Dessert

Red Velvet Pancakes For A Sweet Valentine’s Breakfast Recipe

ByLily Cross January 24, 2026January 24, 2026

Introduction

Celebrate Valentine’s Day or any special morning with these delightful Red Velvet Pancakes. They’re fluffy, rich with cocoa, and have a lovely red hue that makes breakfast feel extra special.

A stack of six dark red pancakes sits in the center of a white plate on a white marbled surface. The pancakes have a smooth texture and are evenly layered, topped with a creamy white sauce that drips down the sides in thick lines. There is a light dusting of red powder both on top of the pancakes and scattered around them on the plate. A gold fork rests on the right side of the plate. 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 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 topped with cream cheese glaze, berries, whipped cream, or a dusting of powdered sugar as desired.

Tips & Variations

For extra indulgence, fold mini chocolate chips into the batter just before cooking.
Use buttermilk substitutes like milk with a splash of lemon juice if you don’t have buttermilk on hand.
Try a cream cheese glaze by mixing softened cream cheese with powdered sugar and a little 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 gently in a toaster or microwave until heated through. For best texture, avoid overheating.

How to Serve

A stack of six deep red pancakes sits in the center of a large white plate with a gold rim. The pancakes have a smooth texture and even edges. Creamy white sauce is generously drizzled over the top, flowing down the sides of the pancakes and pooling slightly at the base. Red powder is sprinkled over the pancakes and the plate, adding a delicate contrast to the white sauce. A gold fork lies on the right side of the plate, resting on the white marbled surface beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, substitute the egg with a flax egg or other egg replacer and use a plant-based milk mixed with vinegar as a buttermilk alternative. Use vegan butter to keep it fully vegan.

What if I don’t have red food coloring?

You can use natural alternatives like beet juice or powder to achieve the red color, though the hue may be less vibrant. Without coloring, the pancakes will still taste delicious but look more like chocolate pancakes.