Red Velvet Pancakes Recipe
Velvety smooth, cocoa-infused pancakes with a vibrant red hue, tangy cream cheese drizzle, and melt-in-your-mouth texture that brings dessert to the breakfast table.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">240g plain flour</li><li class="ingredients-single-item">2 tbsp cocoa powder</li><li class="ingredients-single-item">1 tbsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">300ml buttermilk (or 300ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">1 tbsp white vinegar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2-3 tbsp red food coloring (gel preferred)</li><li class="ingredients-single-item">Butter or oil for cooking</li><li class="ingredients-single-item">For the cream cheese drizzle:</li><li class="ingredients-single-item">100g cream cheese, softened</li><li class="ingredients-single-item">60g icing sugar</li><li class="ingredients-single-item">3-4 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan or griddle</li><li class="equipment-single-item">Mixing bowls</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Ladle or measuring cup</li><li class="equipment-single-item">Spatula</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. The cocoa powder gives these pancakes their signature red velvet flavor, while the combination of baking powder and baking soda ensures they rise properly and develop a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk together the buttermilk, eggs, oil, vinegar, vanilla extract, and red food coloring. The buttermilk and vinegar provide that classic tangy flavor essential to red velvet, while also reacting with the baking soda to create fluffiness. Start with 2 tablespoons of food coloring and add more if needed for a deeper red color.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the wet ingredients into the dry ingredients and gently whisk until just combined. It's important not to overmix - a few small lumps are perfectly fine! Overmixing develops too much gluten, which makes pancakes tough rather than tender. Let the batter rest for 5 minutes to allow the leavening agents to activate.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the batter rests, prepare the cream cheese drizzle. Beat the softened cream cheese until smooth, then add the icing sugar, milk, and vanilla. Mix until you achieve a pourable consistency, adding more milk if needed. Transfer to a piping bag or a small jug for easy serving.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat a non-stick frying pan or griddle over medium heat. Add a small amount of butter or oil and spread it evenly. When the surface is hot (test by flicking a drop of water - it should sizzle), use a ladle or measuring cup to pour about 60ml (1/4 cup) of batter for each pancake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. This is the perfect time to flip - when bubbles appear but before they all pop. Flip carefully with a spatula and cook for another 1-2 minutes until the second side is golden. The pancakes should spring back slightly when touched in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm while you cook the remaining batter. If needed, you can keep them warm in an oven at 100°C.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve the pancakes stacked on plates, drizzle generously with the cream cheese mixture, and add your favorite toppings if desired - fresh berries, chocolate chips, or a light dusting of icing sugar all complement the red velvet flavor beautifully. Enjoy while warm!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do red velvet recipes need both buttermilk and vinegar?
Buttermilk and vinegar create the signature tangy flavour of red velvet while also reacting with baking soda to produce carbon dioxide bubbles. This chemical reaction not only enhances the rise and fluffiness of the pancakes but also helps develop that characteristic tender crumb texture.
What's the best way to achieve vibrant red colour in breakfast pancakes?
Gel food colouring provides the most vibrant red colour without thinning your batter. Start with 2 tablespoons and adjust as needed. For a natural alternative, try beetroot powder, though it produces a more muted burgundy tone and may slightly alter the flavour profile.
Can cream cheese drizzle be made ahead for morning pancakes?
Yes, the cream cheese drizzle can be prepared the night before and refrigerated. Simply whisk it again before serving or warm it slightly in the microwave for 10-15 seconds to achieve a pourable consistency. This makes for a quicker special breakfast assembly.
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