Red Velvet Pancake Stacks

Name: Red Velvet Pancake Stacks
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons cocoa powder; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg; 1 cup buttermilk; 1/4 cup vegetable oil; 1 tablespoon red food coloring; 1 teaspoon vanilla extract; 4 ounces cream cheese, softened; 1/4 cup unsalted butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons milk (or more for desired consistency)

Highlighted under: Delicious Desserts Made Simple

I absolutely love making these Red Velvet Pancake Stacks for a special breakfast. The vibrant color and the rich flavor never fail to impress my family and friends. The decadent cream cheese frosting adds the perfect finishing touch, turning a classic pancake into a delightful treat. Whether it’s a weekend brunch or a festive occasion, these pancakes are a hit. The recipe is straightforward, and I often find myself doubling it to enjoy leftovers throughout the week!

Created by

Ella

Last updated on 2026-01-16T14:36:59.766Z

When I first attempted these Red Velvet Pancake Stacks, I was initially intimidated by the idea of creating a perfect red hue in the pancakes. However, after a few tries, I discovered that the key lies in using a good quality red food coloring and mixing it well into the batter. The visual appeal is a major part of the experience!

While testing recipes, I found that adding buttermilk made the pancakes irresistibly fluffy, complementing the subtle cocoa flavor beautifully. I also learned that letting the batter sit for just a few minutes lets the flavors develop and creates an even better texture.

        Why You'll Love These Pancakes
        Gorgeous red hue that stands out on any breakfast table
Fluffy texture achieved with buttermilk
Rich cocoa flavor balanced with sweet cream cheese frosting

      

The Secret to Fluffy Pancakes

Achieving the perfect fluffy texture in your Red Velvet Pancakes hinges on using buttermilk. This ingredient not only adds moisture but also reacts with the baking soda to create a tender crumb. If you don’t have buttermilk on hand, you can easily make a substitute by mixing one cup of milk with one tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using, and you'll have a similar tang that complements the cocoa flavor beautifully.

When mixing the batter, be careful not to overmix it. Stir until just combined; a few lumps are perfectly fine. Overmixing can lead to tougher pancakes which lack the desired fluffiness. It’s also helpful to let the batter rest for a few minutes after mixing. This allows the gluten to relax, resulting in lighter pancakes that rise beautifully and have a more tender texture.

Perfect Pancake Cooking Technique

When it's time to cook your pancakes, ensure your skillet or griddle is preheated to medium heat—about 350°F (175°C). A non-stick surface greatly aids in achieving a golden crust without sticking. Adding too much oil can lead to greasy pancakes, so just a light coating using a paper towel is usually sufficient. Watch for bubbles forming on the surface of the pancakes; this is a sign that they are ready to flip. Perfectly cooked pancakes should also have lightly browned edges.

If you find that your pancakes are browning too quickly, reduce the heat slightly. Conversely, if they aren't cooking through, you may need to give them a bit more time on the first side before flipping. Each stove varies, so adjusting heat and timing based on your equipment is essential for achieving that perfect golden brown hue.

Ingredient Variations and Storage Tips

Feel free to customize these Red Velvet Pancakes by adding ingredients like chocolate chips or nuts for added texture and flavor. You could also experiment with flavored extracts, such as almond or orange, to give a unique twist to the cream cheese frosting. If you're concerned about dietary restrictions, consider using gluten-free flour or a dairy-free milk alternative to achieve similar results.

For storage, if you have leftovers, let the pancakes cool completely before stacking them with parchment paper in between layers to prevent sticking. Store them in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. To reheat, simply pop them in the toaster or on a skillet on low heat with a splash of milk to maintain their moisture.

Ingredients

For the Pancakes

1 cup all-purpose flour
2 tablespoons cocoa powder
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup buttermilk
1/4 cup vegetable oil
1 tablespoon red food coloring
1 teaspoon vanilla extract

For the Cream Cheese Frosting

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk (or more for desired consistency)

Instructions

Prepare the Batter

In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, beat the egg and then add the buttermilk, vegetable oil, red food coloring, and vanilla extract. Stir the wet ingredients into the dry ingredients until just combined.

Cook the Pancakes

Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.

Make the Cream Cheese Frosting

In a bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing well. Adjust the consistency with milk as needed.

Assemble the Stack

On a plate, stack the pancakes, spreading a layer of cream cheese frosting between each layer. Drizzle any remaining frosting on top and serve immediately.

Pro Tips

For extra indulgence, top with fresh berries or chocolate chips! Make sure not to overmix the batter to keep the pancakes fluffy.

Serving Suggestions

These Red Velvet Pancake Stacks are delicious on their own, but there are endless ways to elevate your serving experience. Consider topping them with fresh berries like strawberries or raspberries for a burst of freshness and color. A sprinkle of chopped pecans or walnuts can add a delightful crunch. Drizzling them with chocolate syrup or a dusting of powdered sugar could also enhance the decadent experience, making them not only taste good but look marvelous on the plate.

For a truly indulgent breakfast, serve these pancakes alongside crispy bacon or sausages. The savory flavors contrast beautifully with the sweetness of the pancakes and frosting, creating a well-balanced meal. Alternatively, consider pairing your stack with a side of whipped cream to really spoil yourself or your guests on special occasions.

Troubleshooting Common Issues

If your pancakes are turning out too dense, it might be due to two factors: overmixing the batter or using old leavening agents. Remember, a gentle hand while mixing is key to maintaining lightness. Always check the expiration date on your baking powder and baking soda to ensure they’re still active. Fresh ingredients are crucial for achieving the desired texture and rise.

Another common issue is undercooked centers, which can happen if your skillet is too hot. If you notice the outsides browning rapidly while the inside remains wet, lower the heat. Cooking them slower and at a more consistent temperature helps ensure that your pancakes are cooked through while maintaining their beautiful appearance.

Questions About Recipes

→ Can I make the batter ahead of time?

Yes, you can prepare the batter and store it in the fridge for up to 2 hours before cooking.

→ What can I substitute for buttermilk?

You can replace buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar for a similar effect.

→ How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet.

→ Can I freeze the pancakes?

Absolutely! Freeze the pancakes in a single layer, then transfer them to a freezer-safe bag. Reheat directly from the freezer.