating small moments together.

Storage Tips

Store leftover pancakes in an airtight container between sheets of parchment paper to keep them from sticking. They keep well in the fridge for up to three days. Reheat gently in a toaster or skillet to restore their softness.

Ingredient Swaps

For a dairy-free option substitute almond or oat milk mixed with a teaspoon lemon juice in place of buttermilk. Use coconut oil instead of butter for richness. If red gel food coloring is not available you can try beet juice powder for natural coloring but expect a subtler hue. Cream cheese glaze can be swapped with a simple powdered sugar glaze or Greek yogurt drizzle for a tangy contrast.

Serving Ideas

Serve the pancakes with fresh berries such as raspberries or strawberries to complement the chocolate notes. Add a dusting of powdered sugar or a few chopped nuts for texture contrast. Pair with a cup of strong coffee or chai tea to balance the sweetness.

Enjoy these red velvet pancakes with their unique balance of flavors and share the joy they bring to your breakfast table.

Frequently Asked Recipe Questions

→ What makes these pancakes red velvet?

The characteristic red color comes from the addition of red gel food coloring combined with cocoa powder, creating a vibrant and rich appearance.

→ Why is white vinegar used in the batter?

White vinegar reacts with baking soda to create bubbles that lighten the batter, resulting in extra fluffy and tender pancakes.

→ How is the cream cheese glaze prepared?

The glaze is whipped smooth by combining softened cream cheese with powdered sugar, milk, and vanilla, creating a creamy, sweet topping.

→ What gives the syrup its unique flavor?

The syrup blends buttermilk, sugar, and melted white chocolate, cooked gently for a silky texture with a subtle tang and sweetness.

→ Can I substitute any ingredients in the pancakes?

While key ingredients like buttermilk and cocoa provide signature flavor and texture, you can adjust sugar levels or use milk with a splash of lemon as a buttermilk substitute.