Red Velvet Pancake Recipe

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine sea salt until uniformly combined and free of lumps.

Combine wet ingredients

In a separate medium bowl or large measuring cup, whisk the buttermilk, whole milk, eggs, melted butter, vanilla extract, distilled white vinegar, and red food coloring until smooth and evenly colored. The vinegar reacts with the baking soda to give lift and a subtle tang.

Make the batter

Pour the wet ingredients into the dry ingredients. Using a flexible spatula or wooden spoon, gently fold until just combined. Do not overmix — a few small lumps are fine. If batter is very thick, stir in up to 1–2 tablespoons of additional milk to reach a pourable, spoonable batter (thick but spreadable).

Heat skillet

Place a heavy skillet or nonstick griddle over medium heat and let it preheat for 3–4 minutes. The surface should be hot enough that a drop of water sizzles and evaporates. Lightly grease the pan with about 1 tablespoon unsalted butter or a little oil, wiping off any excess with a paper towel so the surface is evenly coated.

Portion batter

Use a 1/4-cup measuring cup (or a large spoon) to pour batter onto the preheated skillet, leaving about 2 inches between pancakes. For mini pancakes use 2 tablespoons.

Cook first side

Cook the pancakes until bubbles form across the surface and the edges begin to look set, about 2–3 minutes. Avoid pressing down on the pancakes; that deflates them.

Flip and finish

Carefully flip each pancake with a thin spatula and cook the second side for 1–2 minutes, until puffed and cooked through. The interiors should be springy and a toothpick inserted into the center should come out clean or with a few moist crumbs.

Keep warm

Transfer finished pancakes to a baking sheet and keep warm in a single layer in a 200°F (95°C) oven while you finish the rest.

For a classic red velvet pairing, beat together 4 ounces (about 113 g) softened cream cheese with 3/4 to 1 cup powdered sugar and 1–2 tablespoons milk until smooth and pourable. Adjust powdered sugar for sweetness and milk for consistency. If you prefer, whisk in 1/4 teaspoon vanilla. Dollop or drizzle over warm pancakes.

Stack pancakes 2–3 high, top with a spoonful of cream cheese glaze (or a pat of butter and maple syrup), and garnish with fresh berries or banana slices. Serve immediately.

Leftovers can be cooled completely, wrapped, and refrigerated for up to 2 days or frozen for up to 1 month. Reheat gently in a skillet or toaster oven.