Dessert

Red Velvet Pancakes For A Sweet Valentine’s Breakfast Recipe

BySarah Summers January 25, 2026January 25, 2026

Introduction

Celebrate love with these delicious red velvet pancakes, perfect for a sweet Valentine’s breakfast. They’re fluffy, rich with cocoa, and have a vibrant red color that makes them truly special.

A stack of six red pancakes sits in the center of a round white plate with a thin brown rim, placed on a white marbled surface. The pancakes have a soft and fluffy texture, and they are topped with a thick drizzle of creamy white sauce that flows down the sides. There is a light dusting of red powder sprinkled over the top and around the plate. A golden fork is placed to the right of the stack. 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. 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.
Step 5: Serve warm with cream cheese glaze, berries, or a dusting of powdered sugar.

Tips & Variations

For extra indulgence, fold mini chocolate chips into the batter before cooking.
If you prefer natural coloring, try beet juice as a substitute for red food coloring.
Use a lower heat setting if pancakes brown too quickly before cooking through.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave to keep them fluffy. For longer storage, freeze pancakes between sheets of parchment paper in a sealed bag for up to 1 month. Reheat frozen pancakes in a toaster or oven.

How to Serve

A stack of about six thick red pancakes sits in the middle of a white plate. The pancakes are deep red with a soft, fluffy texture. White cream sauce is poured over the top pancake, dripping down the sides. A light dusting of red powder is sprinkled around the stack on the plate. A gold fork rests on the edge of the plate. The background surface is a white marbled texture. 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 buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.