Get ready for the ultimate brunch treat with these incredible Red Velvet Pancakes topped with a luscious Mascarpone Whipped Cream! These pancakes are light, fluffy, perfectly moist, studded with dark chocolate (giving them that subtle chocolatey red velvet vibe!), and made slightly healthier with whole wheat pastry flour. I am completely obsessed with these pancakes – the texture is amazing, and the tangy, sweet mascarpone cream paired with fresh berries sends them over the top! As a self-proclaimed coffee cake snob (and general brunch enthusiast!), these Red Velvet Pancakes are a definite favorite. They’re perfect for a special weekend brunch (like today, Saturday, May 3rd!), holidays, or anytime you want a truly impressive breakfast treat.
Why You’ll Love These Red Velvet Pancakes
- Light and Fluffy: The homemade “buttermilk” and leavening agents create an incredibly airy texture.
- Subtle Red Velvet Flavor: A hint of chocolate, vanilla, and that classic red hue make these feel special.
- Luxurious Mascarpone Cream: Tangy, slightly sweet mascarpone whipped cream is the perfect topping.
- Impressive Brunch Dish: Looks stunning and tastes decadent, perfect for entertaining.
- Healthier Twist: Uses whole wheat pastry flour (or substitute) and Greek yogurt for a slightly more wholesome base.
Ingredients for Red Velvet Pancakes
Here’s what you’ll need to whip up these stunning pancakes and topping. The full list with measurements is in the recipe card below.
Pancakes
- Whole wheat pastry flour* (or all-purpose/regular whole wheat) (Flour)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Cinnamon (Spice)
- Large eggs, room temperature (Binder)
- Light brown sugar (Sweetener)
- Pure maple syrup (Sweetener)
- Unsalted butter, melted and cooled (Fat)
- Dark chocolate (70%), chopped & melted* (Chocolate) (Specific brand Chocolove mentioned in original)
- Vanilla extract (Flavoring)
- Red food coloring (Coloring)
- Apple cider vinegar (Acid for “buttermilk”)
- Whole milk*, room temperature (Dairy) (Or other milk)
Mascarpone Whipped Cream
- Mascarpone cheese, softened to room temperature (Dairy)
- Vanilla extract (Flavoring)
- Heavy whipping cream (Dairy)
- Powdered sugar (Sweetener)
- Pinch of salt (Seasoning)
Toppings (Optional)
- Chopped dark chocolate (Chocolate)
- Fresh strawberries (Fruit)
- Fresh blueberries (Fruit)
- Fresh mint (Herb)
- Maple syrup (Sweetener)
(Notes refer to original recipe details on flour/milk type and specific chocolate brand) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the classic Red Velvet look and taste, but feel free to adapt these Red Velvet Pancakes:
- Classic Cream Cheese Frosting: Instead of mascarpone whipped cream, make a simple cream cheese glaze (cream cheese, powdered sugar, milk, vanilla) to drizzle over.
- Add Chocolate Chips: Fold mini chocolate chips into the batter instead of or in addition to the melted dark chocolate.
- Skip the Red: Omit the red food coloring for delicious chocolate-hinted pancakes without the red velvet color.
- Different Flour: Use all all-purpose flour if you don’t have whole wheat pastry flour. Regular whole wheat will yield a denser pancake.
- Different Berries: Top with raspberries or blackberries.
How to Make Red Velvet Pancakes
Let me show you how to make these fluffy and delicious Red Velvet Pancakes:
Prep and Mix Dry Ingredients
- In a medium mixing bowl, I whisk together the flour (whole wheat pastry or substitute), baking powder, baking soda, cinnamon, and salt until well combined.
- In a separate microwave-safe bowl, I place the chopped dark chocolate. I microwave it in 30-second increments, stirring after each, until completely melted and smooth. This usually only takes a minute or so. I set it aside to cool slightly.
Mix Wet Ingredients
- In a separate large bowl, I whisk together the eggs, brown sugar, and maple syrup until combined and smooth.
- I add the melted (and slightly cooled) butter and whisk again until combined.
- Once the melted chocolate has cooled slightly (so it doesn’t scramble the eggs!), I add it to the wet ingredients and whisk again until smooth.
