Who says Valentine’s Day breakfast can’t feel like dessert? These Red Velvet Pancakes are exactly that—fluffy, vibrant, and finished with a generous drizzle of cream cheese glaze. Whether you’re whipping them up for your sweetheart or serving them to yourself with love, these pancakes make the morning feel extra special.

The rich red hue paired with a subtle cocoa flavor and a tangy-sweet topping creates a stack that looks as dreamy as it tastes. They’re soft, moist, and just indulgent enough to feel like a treat without being over the top. One bite and you’ll see why they’re the breakfast version of red velvet cake!

What Kind of Cocoa Powder Should I Use?

For that classic red velvet taste, opt for natural unsweetened cocoa powder. It offers just enough chocolatey depth without overpowering the pancake. Dutch-processed cocoa can work too, but you might miss the signature tang that comes from the reaction between natural cocoa and baking soda.

Ingredients for the Red Velvet Pancakes

All-Purpose Flour – Provides the structure and fluffiness needed for the pancakes to rise beautifully.

Cocoa Powder – Adds a light chocolate flavor that gives red velvet its signature taste.

Granulated Sugar – Just enough to sweeten the batter without turning it into dessert.

Baking Powder & Baking Soda – These leavening agents work together to create a light, airy texture.

Salt – Balances the sweetness and enhances flavor.

Buttermilk – Essential for that tangy red velvet flavor and helps activate the baking soda.

Egg – Helps bind everything and adds moisture.

Vanilla Extract – Rounds out the flavor with warm, sweet notes.

Red Food Coloring – A must-have for that eye-catching red velvet look. Gel coloring gives the most vibrant result.

Butter (melted) – Adds richness and prevents the pancakes from sticking.

Cream Cheese Glaze – For drizzling on top. Made with cream cheese, powdered sugar, vanilla, and a bit of milk for consistency.

How To Make the Red Velvet Pancakes

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. This ensures all your leavening agents are evenly distributed.

Step 2: Blend the Wet Ingredients

In another bowl, combine the buttermilk, egg, vanilla extract, melted butter, and red food coloring. Whisk until fully incorporated and vibrantly red.

Step 3: Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps—overmixing can lead to tough pancakes.

Step 4: Cook the Pancakes

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or spray. Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook another 1-2 minutes until cooked through.

Step 5: Make the Cream Cheese Glaze

In a small bowl, beat softened cream cheese with powdered sugar and vanilla. Add milk, one tablespoon at a time, until the glaze reaches your desired drizzling consistency.

Step 6: Serve and Drizzle

Stack the warm pancakes and generously drizzle with cream cheese glaze. Dust with powdered sugar or a sprinkle of red velvet crumbs for a pretty finish.

How to Serve and Store Red Velvet Pancakes

These pancakes are best served warm, right after cooking, with the glaze poured on top. Add a touch of powdered sugar or fresh berries if you’re going all out. For a fun twist, use heart-shaped molds for a themed Valentine’s morning!

If you have leftovers, let them cool completely before storing. Layer them between sheets of parchment and keep in an airtight container in the fridge for up to 3 days. To reheat, warm in a toaster or skillet for a fresh-off-the-griddle taste.

Frequently Asked Questions

Can I make the batter ahead of time?

It’s best to cook the batter right after mixing. However, you can mix the dry ingredients ahead and store them separately from the wet.

What if I don’t have buttermilk?

No buttermilk? No problem! Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

Can I freeze these pancakes?

Yes! Place cooked pancakes between parchment paper and store in a freezer-safe bag. Reheat in the toaster or oven.

How do I keep the pancakes warm while cooking in batches?

Place finished pancakes on a baking sheet in a 200°F oven until ready to serve.

Can I use beet juice instead of red food coloring?

You can! Beet juice gives a more natural red hue, though it won’t be as vibrant as gel food coloring.

What can I substitute for cream cheese glaze?

Try whipped cream, maple syrup, or a dusting of powdered sugar for a lighter option.

Want More Breakfast Ideas with a Sweet Twist?

If these red velvet pancakes made your morning, you’ll want to try these breakfast treats too:

Blueberry Lemon Dutch Baby for a fruit-forward oven pancake.
Cinnamon Roll French Toast Roll-Ups if you love the classic swirl in every bite.
Blueberry Cottage Cheese Breakfast Bake for a protein-packed morning boost.
Breakfast Roll Ups that are portable, fun, and endlessly customizable.
Mini Lemon Bundt Cakes if you want your breakfast to double as dessert.

And if you’re looking for even more creative inspiration, check out my Pinterest board here where I share new recipes daily on Life with Jam.

📌 Save this recipe to your Pinterest breakfast board so you can find it anytime you’re craving something sweet and cozy.

Tried this recipe? Let me know how yours turned out in the comments! Did you go extra with the glaze? Maybe added berries or swapped the color for pink?

I love seeing all your delicious variations and hearing your questions—let’s make breakfast even better, together!