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5.0 from 9 votes

Red Velvet Pancakes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8
Calories: 309 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups all-purpose flour or another flour like wholewheat or oat flour
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups almond milk or other milk of choice
  • 1/2 cup coconut sugar
  • 2 large eggs
  • 1 1/2 tablespoons Red food coloring
  • 2 teaspoons 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

    Cup of Yum
  1. In a mixing bowl combine the first 5 ingredients.
  2. 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.
  3. Heat a non-stick pancake pan or a griddle over medium heat.
  4. Add about 1/4 cupful of batter and cook until bubbles appear, then flip and continue to cook for 1-2 minutes more.
  5. Repeat with remaining batter. Stack the pancakes on a plate and cover to keep warm.
  6. Garnish with fresh strawberries and a drizzle of melted chocolate if desired and enjoy!

Notes

  • Use regular cocoa powder or Dutch-processed for a richer chocolate flavor. 
  • We used almond milk, but you can use any milk of choice. 
  • You can substitute it with regular granulated sugar if desired. 
  • The food coloring adds the signature red color to red velvet. You can leave it out altogether if you prefer. 
  • , use ¼ cup of egg substitute, and dairy-free milk, and leave off the cream cheese.
  • in a sealed container or zipper bag in the fridge for up to four days.
  • 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.

Nutrition Information

Calories 309kcal (15%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 10g (50%) Trans Fat 1g Cholesterol 64mg (21%) Sodium 505mg (21%) Potassium 99mg (3%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 345IU (7%) Calcium 167mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 309

% Daily Value*

Calories 309kcal 15%
Carbohydrates 35g 12%
Protein 6g 12%
Fat 16g 25%
Saturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 64mg 21%
Sodium 505mg 21%
Potassium 99mg 2%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 345IU 7%
Calcium 167mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.