Make “Buttermilk” and Combine Batter
- I pour the whole milk into a measuring cup or small bowl and stir in the apple cider vinegar. I let it sit for a couple of minutes – the milk will curdle slightly and thicken. (This creates a quick homemade buttermilk substitute, which helps make the pancakes light and fluffy!)
- Once the milk mixture has thickened slightly, I add it to the large bowl of wet ingredients along with the vanilla extract and the red food coloring. I whisk until everything is smooth and uniformly red.
- Gradually, I add the dry ingredient mixture to the wet ingredients, stirring gently with a rubber spatula just until incorporated. Be careful not to overmix! A few lumps are perfectly fine.
Cook the Pancakes
- I heat a griddle or large nonstick skillet over medium-high heat (adjust heat as needed – medium often works well). I lightly grease it with butter or cooking spray.
- Using a ⅓ cup measure (or a large scoop), I pour the batter onto the hot griddle/pan to form pancakes.
- I cook for 1-2 minutes per side, or until bubbles appear on the surface, the edges look set, and the bottom is golden brown. I flip carefully and cook the other side until cooked through and fluffy.
- I repeat with the remaining batter, adding more spray/butter to the pan as needed.
Make the Mascarpone Whipped Cream
- While the pancakes cook or cool slightly, I make the topping. In a medium bowl (preferably chilled), I add the softened mascarpone cheese and vanilla extract. Using an electric mixer, I beat them briefly until smooth.
- I add the cold heavy whipping cream, powdered sugar, and a pinch of salt.
- I beat on medium-high speed until stiff peaks form and the mixture is light and fluffy. Be careful not to overbeat.
Serve
- To serve, I stack the warm Red Velvet Pancakes.
- I top generously with the prepared mascarpone whipped cream.
- I finish with fresh berries (strawberries and blueberries are great!), some extra chopped dark chocolate, a fresh sprig of mint (optional), and an extra drizzle of pure maple syrup, if desired. Enjoy immediately!
Tips and Tricks for the BEST Pancakes
Here are my secrets for making perfect Red Velvet Pancakes:
- Don’t Overmix Batter: Mix just until the wet and dry ingredients are combined. Overmixing = tough pancakes. Lumps are okay!
- Homemade Buttermilk: The milk + vinegar trick really works to add tenderness and lift. Let it sit for those few minutes!
- Medium Heat: Cook pancakes over medium heat for even cooking without burning the outside before the inside is done. Adjust as needed for your stove.
- Room Temperature Ingredients: Using room temp eggs, milk, and yogurt helps the batter mix more evenly. Ensure mascarpone is softened for the topping.
- Cool Melted Butter/Chocolate: Let melted butter and chocolate cool slightly before adding to eggs to prevent scrambling.
How to Serve
These Red Velvet Pancakes with Mascarpone Whipped Cream are a showstopper breakfast or brunch! Serve them warm:
- Stacked High: Create beautiful stacks topped with the mascarpone cream and fresh berries.
- For Special Occasions: Perfect for birthdays, Valentine’s Day, Mother’s Day, Christmas morning, or any celebratory brunch.
- As Dessert: Rich enough to serve as a delightful dessert after a lighter meal.
Make Ahead and Storage
- Mascarpone Cream: Can be made up to a day ahead and stored covered in the refrigerator.
- Pancakes: Pancakes are best enjoyed fresh. However, leftover cooled pancakes can be stored in an airtight container in the refrigerator for 2-3 days or frozen (separated by parchment paper) for up to 1 month.
- Reheating Pancakes: Reheat leftover pancakes briefly in a toaster, microwave, or low oven until warmed through. Top with fresh mascarpone cream and berries just before serving.
FAQs about Red Velvet Pancakes
- What if I don’t have whole wheat pastry flour?
- You can substitute all-purpose flour for the entire amount. Regular whole wheat flour can also be used (or a half-and-half blend with AP flour), but it will result in a denser pancake.
- Do I need red food coloring?
- No, the food coloring is purely for the classic “red velvet” look. The pancakes will taste delicious without it (they’ll just be chocolate-tinged brown).
- Can I use regular cream cheese instead of mascarpone?
