Dessert

Red Velvet Pancakes For A Sweet Valentine’s Breakfast Recipe

ByAndria Russo January 25, 2026January 25, 2026

Introduction

Red velvet pancakes are a delightful twist on a classic breakfast favorite, perfect for a sweet Valentine’s morning. With their rich cocoa flavor and vibrant red color, they look as good as they taste. Serve them with your favorite toppings for a special start to the day.

A stack of six red velvet pancakes sits centered on a white plate with a slightly raised edge, each pancake smooth and thick with a deep red color. Creamy white sauce is generously drizzled on top, flowing down the sides of the pancakes with small droplets pooling on the plate. There are fine red powder sprinkles scattered around the pancakes on the plate, adding a touch of texture. A golden fork rests on the right side of the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 it. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, about 2–3 minutes, then flip and cook for another 1–2 minutes until cooked through.
Step 5: Serve warm with optional cream cheese glaze, berries, or a dusting of powdered sugar for a perfect finish.

Tips & Variations

For extra richness, add mini chocolate chips to the batter before cooking.
Substitute coconut or almond milk for buttermilk, adding 1 tablespoon of vinegar to mimic acidity.
Try a cream cheese glaze by mixing softened cream cheese with powdered sugar and a touch of milk for a tangy topping.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over low heat or in the microwave for about 20 seconds until heated through. For best texture, avoid over-microwaving.

How to Serve

A stack of seven dark red pancakes sits in the center of a white plate, with creamy white sauce drizzled thickly over the top and sides, pooling slightly at the base. The pancakes have a smooth and soft texture, and a light red powder is sprinkled around the stack on the plate. A gold fork rests near the edge of the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes without red food coloring?

Yes, you can omit the red food coloring, but the pancakes will have a darker chocolate appearance instead of the classic red velvet color.

Can I prepare the batter in advance?

It’s best to prepare the batter fresh before cooking, but you can mix it up to 2 hours ahead and keep it covered in the refrigerator. Give it a gentle stir before cooking as the ingredients may settle.