These Red Velvet Pancakes are soft and fluffy with the perfect hint of chocolate flavor. They’re quick and easy to make for a special weekend breakfast or a festive holiday treat. Plus they are dairy-free and served with honey or maple syrup for a healthier twist!
If you’re looking for a fun breakfast for Valentine’s Day, these Red Velvet Pancakes are the perfect breakfast recipe. They’re super easy to whip up, and they turn out tender and fluffy every time. They are dairy-free and light on the sugar, plus they can be made vegan by using an egg substitute and leaving off the cream cheese.
Looking for other pancake recipes? Try out Chocolate Protein Pancakes or these Blueberry Banana Pancakes.
Why you’ll love this recipe
- Easy to make. Mix the dry ingredients, mix the wet ingredients, then combine it all together. Cook on a griddle and breakfast is ready!
- Healthier. This recipe is made with coconut sugar, dairy-free milk, and coconut oil for a more nutritious pancake. Plus we serve them with honey or maple syrup to eliminate the added sugars in regular syrup.
- Festive. Red velvet pancakes are easy to make beautiful and perfect for Valentine’s Day or Christmas.
Ingredients you’ll need
This is just a list of ingredients you will need to make Red Velvet Pancakes. Full measurements are listed further down below.
All-purpose flour
Cocoa powder
Baking powder
Baking soda
Kosher salt
Almond milk, or other milk of choice
Coconut sugar
Eggs
Red food coloring
Vanilla extract
Coconut oil
Optional: Honey, maple syrup, cream cheese, or fresh strawberries for serving
How to Make Red Velvet Pancakes from scratch
- Combine dry ingredients. In a mixing bowl combine the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients. In a second bowl, combine almond milk, sugar, eggs, food coloring, vanilla, and coconut oil.
- Add wet to dry. Next, pour the wet ingredients mixture over the dry ingredients in the first bowl and whisk until smooth.
- Cook pancakes. Heat a non-stick pancake pan or a griddle over medium heat. Add about 1/4 cupful of batter and cook until bubbles appear, then flip and continue to cook for 1-2 minutes more.
- Finish cooking batter. Repeat with the remaining batter. Stack the pancakes on a plate and cover to keep warm.
- Serve. Garnish with fresh strawberries, cream cheese, or a drizzle of melted chocolate if desired. Serve with maple syrup or honey.
Tips and substitutions
- Cocoa powder: Use regular cocoa powder or dutch processed for a richer chocolate flavor.
- Milk: We used almond milk, but you can use any milk of choice.
- Coconut sugar: You can substitute it with regular granulated sugar if desired.
- Food coloring: The food coloring adds the signature red color to red velvet. You can definitely leave it out altogether if you prefer.
- To make vegan-friendly, use ¼ cup of egg substitute, dairy-free milk, and leave off the cream cheese.
- Store the pancakes in a sealed container or zipper bag in the fridge for up to four days.
frequently asked questions
Red velvet traditionally has a slightly acidic taste, balanced with sweetness and a mild chocolate flavor. These pancakes do not use buttermilk, so the acidic taste is less. However, they have a perfect chocolate undertone that pairs well with fresh berries, cream cheese, or syrup.
Typically red velvet recipes use red food coloring to produce the bright red color. Some recipes also use natural ingredients, such as beets, to add more color. If you prefer not to use food coloring, you can leave it out.
It is better to add milk. Not only will it add flavor, but it will make the pancakes fluffier. You can use non-dairy milk like almond milk, or use 1-2% milk instead.
More breakfast recipes
- Easy Banana Date and Nut Bread
- Breakfast Baked Sweet Potatoes
- Blueberry Protein Pancakes
- Easy Crustless Quiche
- Protein Breakfast Crepes
- Cranberry Orange Bread
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Red Velvet Pancakes
Ingredients
- 2 cups all-purpose flour or another flour like wholewheat or oat flour
- 2 tbsp cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups almond milk or other milk of choice
- 1/2 cup coconut sugar
- 2 large eggs
- 1 1/2 tbsp red food coloring
- 2 tsp vanilla extract
- 1/4 cup coconut oil melted
To Garnish and Serve
- Honey or maple syrup
- Fresh strawberries optional
- 6 oz cream cheese softened to serve with pancakes
Instructions
- In a mixing bowl combine the first 5 ingredients.
- To a second bowl add the remaining ingredients and whisk to combine. Pour this mixture over the dry ingredients in the first bowl and whisk until smooth.
- Heat a non-stick pancake pan or a griddle over medium heat.
- Add about 1/4 cupful of batter and cook until bubbles appear, then flip and continue to cook for 1-2 minutes more.
- Repeat with remaining batter. Stack the pancakes on a plate and cover to keep warm.
- Garnish with fresh strawberries and a drizzle of melted chocolate if desired and enjoy!
Notes
- Cocoa powder: Use regular cocoa powder or dutch processed for a richer chocolate flavor.
- Milk: We used almond milk, but you can use any milk of choice.
- Coconut sugar: You can substitute it with regular granulated sugar if desired.
- Food coloring: The food coloring adds the signature red color to red velvet. You can definitely leave it out altogether if you prefer.
- To make vegan-friendly, use ¼ cup of egg substitute, dairy-free milk, and leave off the cream cheese.
- Store the pancakes in a sealed container or zipper bag in the fridge for up to four days.
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