Eggless Red Velvet Pancakes

If you want something special for breakfast that feels like dessert, these eggless red velvet pancakes are a great choice.

They have a soft texture, a light chocolate flavor, and a bright red color that makes them fun to serve.

Best of all, this recipe is completely eggless, which is helpful if you have an egg allergy or simply choose to cook without eggs.

You can mix the batter in just a few minutes using basic pantry ingredients.

To finish the dish, I top the warm stack with a sweet cream cheese glaze that balances the rich pancake flavor.

Why You’ll Love It

Incredible Fluffy Texture – The mix of buttermilk and vinegar creates an ultra soft, pillowy stack that stays light without any eggs.

Classic Red Velvet Flavor – A hint of cocoa powder paired with vanilla delivers that authentic, bakery-style taste in every single bite.

Luscious Cream Cheese Glaze – The sweet and tangy homemade drizzle melts beautifully over the warm stack instead of plain maple syrup.

Stunning Presentation – The vibrant ruby red color looks gorgeous on the plate and makes any ordinary breakfast feel extra special.

Ingredient List

For the Cream Cheese Glaze

• 4 oz Cream Cheese, Softened
• 2 tbsp Unsalted Butter, Softened
• 3/4 cup Powdered Sugar
• 1/2 tsp Pure Vanilla Extract
• 3 tbsp Milk

For the Pancakes

• 1 1/2 cups All Purpose Flour
• 1/4 cup Granulated Sugar
• 2 tbsp Unsweetened Cocoa Powder
• 2 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 3/4 cups Buttermilk, Room Temperature
• 3 tbsp Unsalted Butter, Melted
• 1 tsp White Vinegar
• 1 1/2 tsp Pure Vanilla Extract
• 1 tsp Red Gel Food Coloring
• 1 tbsp Butter, For Greasing

Directions

Step 1

Start with the glaze. Beat the cream cheese and softened butter in a medium bowl until completely smooth, then beat in the powdered sugar and vanilla.

Add the milk 1 tbsp at a time, mixing until the glaze is thick but pourable. Set aside at room temperature.

Step 2

Sift the flour, sugar, cocoa powder, baking powder, baking soda and salt into a large bowl, then whisk to combine. Sifting keeps the cocoa from forming lumps.

Step 3

In another bowl, whisk the buttermilk, melted butter, vinegar, vanilla and red food coloring until the mixture is smooth and evenly colored.

Step 4

Pour the wet ingredients into the dry ingredients and fold until just combined. Let the batter rest for 10 minutes to thicken and turn fluffy.

Step 5

Heat a nonstick skillet or griddle over medium-low heat and grease it lightly with butter. Pour 1/4 cup of batter per pancake, leaving room to flip.

Step 6

Cook for 2-3 minutes, until bubbles cover the surface and the edges look matte and set, then flip and cook for 1-2 minutes more.

Because the red color hides browning, go by the bubbles and a center that springs back when lightly pressed.

Step 7

Stack the warm pancakes and pour the cream cheese glaze generously over the top. Serve right away.

Tips

Use Gel Food Coloring Instead of Liquid

I recommend using concentrated gel food coloring rather than liquid drops for this recipe.

Liquid food coloring adds too much extra moisture, which can make your eggless pancakes turn out gummy or flat.

Gel color gives you that deep, bright red velvet look with just a small amount, without thinning out your pancake batter.

Keep the Heat on Medium-Low

From my experience, you should cook these pancakes strictly over medium-low heat.

Because the batter is red, it is hard to tell if the outside is browning too fast until it is too late.

Lower heat lets the inside cook completely through without scorching the outside or turning that pretty red color into a dull brown.

Do Not Skip the Resting Time

I always let the mixed batter rest on the counter for a full 10 minutes before heating up the pan.

Since this is an eggless recipe, that short pause allows the buttermilk, vinegar, and baking soda to react and build air pockets.

It also gives the flour time to absorb the liquids evenly, making your final pancakes thick, soft, and fluffy.

Try These Next

• Eggless Cinnamon Roll Pancakes
• Eggless Fluffy Buttermilk Pancakes
• Eggless Nutella Stuffed Pancakes
• Eggless Red Velvet Layer Cake
• Eggless Strawberry Cheesecake Pancakes

Questions You Might Have

Can I use regular liquid food coloring instead of gel?

You can use liquid food coloring, but you will need to add significantly more to get the same vibrant color.

Be careful not to add too much liquid, as excess moisture can thin out the batter and make the pancakes flat.