Red Velvet Pancakes: a fun, tasty breakfast you can make in no time

Total time: 30 Min
Difficulty: Low
Serves: 6 people
By Cookist
All-purpose flour
1 1/2 cups
3 tbsp
Baking powder
1 tbsp
Unsweetened cocoa powder
2 tsp
3/4 tsp
1 1/2 cups
large eggs, separated
Vegetable Oil
3 tbsp
red liquid food coloring
2 tbsp
for the cream cheese topping
cream cheese softened
4 oz
Powdered sugar
3/4 cup
Vanilla Extract
1/2 tsp
a pinch
3 to 4 tbsp

Are you a fan of red velvet cake? Then you'll adore these amazing red velvet pancakes served with a generous helping of cream cheese drizzle. With their lighter-than-air texture and classic red velvet flavor, these pancakes are sure to be a new favorite in your household.

Red velvet pancakes are super simple to make. You can whip up a quick batch for a lazy Sunday brunch or a busy weekday morning. With the cream cheese drizzle poured over the top, these red velvet pancakes are so good, you'll definitely come back for seconds! They're the perfect way to start your day.

Red Velvet Pancakes Ingredients

This easy red velvet pancake recipe calls for similar ingredients to your classic pancake recipe, plus a few key differences. In addition to staples like flour, sugar, milk, and baking powder, you'll also need a little cocoa powder and some red food coloring, which gives the pancakes their eye-catching color. You'll also want to separate your egg yolks from your egg whites and add them to the batter in different stages. This will give you airy, cloud-like pancakes.

How to Make Red Velvet Pancakes

You'll love how easy it is to whip up a batch of these homemade red velvet pancakes. Start by whisking the dry ingredients into a large bowl. Grab a second bowl and whisk your milk, egg yolks, oil, and food coloring to combine. Mix the wet ingredients with the dry ingredients, and set them aside. Beat the egg whites in a clean bowl until you get stiff peaks. Fold the egg whites into the batter. Do this in stages – it will help your pancakes become incredibly fluffy and soft.

Heat and oil a griddle over medium heat. Pour 1/3 cup of the pancake batter into the pan. Cook the pancakes until bubbles begin to form on top, then flip them and cook for another couple of minutes. Keep them warm by putting them in a preheated oven. While the pancakes are cooking, whisk the cream cheese, powdered sugar, vanilla, and salt in a bowl. Pour in the milk a tablespoon at a time until the mixture is easily pourable. Drizzle the cream cheese topping over your pancakes and serve immediately.


Tips for the Best Red Velvet Pancakes

You can use pancake mix to simplify the recipe – just don't forget the red food coloring!

To make healthy red velvet pancakes, use whole wheat flour or another type of nutritious flour like buckwheat, coconut flour, oat flour, or almond flour. You can also leave out the cream cheese drizzle, so they aren't as sweet.

Make sure the bowl you use for the egg whites is completely clean and grease-free. If the bowl is dirty, you won't be able to achieve stiff peaks.

How to Store Red Velvet Pancakes

Keep any leftover red velvet pancakes in an airtight container in the fridge for up to 3 days.

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Preheat your oven to 200F.

Whisk the flour, sugar, baking powder, cocoa powder, and salt in a large bowl.

In a second bowl, stir the milk, egg yolks, oil, and food coloring to combine.

Pour the milk mixture into the flour mixture.

Transfer the egg whites to a clean bowl. Beat them into stiff peaks then fold the egg whites into the batter in stages.

Grease a griddle with cooking spray and heat over medium. Pour 1/3 cup batter onto the griddle. When the pancakes begin to form bubbles on the top, flip them, and cook for another minute or so.

Place the pancakes on a baking sheet and put the sheet in the oven to keep them warm. Cook the remaining batter.

For the cream cheese drizzle, whisk cream cheese, powdered sugar, vanilla, and salt in a bowl. Add enough milk so that the drizzle is fairly liquid and easy to pour.

Garnish the pancakes with the cream cheese drizzle, and serve warm.


Use whole milk, skim milk, or plant-based milk to make your pancakes.

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