These Red Velvet Pancakes are fluffy and delicious. They have a decadent cheesecake swirl that reminds you of a classic red velvet cake! Serve them for brunch or breakfast and they will for sure be a hit.
Easy Red Velvet Pancakes Recipe
These pancakes are great for any occasion but I especially love making them Christmas morning and they are also great for Valentine’s Day. The bright red color is so fun and festive and my kids love them. You can incorporate the rich cocoa and red food coloring into almost any baked good. Some of my favorites besides these pancakes are Red Velvet Cinnamon Rolls and Red Velvet Muffins.
We like to set up breakfast where the kiddos can choose their favorite toppings for their pancakes. Trust me when I say that you can use just about anything. Maple syrup is a classic choice but I recommend fresh berries, powdered sugar, chocolate chips, cream cheese frosting, sprinkles, whipped cream, I could go on and on! This red velvet pancake recipe is a real treat that the whole family will love any time of year.
Ingredients You’ll Need
This is a basic pancake recipe with cocoa and red food coloring that gives you the flavor and color we all know and love. It’s a super easy red velvet pancake mix that anyone can make.
- Flour: I use all-purpose flour in this recipe.
- Sugar: You will need granulated and powdered sugar for this recipe.
- Baking Powder: This will help the pancakes rise.
- Eggs: You will need 2 large eggs.
- Milk: Measure out 2 ¼ cups for the pancake batter and 1 tbsp for the cheesecake swirl.
- Oil: Vegetable or coconut oil work best.
- Cocoa Powder: You don’t have red velvet without cocoa.
- Red Food Coloring: This will give the red velvet pancakes their signature color!
- Cream Cheese: Room temperature softened cream cheese will incorporate better.
- Vanilla: I recommend pure vanilla extract for the best flavor.
- Butter: This will be used in the griddle.
How to Make Red Velvet Pancakes
These red velvet pancakes are a breeze to make! Once the batter and cheesecake swirl are prepped, you drop the batter and cook them just like any other type of pancake! They will be ready to eat in a flash.
- Mix Wet Ingredients. Crack your eggs into a large mixing bowl and whisk until they are completely broken up. Then, add the sugar and mix until light and fluffy. Next, pour in the milk and oil. Whisk until all of the ingredients are well combined.
- Add Dry Ingredients. Mix in the flour and baking powder. The batter will be lumpy at this point.
- Add Remaining Ingredients. Stir in the cocoa powder and red food coloring until evenly mixed. Then, let the batter rest for 5 minutes.
- Make Cheesecake Swirl. Mix cream cheese, powdered sugar, vanilla, and 1 tbsp of milk in a small bowl. Spoon into a piping bag and set aside.
- Prep the Griddle. Heat your griddle to about medium heat. Add the butter.
- Cook Pancakes. Once the butter sizzles, pour the batter using ½ cup or a ladle onto the griddle. Repeat this until you fill the pan with pancakes.
- Add the Swirl. Squeeze the cheesecake mixture onto each pancake in a swirling motion.
- Flip Pancakes. Once the edges start to brown and the middle bubbles, it’s time to flip. They should only need to cook for another minute or two.
- Remove and Serve. Flip the pancakes to swirl side up and transfer to a plate. Serve with syrup or extra cheesecake swirl.
- Griddle: I love using a griddle because the pancakes cook faster. You can use a skillet if you do not have a griddle.
- Piping Bag: No piping bag? Use a zip-top bag instead and snip a corner.
- Wire Whisk
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
How to Store Leftovers
- Store leftover red velvet pancakes in a resealable bag or airtight container and store them in the fridge for up to 3 days.
- You can also freeze these pancakes. Make an entire batch ahead of time and pop them in the freezer or freeze the leftovers. They should last up to 3 months. Reheat the frozen red velvet pancakes on a hot skillet.
More Pancake Recipes
- Eggnog Pancakes
- Fruity Pebble Pancakes
- Carrot Cake Pancakes
- Bacon Pancake Dippers
- Strawberry and Cream Sheet Pan Pancakes
Red Velvet Pancakes
- In a large bowl, break the eggs, and beat them with a whisk until they're light lemon yellow, and fluffy.
- Add sugar to the eggs and whisk until light and fluffy.
- Next, add milk and oil, whisk until eggs, sugar, oil, and milk are completely incorporated.
- Add the Flour and baking powder, and whisk together until the ingredients are mixed. (Batter may be a little lumpy, but that's okay)
- Then add cocoa powder and red food coloring, stir the batter until the cocoa powder and red food coloring is evenly mixed. Let the batter rest for 5 minutes.
- Let's make the cheesecake swirl while the batter is resting for 5 minutes. In a bowl mix cream cheese, vanilla, milk, and powdered sugar.
- Spoon cream cheese mixture into a piping bag, set aside.
- Heat an electric griddle or skillet until butter melts and sizzles. With the heat on a medium setting, drop the batter for the pancakes with either a ladle, or a half cup measuring scoop.
- Swirl the cream cheese onto one side of each pancake and cook until the edges form and they are ready to flip.
- Flip the pancakes with a pancake turner, and remove to a plate to serve, and top with extra cream cheese swirl or syrup.