Soft, fluffy, and dramatically red, these Red Velvet Pancakes are the ultimate breakfast treat for special mornings. Whether it’s Valentine’s Day, a birthday, or simply a cozy weekend indulgence, these pancakes turn any occasion into a celebration. Drizzled with a silky cream cheese glaze and dusted with powdered sugar, each bite melts with a subtle cocoa richness that echoes your favorite red velvet cake.

What makes these pancakes even more delightful is how easy they are to prepare. You don’t need a mixer or fancy tools—just basic ingredients and a hot skillet. The batter comes together quickly, and you can have a stack ready in under 30 minutes. They’re just as charming as they are delicious.

Why You’ll Love This Red Velvet Pancakes Recipe

These pancakes offer the perfect combination of breakfast comfort and dessert indulgence. They’re great for impressing guests or treating loved ones. Here’s why they’re a favorite:

They have the rich flavor of red velvet cake, complete with a hint of cocoa.
The cream cheese glaze adds that classic tangy-sweet finish.
The vibrant color makes them festive and fun.
They’re fluffy and light, never too dense.
You can prep the batter the night before for easy mornings.

What Kind of Cocoa Powder Should I Use?

For that signature red velvet taste, use unsweetened natural cocoa powder. It has just the right level of bitterness and blends beautifully with the vanilla and sugar. Dutch-processed cocoa will make the pancakes darker and less vibrant, so stick with natural if you want that bright red hue.

Ingredients for the Red Velvet Pancakes

Creating the perfect red velvet pancake starts with the right mix of pantry staples and a few key ingredients that bring out the signature flavor and color.

All-purpose flour: Forms the base of the batter, creating a soft, fluffy structure.
Granulated sugar: Adds sweetness to balance the cocoa.
Unsweetened cocoa powder: Gives the pancakes their chocolatey undertone.
Baking powder & baking soda: Help the pancakes rise and stay light.
Salt: Enhances overall flavor and balances the sweetness.
Buttermilk: Essential for tang and moisture.
Egg: Binds the ingredients and contributes to fluffiness.
Vanilla extract: Adds depth and warmth to the flavor.
Red food coloring: Creates that iconic red velvet color.
Butter: For richness in the batter and greasing the skillet.

For the cream cheese glaze:

Cream cheese: Softened and smooth, it’s the base of the glaze.
Powdered sugar: Sweetens the glaze without grittiness.
Vanilla extract: Adds aroma and sweetness.
Milk: Adjusts consistency to drizzle-ready.

How To Make the Red Velvet Pancakes

Step 1: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Step 2: Combine Wet Ingredients

In another bowl, whisk together the buttermilk, egg, vanilla extract, melted butter, and red food coloring until smooth.

Step 3: Make the Batter

Pour the wet ingredients into the dry and gently mix until just combined. A few lumps are fine. Let the batter rest for 5 minutes.

Step 4: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes, then flip and cook another 1-2 minutes.

Step 5: Prepare the Cream Cheese Glaze

Beat together the cream cheese, powdered sugar, vanilla, and milk until smooth and drizzle-worthy. Adjust thickness as desired.

Step 6: Serve

Stack the pancakes, drizzle generously with the glaze, and sprinkle powdered sugar on top. Enjoy warm!

Serving and Storing Red Velvet Pancakes

This recipe makes enough to serve 4 to 6 people, depending on stack size. Serve them warm with extra glaze on the side, fresh berries, or even a scoop of whipped cream for a brunch-style presentation.

To store, let pancakes cool completely, then wrap in foil or airtight containers. Refrigerate for up to 3 days or freeze up to 2 months. Reheat on a skillet or in the microwave.