Fluffy Red Velvet Pancakes

Red velvet pancakes are the perfect breakfast to kick off Christmas morning or Valentine’s Day!  Dig into a plate of thick, fluffy red pancakes with a light chocolate flavor to celebrate this holiday of love.  Even better, use a heart shaped mold or cookie cutter to really get into the festive spirit. Kids and adults will feel extra special with these sweet pancakes on their plates.

 

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This recipe was published on January 31, 2019 and updated on November 11, 2021.

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Story Time

 

If you’ve read any of my other pancake posts (birthday and pumpkin), you know that I find pancakes to be an easy way to get into the spirit of the day.  As a child, I remember my parents taking extra little steps to make the holidays or birthdays just a smidge more exciting. To me, there’s no better way than to get started with a festive breakfast! (Breakfast is best!)

I’ve been making these red velvet pancakes for Benjamin on Valentine’s Day since he was old enough to start eating them.  While I didn’t do it this time, I usually like making some mini pancakes with a tablespoon so Ben can have some finger foods.  This recipe for red velvet pancakes is so thick and fluffy that I used it for the base of my Spooky Pumpkin Pie Pancakes. I found the original recipe at That’s So Yummy.

 

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Let’s Talk Red Velvet

 

For most people, “red velvet” simply means red colored chocolate with cream cheese frosting.  My husband certainly believes this! Now, this isn’t a false statement, but it’s not accurate either.  A “velvet” treat, generally cakes, have a mild chocolate flavor, but it’s the texture that’s the main highlight.  Buttermilk is an important ingredient and it gives the treat a fluffy, tender, velvety texture. If you’re looking for a velvet cake, I made this green velvet beauty for Ben’s birthday.

 

Related Reading: Funfetti Birthday Cake Pancakes

 

If you pop down to the ingredient list, you’ll see only 2 tablespoons of cocoa powder.  The green velvet cake is similar, there’s just not a lot of chocolate here. It’s also important to use regular cocoa powder and not dark cocoa.  You know I love dark chocolate, but that will change the flavor and color of the pancakes.

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Now to the Red Velvet Pancakes

 

Generally, it’s good practice to bring your ingredients to room temperature when baking.  For pancakes, I don’t find this particularly necessary. However, I do always suggest some mise en place (more baking tips here).  Pull all of your ingredients out before you start mixing up the batter to make your life so much easier.

I like adding sugar to my pancakes because I don’t put syrup on the ones for Ben.  Have you ever given a toddler syrupy pancakes? No thank you! He’s always enjoyed lightly sweetened pancakes and doesn’t need anything extra.  The 2- 3 tablespoons of sugar is completely up to you though. Add less if you choose, but I wouldn’t add more or your pancakes will burn too quickly.

 

Some Notes

 

Fun fact, red velvet originally got it’s color from the dutch processed cocoa, which has a reddish tint.  Nowadays, we use food coloring to get that vibrant red color. I used gel color this time around, but I’ve used regular food coloring before.  Gel color is much more concentrated and less runny. It’s a must when coloring frosting or cakes, but it doesn’t make a big difference in the pancakes.

 

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If you look at this ingredient list, you may be thinking, these measurements are all a bit funny looking.  You’re totally right, but it works, so I haven’t changed it up. I definitely suggest grabbing a copy of my Ingredient Glossary to make things easier.  The last page has a handy measurement conversion chart that will really help you out with this recipe.  Update 3/07/20: I’ve tweaked a few of the ingredients to be less awkward.  But I still suggest that handy glossary!

 

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I <3 Pancakes

 

But seriously, I do heart pancakes.  I have tried making the heart shape two different ways, so let me drop some knowledge on you.  The first time I made the heart shape, I used this handy pancake pen. It was kinda cool, but the hearts didn’t hold their shapes very well.  Ben ended up taking this tool and making it into a bath toy and I’ve since lost some parts. It was fun though.

Since then, I’ve started using a metal cookie cutter as a mold.  It’s very important to spray it with non stick spray after nearly every pancakes.  I then place it in the hot, greased pan and fill it with a scant ¼ cup of pancake batter, making sure to push the batter into the corners.  After 2-3 minutes, use tongs to carefully lift the cookie cutter up and set it aside. Check that the pancake is done, and gently flip it over.

 

You could also try out these heart shaped pancake molds that have a handle to make life easy.  I haven’t used them, but they are basically the same cutter I’m using, with a handle, so I feel like they’d work great.

 

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Let’s Talk About That Drizzle

 

I know, I know.  When you hear the words “red velvet” you are expecting to see some cream cheese involved somehow.  I’m sorry, but I don’t really feel like whippin’ up a cream cheese glaze first thing in the morning.  Ya see, I always make these in advance, pop them in the freezer and reheat them in the morning.  This girl has got to eat first thing.

But that doesn’t mean I decided to stick with no drizzle or go with plain old maple syrup.  Okay, maple syrup is delish on these, but I wanted something else.  So I melted some white chocolate morsels with a splash of milk in the microwave.  Use 50% power and heat for just a few seconds at a time.  Then drizzle your little heart out.

 

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Blunders?

 

Kinda, but nothing awful.  This is the first time I’ve made these pancakes on a gas stove, and that made a huge difference.  My pan got too hot, too quickly and the first few red velvet pancakes got super burnt, even though I had the heat on medium- low!  That was a bit sad, but they still tasted AMAZING. Be careful when you make them and be prepared for the first few to be a bit off.

 

 

Enjoy!

 

 

Enjoy your delicious red velvet pancakes for Valentine’s Day or Christmas breakfast!  With just a tiny bit of effort, you can make this little holiday extra special.  Pro tip- make the pancakes up to a few days in advance and keep them in the fridge or freezer until you need them.  These pancakes are so thick and fluffy, you’re going to love them.  Hey, if you dig delicious recipes, be sure to follow me on Pinterest!

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