Red Velvet Pancakes

Red velvet pancakes take everything you love about the classic cake — the deep crimson color, the hint of cocoa, the tangy buttermilk base — and turn it into a stack you can make on a Saturday morning. They’re slightly denser than regular pancakes, almost cake-like, and they’re finished with a cream cheese glaze that melts into every crevice. A Juneteenth brunch staple that’s as beautiful as it is delicious.

Why You’ll Love This Red Velvet Pancakes

These aren’t just regular pancakes with food coloring:

• Real cocoa flavor — 2 tablespoons of unsweetened cocoa give depth, not just color.
• Buttermilk tang — reacts with the baking soda for a fluffy, tender crumb.
• Cream cheese glaze — poured warm over the stack, it soaks in like frosting.
• Stunning natural color — beet powder option for anyone avoiding artificial dyes.

Ingredients

The batter comes together in one bowl. Here’s what you need for 12 pancakes (serves 4):

• 1½ cups all-purpose flour
• 3 tbsp granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk
• 2 large eggs
• 3 tbsp melted butter
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 4 oz cream cheese, softened (for glaze)
• ½ cup powdered sugar (for glaze)
• 3-4 tbsp milk (for glaze)

Buttermilk substitute

No buttermilk? Add 1 tbsp white vinegar to 1 cup of regular milk and let it sit for 5 minutes. It’ll curdle slightly — that’s exactly what you want.

Equipment You’ll Need

• Non-stick griddle or large skillet
• Large mixing bowl
• Whisk and spatula
• ¼-cup measuring cup

How to Make Red Velvet Pancakes

Step 1 — Mix dry ingredients (3 minutes)

Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Make a well in the center.

Step 2 — Combine wet ingredients (3 minutes)

In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla, and red food coloring until smooth.

Step 3 — Make the batter (2 minutes)

Pour wet into dry. Stir until just combined — lumps are fine. Let rest 5 minutes while you heat the griddle.

Step 4 — Cook the pancakes (15 minutes)

Heat a non-stick griddle over medium heat. Pour ¼ cup batter per pancake. Cook until bubbles form and edges look set — about 2½ minutes. Flip once. Cook another 1½ minutes.

Step 5 — Make the glaze (3 minutes)

Microwave cream cheese for 20 seconds. Whisk in powdered sugar and milk until smooth and pourable.

Step 6 — Stack and serve

Stack 3 pancakes per plate. Pour warm glaze over the top. Serve immediately.

Pro Tips for Best Results

Don’t press the pancakes. Pressing squeezes out air and makes them dense.

Keep them warm. Place finished pancakes on a sheet pan in a 200°F oven while you cook the rest.

Variations & Substitutions

Chocolate chip red velvet

Fold ½ cup of mini chocolate chips into the batter.

Gluten-free

Swap all-purpose flour for a 1:1 gluten-free blend. Add an extra 2 tbsp buttermilk if the batter seems thick.

Storage, Make-Ahead & Reheating

Refrigerator: Up to 3 days in an airtight container with parchment between layers. Reheat in the toaster.

Freezer: Up to 2 months. Freeze flat on a sheet pan first, then stack with parchment.

What to Serve With Red Velvet Pancakes

These pancakes are rich enough to be the main event, but they’re incredible with crispy bacon, fresh berries, and a dusting of powdered sugar. For a Juneteenth brunch, serve alongside hibiscus tea or strawberry lemonade to keep the color theme going.

• Brown Butter Banana Bread with Everything Bagel Streusel
• Red Velvet Pancakes with Cream Cheese Drizzle
• Hibiscus Juneteenth Mocktail (Red Drink)

Nutrition Information

Per serving (3 pancakes with glaze): approximately 420 calories, 10 g protein, 58 g carbohydrates, 18 g fat, 2 g fiber.

Frequently Asked Questions

Can I make the batter the night before?

Yes, but the baking powder will lose some lift. Add an extra ¼ tsp baking powder in the morning.

Why are my pancakes brown instead of red?

The cocoa powder darkens the color. Use a full tablespoon of food coloring, or switch to beet powder for a truer red.

Can I use this batter for waffles?

Yes — add 2 more tablespoons of melted butter and reduce the buttermilk by 2 tablespoons.

These red velvet pancakes have become our tradition for Juneteenth morning — the color is meaningful, the flavor is real, and they bring everyone to the table. Save this one for your next celebration brunch.