Red Velvet Pancake Recipe

I think a lot about how to make an ordinary weekend morning feel truly special. This red velvet pancake recipe does exactly that by transforming simple ingredients into a stack of pillowy, cocoa-infused pancakes with a vibrant red hue. The secret is the warm, aromatic Cardamom-Spiced Cream Cheese Glaze that takes these pancakes to the next level. This recipe is fast enough for weekend mornings and impressive enough for holiday brunch. Get ready to make this easy family favorite red velvet pancake recipe that everyone will love.

Ingredients

• 240 g (2 cups) all-purpose flour: The base for fluffy, tender pancakes. Use standard white flour; a gluten-free blend may work, but results vary.
• 20 g (2 tablespoons) unsweetened cocoa powder, Dutch-processed: Dutch-process cocoa gives a deeper color and richer chocolate flavor. It also reacts better with the baking soda/buttermilk combination.
• 50 g (1/4 cup) granulated sugar: Just enough sweetness to balance the tang of the buttermilk and the richness of the cocoa. You can reduce this slightly if desired.
• 10 g (2 teaspoons) baking powder and 5 g (1 teaspoon) baking soda: The combination of these two leaveners creates maximum lift and fluffy texture. Make sure both are fresh and active.
• 2 g (1/2 teaspoon) fine sea salt: Essential for enhancing all the other flavors in the pancake. Do not omit; it prevents the taste from being flat.
• 2 g (1 teaspoon) ground cardamom: This aromatic spice adds a warm, complex note that elevates the standard red velvet flavor profile. A key ingredient for this specific twist.
• 360 ml (1 1/2 cups) buttermilk: The acid in buttermilk activates the baking soda, resulting in a tender crumb and light texture. Do not substitute with plain milk unless you add 1 tablespoon of vinegar/lemon juice first.
• 1 large egg: Acts as a binder and adds richness and structure to the pancakes. Let it come to room temperature for easier mixing.
• 10 ml (2 teaspoons) alcohol-free vanilla extract: Vanilla enhances the chocolate flavor and adds depth to the overall taste.
• 60 ml (1/4 cup) vegetable oil, plus extra for greasing: Oil keeps the pancakes moist and tender; butter works too but can brown faster on the griddle.
• 5 ml (1 teaspoon) red food coloring (plant-based preferred): Creates the signature red velvet color. Use a high-quality gel or plant-based liquid coloring for best results.

FOR THE CARDAMOM CREAM CHEESE GLAZE:

• 115 g (4 oz) full-fat cream cheese, softened: Ensures a smooth, lump-free glaze when beaten.
• 120 g (1 cup) powdered sugar: Provides sweetness and thickness to the glaze. Sift it first to avoid lumps.
• 30 ml (2 tablespoons) milk: Thins the glaze to a pourable consistency; adjust amount based on desired thickness.
• 5 ml (1 teaspoon) alcohol-free vanilla extract: Complements the cardamom and rounds out the flavor of the cream cheese.
• 1 g (1/2 teaspoon) ground cardamom, plus a pinch for garnish: Infuses the glaze with warm, spicy notes, connecting the topping to the red velvet pancake recipe flavor.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Step 1: Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking powder, baking soda, fine sea salt, and 1 teaspoon of ground cardamom. Whisk thoroughly for 30 seconds to ensure even distribution of leaveners and spices.

Step 2: Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, large egg, alcohol-free vanilla extract, vegetable oil, and red food coloring. Continue whisking until the mixture is completely smooth and a vibrant red color.

Step 3: Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or rubber spatula until just combined. When I make this red velvet pancake recipe, I know I’m on track when I see small lumps in the batter. Overmixing develops gluten and makes pancakes tough, so I gently stir just enough to combine the ingredients.

Step 4: Heat Griddle: Heat a large non-stick griddle or frying pan over medium heat. Lightly grease with a little vegetable oil or cooking spray. The griddle should be hot enough that a drop of water sizzles instantly. Avoid high heat, which can cause the outside to burn before the inside cooks through.

Step 5: Cook Pancakes: Pour about 60 ml (1/4 cup) of batter per pancake onto the hot griddle, leaving some space between each. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes until golden brown on the underside and cooked through in the center. Repeat with the remaining batter, re-greasing the griddle as needed to create a stack of fluffy red velvet pancakes.

Step 6: Prepare Glaze: While the pancakes cook, make the Cardamom Cream Cheese Glaze. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, milk, vanilla extract, and 1/2 teaspoon of ground cardamom. Beat until the glaze is smooth, creamy, and pourable, adding more milk if a thinner consistency is desired.

Step 7: Serve and Garnish: Stack 3-4 warm red velvet pancakes onto a light-colored plate. Generously drizzle the cardamom cream cheese glaze over the top of the stack, allowing it to naturally cascade down the sides. Finish with a very light dusting of the remaining pinch of finely ground cardamom over the glazed pancakes for an extra aromatic touch.

Make-Ahead Tips for Easy Mornings

This red velvet pancake recipe is perfect for easy dinners or special breakfasts without the fuss. Save time on busy mornings by preparing a few components ahead, making this a great option for family meal prep.

Save Time with Premixed Batter: You can prepare the wet and dry ingredients separately the night before. Store the dry ingredients in an airtight container at room temperature. Store the wet ingredients (with red coloring added) in a separate covered bowl in the refrigerator. Mix them together just before cooking for fresh pancakes in minutes.

