Red Velvet Pancakes Thick Fluffy

Need more pancake inspiration? Try my chocolate pancakes, zucchini pancakes, and lemon ricotta pancakes next. Nothing screams luxury quite like a heaping stack of my red velvet pancakes. As good as these pancakes look, they taste even better. The best part? They’re no more work to make than regular pancakes…they just look more impressive.

Why I love this recipe

Deceptively easy to make. Like most of my pancake recipes, they’re made in minutes and need minimal prep time. Perfect texture and flavor. The buttermilk gives the pancakes extra height and a subtle tang that matches its red velvet flavor. Satisfy your red velvet cake cravings. I’ve got nothing against baking an entire red velvet cake on a whim, but boy are making pancakes much easier. Easy to customize. They’re perfect as is, or you can add a little cocoa powder, fold in some red berries, or top them with a signature cream cheese frosting.

Ingredients needed

Flour. White all-purpose flour is preferred, but you can use wholewheat if you’d like. Sugar. Use either white sugar, brown sugar, or coconut sugar. Baking soda and baking powder. To make the pancake batter light and fluffy. Buttermilk. To react with the baking soda and make thick and airy pancakes. If you don’t have buttermilk, use whole milk with one tablespoon of apple cider vinegar. Eggs. Room temperature eggs are best. Vanilla extract. A must for pancakes! Red food coloring. To achieve the perfect red color for the pancakes. Salt. To balance all flavors. Cocoa. Optional, but adds to the red velvet flavor. Note that adding cocoa powder will affect their bright red color.

How to make red velvet pancakes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Don’t overmix the batter. Mix the pancake batter just until no lumps remain. Over-mixing results in chewy and rubbery pancakes. Whip the egg whites separately. This is my secret weapon for guaranteeing ultra-fluffy pancakes. Whip the egg whites until you have stiff peaks, then gently fold them into the batter. Experiment with mix-ins. Add chocolate chips or red berries to intensify the red color, or sprinkle them on top. Drizzle with cream cheese icing. Make a cream cheese glaze by beating softened cream cheese with powdered sugar and vanilla. Add a dash of milk as needed to thin out the glaze.

Storage instructions

To store: Leftover pancakes can be stored in an airtight container in the refrigerator for up to one week. To freeze: Wrap leftover pancakes in parchment paper and freeze in a shallow container for up to three months. Reheating: Reheat in the microwave or in a large skillet over medium heat, flipping often until warm.