Red Velvet Recipe

Preheat

Preheat a griddle or large nonstick skillet over medium heat (about 375°F / 190°C). If you don’t have a thermometer, heat for 5–7 minutes, then test with a drop of water — it should sizzle and evaporate.

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine salt until evenly combined and there are no lumps of cocoa or baking powder.

Combine wet ingredients

In a separate medium bowl whisk the buttermilk, eggs, melted butter, vanilla extract, distilled white vinegar, and red food coloring until smooth and evenly colored. The vinegar helps brighten the red and react with the baking soda for lift.

Make batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix — a few small lumps are fine. Let the batter rest 5 minutes; it will thicken slightly as the leaveners activate.

Adjust consistency

If the batter becomes very thick after resting, loosen with 1–2 tablespoons of additional buttermilk or milk until it pours slowly but holds shape. The batter should be pourable but thick enough to form 3–4" pancakes.

Lightly oil the preheated griddle with about 1 teaspoon of vegetable oil and spread it with a paper towel. Reduce heat to medium-low if the surface is smoking or getting too hot.

For each pancake, pour about 1/4 cup (60 ml) of batter onto the griddle, leaving space between pancakes. Cook until bubbles form across the surface and edges look set, about 2–3 minutes.

Flip carefully with a spatula and cook the second side until golden and cooked through, about 1–2 minutes more. Internal doneness can be checked by pressing gently — pancakes should spring back.

Transfer cooked pancakes to a warm plate and keep loosely covered in a low oven (200°F / 95°C) while you finish the rest. Re-oil the griddle as needed between batches.

Make frosting

In a medium bowl beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the confectioners' sugar and vanilla, beating until smooth. If the frosting is too thick to spread, add milk, 1/4 teaspoon at a time, until it reaches spreadable consistency.

Taste and adjust sweetness. The cream cheese frosting should be thick enough to spread over a stack of pancakes without sliding off immediately.

Note: This frosting contains dairy and is not guaranteed gluten-free due to potential cross-contamination; omit if you require a gluten-free option or use a certified gluten-free frosting.

Stack pancakes 2–4 high on serving plates. If using, spread or pipe about 2 tablespoons of cream cheese frosting between layers and a thin layer on top, or serve the frosting on the side.

Top with an extra pat of butter and drizzle with maple syrup if desired. Serve immediately while warm.