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 festive holiday treat.
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 leave it out altogether if you prefer.
To make vegan-friendly, use ¼ cup of egg substitute, and 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.