Delish Red Velvet Pancakes
Delish Red Velvet Pancakes have become our slow-morning treat—the kind that makes the house feel like it’s holding its breath in the best way. They’re soft and a little plush, the edges whispering gentle crispness, and the color always feels like a small, unapologetic celebration. I’ll admit I love them for how they take a regular Saturday and turn it into something ceremonious without any fuss: red against white, a little tang, a warm vanilla note, and the kind of tender crumb that begs for butter and hushes the kitchen for a minute.
My husband calls them “the pancakes with personality,” which makes me laugh every time he says it through his mouthful. Our mornings with these are slow and simple: the sunlight slipping over the counter, a kid running past with a sock on one foot and a toy car in the other, and the dog stationed by the oven like a small, polite sentinel. I usually leave a half-drunk cup of coffee nearby—because priorities—and he pours syrup with a little care, smiling like it’s an act of worship. Once, our youngest decided to draw smiley faces in the batter with a spoon, so each pancake looked a little surprised; they tasted exactly the same and felt like an inside joke. These days, when the week has been loud or long, making these pancakes is our small, gentle undoing.
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Why You’ll Love This Delish Red Velvet Pancakes
– They look like a party even when you’re only celebrating the weekend. The color is cheerful without being over the top, and it brightens the table quietly.
– Texture that’s soft and pillowy in the center with a delicate, buttery edge. You get a satisfying give when you press the fork, and that tiny crunch on the outside is homey and comforting.
– A gentle balance of flavors—there’s a warm cocoa whisper, a hint of vanilla, and a subtle tang that keeps each bite interesting. It feels indulgent, but not heavy.
– Easy to share. They’re perfect for a sleepy breakfast for two or a bouncing brunch with kids, neighbors, or both. Everyone seems to slow down when the stack comes to the table.
– They pair beautifully with both simple and fancy toppings, so you can keep things quiet and classic or let yourself be a little whimsical.
Slow Moments
There’s a particular rhythm to making these that I’ve grown fond of: the small, mindful acts that ask nothing of you but attention. I like to stand at the stove with the radio low—maybe some old soul or a playlist that feels like late afternoon sunshine—and let the batter settle for a minute. Stirring feels like punctuation, and the pauses between flips are my breath.
You know those days when the kids are in pajamas well past noon and the world outside feels like it’s moving at a different speed? That’s when I make these. The sound of batter hitting a warm griddle makes a soft pop, and you can almost tell when it’s time to flip by the way the edges set and the little bubbles pop their way up. I’ll taste a sliver of batter now and then—honestly—and grin because it always tastes like Sunday. We share stories while the pancakes stack up; sometimes it’s small talk, sometimes confessions. Either way, the routine is the comfort.
Time-Saving Hacks
– Make the batter the night before and keep it covered in the fridge; it rides the next morning like a dream and feels like you’ve given yourself an edible head start.
– Warm the griddle while you pour your coffee, so by the time everyone’s half-asleep and ready, the surface is hot and ready too.
– Use a ladle or measuring cup for uniform pancakes—less fretting, more steady flipping.
– If you’re juggling a thousand little things, cook these in batches and keep the finished ones loosely tented with foil on a low oven. It keeps them cozy while you finish the rest.
– And a gentle reminder: sometimes slowing down—waiting that extra minute before flipping—makes the texture worth the pause. The little patience pays off.
Serving Ideas
– For a quiet weeknight: a light dusting of powdered sugar, a pat of butter, and a small drizzle of maple syrup. Simple, quick, and somehow entirely satisfying.
– For lazy weekends: pile them high and offer bowls of sliced fruit, yogurt, whipped cream, and toasted nuts for a relaxed “build-your-own” kind of brunch that feels festive without fuss.
– For a cozy winter morning: serve with a warm berry compote and a cup of steamed milk or cocoa. The contrast of tart and sweet is so comforting.
– For a sunny spring or summer: top with fresh berries and a spritz of citrus—bright and lively.
– If you want a savory counterpoint: a side of crisp bacon or a skillet of sautéed greens makes for a hearty, balanced plate.
Tips & Mistakes
I’ve burned my share of pancakes in the past, and I’ll admit that the first few attempts were full of little flares—too hot a pan, impatient flips, or an overenthusiastic stack that smooshed the fluff. One time I tried to multitask and ended up with a stack that was perfectly done on the outside and still sleepy inside. Now, I let the pan heat gradually and listen with a little attention. Another tip: don’t press down on the pancakes when you flip them; it squeezes out the steam and makes them denser. If you wait for those tiny bubbles to pop and the edges to look set, you’ll be rewarded with lightness.
Storage Tips
Leftovers are their own kind of cozy. I like to stack what’s left, slip parchment between the layers, and store them in an airtight container in the fridge. Reheating gently in a low oven or a buttered skillet brings back that just-made softness. They’re also fine cold with a cup of coffee if you’re the kind of person who likes a quick, sweet nibble. If you plan to keep them longer, freezing flat on a tray and then transferring to a bag keeps them ready for a future calm morning—toast or warm them slowly so they don’t dry out.
Variations and Substitutions
I’ve swapped in whole grain flours for part of the mix when we wanted something a little nuttier—there’s a nice rustic note, though the pancakes become denser. Adding a little citrus zest brightens things up in spring, and folding in a few grated apple pieces in fall brings a pleasant, homey chew. I sometimes trade a portion of the sweetener for a drizzle of maple or honey, depending on mood. If you can’t do dairy easily, a neutral oil and a non-dairy milk have both worked for me; the flavor shifts but the cozy feeling stays intact.
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Delish Red Velvet Pancakes
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon cocoa powder
- 1 cup buttermilk
- 1 large egg
- 0.5 cup red food coloring Adjust as needed for color
- 0.5 stick unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
Preparation Steps
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine buttermilk, egg, melted butter, vanilla extract, and red food coloring.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Heat a non-stick skillet over medium heat and pour batter to form pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm topped with cream cheese frosting.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!