Red Velvet Pancakes Recipe -
Red Velvet Pancakes Recipe
  • READY IN 35 mins

Red Velvet Pancakes

Recipe by  

"Red Velvet isn't just for dessert anymore. These decadent pancakes are delicious with mascarpone spread and some maple syrup."

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Ingredients Edit and Save

Original recipe makes 8 pancakes Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.
  2. Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.
  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2011

Why do people change the receipe, substitute ingredients and then give the receipe a poor or downgraded rating. I am tired of, I changed this for that, could not find this so I substituted that. If you cannot or do not prepare according to receipe do not review on the mess you prepared with your changes.

Most Helpful Critical Review
Nov 05, 2011

Very mediocre for all the work involved & dirty dishes to clean up. None of the grocery stores around here carry creme fraiche so I sub'd sour cream for it. Used whole wheat flour instead of white (I never cook with white flour). A few comments, mascarpone cheese is very thick like the consistency of cream cheese, you want to let it soften so it is easier to work with. A hand mixer would probably be best for the topping, I didn't use one & mine came out sort of grainy. My husband commented the topping wasn't sweet enough. Be careful with the food coloring if you have light countertops. As I squeezed it out, as it got to the end, it splattered a bit getting all over the counter. Luckily I had a Mr. Clean Magic Eraser, a regular sponge did not get it off. Lastly, Written as is this recipe is too much work for amount yielded, I recommend doubling it if you're making it. We got 9 medium size pancakes out of the batter, the griddle was very full.


42 Ratings

Dec 06, 2011

I think these came out super. The only difference is that I make my own "creme fraiche."

Dec 04, 2011

make your own creme fraiche easily...add 2 tbsp plain full fat yogurt to 1 C whipping cream (35%) in a mason jar. Cover loosly with a kitchen towel and let sit in a warm place (oven with pilot light is perfect or on top of the frige) for 24-48 hours or until nice and thick. Keeps in the frige for 2 weeks or so

Dec 04, 2011

The topping is delicious and a great idea. With regard to anything red DO NOT need to add any red food coloring!! The combination of buttermilk with baking soda or baking powder WILL produce a red-ish tint naturally. Just mix them together and wait a few minutes. It will be a little lighter than food color (for goodness sake!) but it will be as the cake was intended. If you really 'need' a blood red color, try beet juice. It just takes a few drops.

Sep 08, 2011

Served this as a breakfast special at our restaurant with rave reviews! I did add more cocoa powder for deeper chocolate flavor. The "cream" topping was a huge hit too, will make this for other pancakes in the future!

Dec 04, 2011

I'm sorry, I don't get the whole "red velvet" thing. Red food colouring adds no flavour - in fact it tastes absolutely disgusting. It does nothing but add unnecessary chemicals and a bitter taste to anything you make. I'd rather leave it out and just make chocolate pancakes.

Nov 09, 2011

I've made these twice now and they've been great. I followed the recipe to the last detail, except I subbed the creme fraiche for heavy cream, whipping it before adding it to either of the mixtures. I also added white chocolate chips to the pancake mix and that added a nice kick.


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  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 44.8 g
  • 14%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 35.2 g
  • 54%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 439 mg
  • 18%

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

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