Freezing Cooked Pancakes: Cook the red velvet pancakes completely, then let them cool fully on a wire rack. Layer them between sheets of parchment paper in an airtight freezer bag. Freeze for up to 3 months. Reheat in the toaster or oven at 350°F (175°C) until warm through.

Why Does Buttermilk Make Red Velvet Pancakes Better?

The “velvet” in red velvet comes from the combination of acidity and cocoa. Buttermilk is essential for this recipe’s flavor and texture.

The Science of Acid: Buttermilk is acidic, which reacts with the baking soda to create carbon dioxide gas. This reaction produces small air bubbles, resulting in an incredibly light and fluffy texture. The acid also tenderizes the gluten in the flour, preventing the pancakes from becoming tough and chewy.

Flavor Profile: The tang of buttermilk balances the sweetness of the sugar and the richness of the cocoa, creating the signature red velvet flavor profile. It adds a depth that standard milk cannot replicate, complementing the warm cardamom spice perfectly in this red velvet pancake recipe.

FAQs

Can I use regular food coloring instead of plant-based?

Yes, regular liquid or gel food coloring works perfectly fine to achieve the vibrant red hue. Use a gel color for a deeper, more saturated color with less liquid needed.

What if I don’t have buttermilk for this red velvet pancake recipe?

You can make a substitute by mixing 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let the mixture stand for 5-10 minutes until it thickens slightly before using. This works best for activating the baking soda and ensuring fluffy results.

Why are my red velvet pancakes not fluffy?

Overmixing is the most common reason for tough pancakes. Stir gently until just combined; small lumps are okay. Also ensure your baking powder and baking soda are not expired. I always do a quick test on my leaveners by adding a pinch to hot water to make sure they still bubble vigorously.

Can I make the Cardamom Cream Cheese Glaze ahead of time?

Yes, you can prepare the glaze up to two days in advance. Store it in an airtight container in the refrigerator. Let it come back to room temperature for about 30 minutes before serving. You may need to add a splash more milk and beat again to restore the creamy consistency.

Can I make this a chocolate pancake recipe instead?

Absolutely. If you omit the red food coloring, you’ll have delicious chocolate cardamom pancakes. The recipe and glaze still work perfectly without the vibrant red color, making a simple, healthy breakfast option.

How do I keep the pancakes warm for serving a crowd?

Preheat your oven to 200°F (95°C). Place cooked pancakes in a single layer on a baking sheet. Cover loosely with foil and keep them warm while you cook the remaining batter. This ensures everyone gets to enjoy warm pancakes.

Conclusion

This red velvet pancake recipe is a showstopper for any breakfast table, transforming a regular morning into a cozy, memorable experience. The Cardamom-Spiced Cream Cheese Glaze provides the perfect aromatic twist on a classic comfort food.

Pin this recipe for later so you can easily find it for your next special occasion or holiday brunch, or for family dinners.

red velvet pancake recipe

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• Author: Madison Clarke
• Total Time: 35 minutes
• Yield: 12 pancakes (4 servings) 1x
• Diet: General

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Description

These red velvet pancakes feature a vibrant red hue and rich cocoa flavor, elevated by a warm, aromatic cardamom-spiced cream cheese glaze for a special breakfast or brunch.

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Ingredients

Scale 1x2x3x

• 2 cups (240 g) all-purpose flour
• 2 tablespoons (20 g) Dutch-processed cocoa powder
• 1/4 cup (50 g) granulated sugar
• 2 teaspoons (10 g) baking powder
• 1 teaspoon (5 g) baking soda
• 1/2 teaspoon (2 g) fine sea salt
• 1 teaspoon (2 g) ground cardamom
• 1 1/2 cups (360 ml) buttermilk
• 1 large egg
• 2 teaspoons (10 ml) alcohol-free vanilla extract
• 1/4 cup (60 ml) vegetable oil, plus extra for greasing
• 1 teaspoon (5 ml) red food coloring
• 4 ounces (115 g) full-fat cream cheese, softened
• 1 cup (120 g) powdered sugar
• 2 tablespoons (30 ml) milk
• 1 teaspoon (5 ml) alcohol-free vanilla extract
• 1/2 teaspoon (1 g) ground cardamom, plus a pinch for garnish

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, salt, and 1 teaspoon of cardamom.
2. Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, egg, vanilla extract, vegetable oil, and red food coloring until smooth and vibrant red.
3. Mix Batter: Pour wet ingredients into dry ingredients. Stir gently with a whisk or spatula until just combined, being careful not to overmix. Small lumps are acceptable.
4. Cook Pancakes: Heat a lightly greased griddle over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, until bubbles appear and edges set. Flip and cook for another 1-2 minutes. Repeat with remaining batter.
5. Prepare Glaze: While pancakes cook, beat the softened cream cheese with an electric mixer until smooth. Gradually incorporate the powdered sugar, milk, vanilla extract, and 1/2 teaspoon of cardamom. Continue beating until the glaze is smooth and pourable, adding more milk if needed for desired consistency.
6. Serve and Garnish: Stack warm pancakes on a plate. Drizzle generously with the cardamom cream cheese glaze and lightly dust with the extra pinch of ground cardamom.

Notes

To avoid tough pancakes, gently stir the batter until just combined; do not overmix. If you don’t have buttermilk, substitute with 1 cup regular milk mixed with 1 tablespoon white vinegar or lemon juice, letting it sit for 5-10 minutes before use.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Griddle
• Cuisine: American

Nutrition

• Serving Size: 3 pancakes
• Calories: 650 calories
• Sugar: 45 g
• Sodium: 350 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 93 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 60 mg