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Red Velvet Pancakes

Red Velvet Pancakes

I think that holidays like Valentine’s Day always deserve a special breakfast. Why not start off the day on a good note? Of course, I could say the same thing about just about every morning, because I tend to think that every day should start out on just as good a note as the holidays. These pancakes are perfect for surprising your loved one – holiday or not. They’re heart-shaped Red Velvet Pancakes.

I took the inspiration for the pancakes from classic red velvet cake, which is typically flavored with a little bit of cocoa powder and a generous amount of buttermilk. In the cake, the cocoa flavor is noticeable, but there isn’t enough to really give the cake a chocolaty feel. It primarily lends some dark color to the cake (red in theory, as cocoa powder reacts with baking soda and takes a reddish tinge as a result). The real color of these pancakes, however, comes from food coloring just as the red color of a red velvet cake does. The more food coloring you use, the redder your pancakes will be. Take the amount given below as a guideline and color to your own specifications.

The pancakes are not too sweet because they’re meant to be topped with lots of syrup and maybe some whipped cream. You can definitely get the cocoa notes from them, as well as the rich flavor of buttermilk. They’re a nice change – both in taste and appearance – from regular pancakes. You can use a spoon to spread the batter into heart shapes or use a pastry bag to draw them. You can also place a heart-shaped cookie cutter on the hot pan and pour the batter right into it.

Serve with syrup, whipped cream, berries and a big kiss, too.

Red Velvet Pancakes, innards

Red Velvet Pancakes
1 cup all purpose flour
1 tbsp cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1 large egg
1 tbsp melted butter or vegetable oil
1 cup buttermilk
1 tsp vanilla extract
3/4 tsp red food coloring

Preheat a lightly greased or nonstick skillet on the stovetop.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt and sugar. Add in egg, melted butter, buttermilk, vanilla and food coloring and whisk well until batter is smooth and very few lumps remain.
Drop the batter onto the hot skillet in heart shapes – with a spoon, a heart-shaped mold, or a wide-tipped pastry bag – and cook until edges just start to set and bottom is lightly browned. Turn once, and cook again until bottom is lightly browned.
Serve immediately with syrup, berries and/or whipped cream.

This batter makes fairly thick pancakes. If you like yours thinner, add an additional 2 tbsp buttermilk to the batter.

Serves 2. Recipe can be doubled.

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  • Jen
    February 11, 2010

    Those look yummy – do you think they could be used for waffles instead of pancakes, or would the recipe have to be altered?

  • Nicole
    February 11, 2010

    Jen – These will work, but they might not stay as crisp as a regular waffle recipe. I think adding another tablespoon of butter to the recipe would help it crisp up a little more for a waffle version.

  • Jamie Walker
    February 11, 2010

    OMG, those look fabulous. If I made those for breakfast, I think my bf would propose!

  • Confectionate
    February 11, 2010

    I love this idea, so cute!

  • Nutmeg Nanny
    February 11, 2010

    This is the perfect Valentine’s Day breakfast idea 🙂 I will have to try it…yum!

  • sarah
    February 11, 2010

    i suggest using eggwhites only if you are making waffles…this makes them crispier!

    ps, they are the cutest pancakes!!!

  • Katie @ Cozydelicious
    February 11, 2010

    I have been looking for an excuse to use my heart-shaped pancake mold and these are so adorable. I love breakfast as a Valentine’s Day treat. Yum!

  • The Guinea Pig Hut
    February 12, 2010

    Great idea!So creative!

  • diva
    February 12, 2010

    What pretty heart pancakes! I’ve been playing with the idea of red velvet pancakes for some time! Glad you made this which means it’s time for me to make mine too 🙂

  • Shelbi
    February 13, 2010

    These look fabulous! I WILL make these for breakfast on Valentine’s day!!!

  • Ashley
    February 13, 2010

    OMG!!! We love red velvet in my house and this looks fantastic!! Great post! 🙂

  • pumpkinpie
    February 15, 2010

    Finally, a great use for my little heart-shaped skillet! This is a delicious recipe, and my husband was delighted. Thanks!

  • Allison
    February 16, 2010

    I love your website. It is such a great tool in this journey of learning how to bake. I tried to bake something red velvet this weekend and I used gel rather then food coloring. Does gel have a taste to it? The cookies tasted off and the only difference was that I used the gel. I notice you used food coloring and was curious if coloring is just the route to go with baking.

    Thank you for your constant inspiration!

  • missy @ it's almost naptime
    February 21, 2010

    YUM! Thanks for the recipe!!

  • Ame
    March 6, 2010

    What a great and delicious recipe. I made this for my family and it was a HIT!!! Simple and quick with great flavor and taste! Thank you!!

  • jdmswap
    March 23, 2010

    Im taking this recipe. lol These look amazingly delicous. I have to try these in the morning.

  • Singapore Florist
    April 12, 2010

    This looks really nice. I will try it.

  • Corey
    April 22, 2010

    I’ve had these in the back of my mind since this was posted, but just got to making them today. I used cake flour and omitted the food coloring and they were wonderfully fluffy and tender and with a mild chocolate flavor. Great recipe!

  • Ash
    May 8, 2010

    I love these pancakes, red velvet’s my fave and to be able to whip it up in half an hour instead of baking a cake is fantastic! But I also love these because they are so thick an fluffy…I want my regular pancakes to be like this too. To make this recipe into buttermilk pancakes, what would you suggest? Obviously the cocoa and food coloring would be nixed, but what about the sugar and vanilla?

  • Esther
    May 9, 2010

    Wow, thanks for this recipe. I tried it out this morning for Mother’s Day and it was simple to make. I love how there wasn’t a lot of butter and sugar. This was just what I was looking for.

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