- Yes, you can make a standard cream cheese whipped cream/frosting by substituting softened cream cheese for the mascarpone. The flavor will be tangier and less rich than mascarpone.
Enjoy these light, fluffy, delicious, and beautiful Red Velvet Pancakes with Mascarpone Whipped Cream! They are truly a special treat.
Print
Red Velvet Pancakes with Mascarpone Whipped Cream
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Breakfast, Brunch
- Cuisine: American
Description
Ingredients
Scale
For the Red Velvet Pancakes:
- 1 1/2 cups (188g) whole wheat pastry flour* (or all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 2 tablespoons packed light brown sugar
- 1 1/2 tablespoons pure maple syrup
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1.5 ounces (about 1/2 bar) 70% dark chocolate, chopped
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 1 cup whole milk* (or other milk), room temperature
- 2 teaspoons red food coloring (preferably gel)
For the Mascarpone Whipped Cream:
- 1 cup heavy whipping cream, very cold
- 4 tablespoons powdered sugar (confectioners’ sugar), sifted
- 4 ounces (1/2 block) mascarpone cheese, softened to room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
For Toppings (Optional):
- 1.5 ounces (about 1/2 bar) 70% dark chocolate, chopped
- Fresh strawberries and blueberries
- Fresh mint sprigs
- Maple syrup
Instructions
Prepare Pancake Batter:
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Melt Chocolate: Place the 1.5 ounces of chopped dark chocolate in a microwave-safe bowl. Microwave in 30-second increments at 50% power, stirring after each, until melted and smooth. Let cool slightly.
- Combine Wet Ingredients (Part 1): In a separate large bowl, whisk together the eggs, brown sugar, and maple syrup until combined. Whisk in the melted (and slightly cooled) butter. Whisk in the slightly cooled melted dark chocolate until smooth.
- Make “Buttermilk”: Pour the milk into a small bowl or cup. Add the apple cider vinegar. Stir briefly and let it sit for a couple of minutes until the milk looks slightly curdled or thickened.
- Combine Wet Ingredients (Part 2): Add the “buttermilk,” vanilla extract, and red food coloring to the egg/sugar/butter/chocolate mixture. Whisk until smooth and the color is uniform.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula until just combined. Do not overmix; a few lumps are okay.
2. Cook Pancakes:
- Heat Griddle: Heat a griddle or large nonstick skillet over medium heat (about 350°F if using an electric griddle). Spray lightly with cooking spray or grease with butter.
- Cook: Pour batter onto the hot griddle/pan using about 1/3 cup measure for each pancake. Cook for 1-2 minutes per side, or until bubbles appear on the surface, the edges are set, and the pancake is fluffy and cooked through. Flip carefully and cook the other side until lightly golden.
- Repeat: Repeat with the remaining batter, adding more cooking spray/butter as needed. Keep cooked pancakes warm if desired.
3. Make Mascarpone Whipped Cream:
- In a chilled medium bowl, using an electric mixer with chilled beaters, whip the very cold heavy whipping cream, sifted powdered sugar, vanilla extract, and pinch of salt until soft peaks form.
- Add the softened mascarpone cheese and continue to beat on low then medium speed until combined and stiff peaks form. Be careful not to overbeat.
4. Serve: To serve, stack pancakes on plates. Top generously with the mascarpone whipped cream, fresh berries (strawberries, blueberries), extra chopped dark chocolate, a sprig of fresh mint, and a drizzle of maple syrup, if desired. Enjoy immediately!
Notes
- Flour: Whole wheat pastry flour yields a tenderer crumb than regular whole wheat. All-purpose flour can be substituted 1:1.
- Buttermilk: Making your own “buttermilk” with milk and vinegar helps create fluffy pancakes.
- Chocolate: Use good quality 70% dark chocolate for a rich flavor that balances the sweetness. Ensure it’s slightly cooled before adding to the wet ingredients.
- Food Coloring: Gel food coloring provides more intense color with less liquid than liquid food coloring.
- Do Not Overmix: Mix the batter just until combined for tender pancakes.
- Mascarpone Whipped Cream: Ensure mascarpone is softened and cream is cold for best results.
- Storage: Store leftover pancakes and whipped cream separately in the refrigerator. Reheat pancakes gently.