Dessert

Red Velvet Pancakes For A Sweet Valentine’s Breakfast Recipe

ByOlivia Monroe January 24, 2026January 24, 2026

Introduction

Celebrate Valentine’s Day morning with these delightful red velvet pancakes. They’re fluffy, rich with cocoa, and kissed with a hint of vanilla and buttermilk for extra tenderness. Perfect for a sweet and special breakfast shared with loved ones.

A stack of six red pancakes sits in the center of a round white plate with a thin brown rim, placed on a white marbled surface. The pancakes have a soft and fluffy texture, and they are topped with a thick drizzle of creamy white sauce that flows down the sides. There is a light dusting of red powder sprinkled over the top and around the plate. A golden fork is placed to the right of the stack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon red food coloring
Optional: mini chocolate chips, whipped cream, berries for topping

Instructions

Step 1: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
Step 2: In another bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and red food coloring until smooth.
Step 3: Pour the wet mixture into the dry ingredients and stir until just combined. The batter should remain slightly lumpy—do not overmix.
Step 4: Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup of batter per pancake onto the pan and cook until bubbles form on the surface, about 2–3 minutes. Flip and cook for another 1–2 minutes until cooked through.
Step 5: Serve warm with cream cheese glaze, berries, whipped cream, or a dusting of powdered sugar as desired.

Tips & Variations

For extra indulgence, sprinkle mini chocolate chips onto each pancake while cooking.
Substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar if needed.
Add a teaspoon of cinnamon to the dry ingredients for a subtle warm spice note.
Use natural red food coloring from beet juice as a healthier alternative.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warm. For longer storage, freeze pancakes separated by parchment paper in a freezer-safe bag for up to 1 month. Reheat from frozen in a toaster or oven.

How to Serve

A stack of about six thick red pancakes sits in the middle of a white plate. The pancakes are deep red with a soft, fluffy texture. White cream sauce is poured over the top pancake, dripping down the sides. A light dusting of red powder is sprinkled around the stack on the plate. A gold fork rests on the edge of the plate. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the pancakes immediately for the fluffiest results. However, you can mix the batter and refrigerate it for up to 2 hours before cooking.