Introduction

Start your Valentine’s Day with a delightful twist on a classic breakfast—red velvet pancakes. These fluffy, cocoa-infused pancakes are perfectly tinted with red food coloring, making them a festive and delicious treat to share with someone special.

Red Velvet Pancakes For A Sweet Valentine’s Breakfast Recipe - Recipe Image

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon red food coloring
Optional: mini chocolate chips, whipped cream, berries for topping

Instructions

Step 1: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
Step 2: In another bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and red food coloring until smooth.
Step 3: Pour the wet mixture into the dry ingredients and stir until just combined. The batter should remain slightly lumpy—do not overmix.
Step 4: Heat a nonstick skillet or griddle over medium heat and lightly grease. Pour 1/4 cup of batter per pancake and cook until bubbles form on the surface, about 2–3 minutes. Flip and cook another 1–2 minutes until cooked through.
Step 5: Serve warm with cream cheese glaze, berries, or a dusting of powdered sugar as desired.

Tips & Variations

For extra indulgence, fold in mini chocolate chips before cooking each pancake.
Substitute buttermilk with 1 cup milk plus 1 tablespoon lemon juice, rested for 5 minutes, if needed.
Try topping with whipped cream and fresh berries for a colorful and fresh finish.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or toaster oven to keep them soft. For longer storage, freeze pancakes separated by parchment paper, then reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using to achieve a similar tang and texture.

How do I prevent pancakes from sticking to the pan?

Make sure your skillet or griddle is well-heated before adding the batter and lightly grease it with butter or oil. Using a nonstick pan helps, and avoid flipping the pancakes too early to prevent tearing.

Red Velvet Pancakes For A Sweet Valentine’s Breakfast Recipe

Print Recipe

★★★★★

4.9 from 88 reviews

Delight in these fluffy, vibrant Red Velvet Pancakes, perfect for a sweet Valentine’s breakfast. Made with a touch of cocoa and a splash of red food coloring, these pancakes are a festive twist on a classic favorite. Topped with optional mini chocolate chips, whipped cream, or fresh berries, they are sure to impress and satisfy any sweet tooth.

Author: Tara
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon red food coloring

Optional Toppings

Mini chocolate chips
Whipped cream
Fresh berries

Instructions

Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined to ensure even distribution of leavening agents and flavor.
Combine Wet Ingredients: In another bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and red food coloring until the mixture is smooth and uniform in color.
Make the Batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. It’s important not to overmix; the batter should remain slightly lumpy for tender pancakes.
Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, approximately 2–3 minutes, then flip and cook for another 1–2 minutes until cooked through and lightly browned.
Serve: Serve the pancakes warm topped with optional cream cheese glaze, berries, mini chocolate chips, whipped cream, or a dusting of powdered sugar for added sweetness and decoration.