Easy Sheet Pan Red Velvet Pancakes are the perfect way to serve a crowd on a special occasion breakfast or brunch. Made with cocoa powder and red food coloring, these beautiful red pancakes are oven baked until thick and fluffy!
These red velvet pancakes are the bright red chocolatey version of my easy sheet pan pancakes and are one of those kitchen hacks that is simply life-changing over making traditional pancakes! Yes, I said it. A life-changing pancake recipe exists!
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Oven Baked Red Velvet Pancakes
By adding a little cocoa powder and red food coloring to the mix, you can turn your everyday pancakes into bright beautiful red pancakes, perfect for Valentine’s day or a Christmas morning breakfast.
A simple swap of food coloring means this recipe is great for all kinds of special occasions!
Serve your special someone homemade pancakes without having to stand at the stove flipping batches of pancakes. Everything is done on one baking sheet, made with simple ingredients, and then baked in the oven until soft and fluffy!
Serve with maple syrup, whipped cream, or even a cream cheese icing glaze, and enjoy starting your day with a little extra delicious treat!
This red velvet sheet pan pancakes recipe uses basic pantry staples and traditional pancake ingredients. Sheet pan pancakes use different amounts than regular pancakes, so it’s important to pay attention to the details in the recipe card below.
- All-purpose flour: Make sure to measure the flour correctly. Use a kitchen scale or the spoon and level method for the best results. Using too much flour will alter the texture of your red velvet sheet pan pancakes, making them too dense.
- Unsweetened cocoa powder: We’re using unsweetened so we can control the amount of added sugar. It’s what gives the pancakes their delicious chocolaty flavor.
- Baking powder: Helps give the pancakes their fluffy rise. Without this leavening agent, the pancakes will fall flat.
- Powdered sugar: The required sweetness for this tasty breakfast!
- Salt: Brings out the flavors of the rest of the ingredients.
- Whole milk: I use whole milk because the higher the fat, the richer the batter will be. It helps with keeping the pancakes nice and moist.
- Eggs: I use two large eggs as the binding ingredient that prevents the pancakes from falling apart.
- Vanilla extract: Flavor enhancer that pairs well with chocolate and gives most pancake recipes better tasting results.
- Vegetable oil: Fat required to keep the pancakes moist. Just like the fat in the milk.
- Red food coloring: Use either liquid or gel food coloring. Both will work to make red velvet sheet pan pancakes a beautiful color. The gel is more expensive, but also more concentrated which means you’ll require fewer drops.
1. You can use whatever milk you prefer. 1%, skim milk, or even nondairy almond milk or soy milk if desired.
2. You can swap the liquid fat. Using melted butter instead of vegetable oil works just as well.
3. Or, for a low-calorie option, omit the oil or butter and use applesauce instead.
4. Sprinkle on some mix-ins just before baking. Chocolate chips or white chocolate chips would be great.
5. For the ultimate shortcut, use pancake mix if desired.
6. Use a gluten free flour like Bob’s Red Mill One-to-One GF flour.
What size sheet pan do you use for this recipe?
I used an 18 by 13 inch sheet pan but you can use another size within a couple of inches of that. Cooking time may vary depending on the size and thickness.
Will this recipe work for regular pancakes?
Yes, this recipe can be cooked in a skillet or on a griddle over medium heat. The amounts of each ingredient can be used to make regular pancakes, but keep in mind, the amounts used in regular pancakes would need to be altered to make red velvet sheet pan pancakes.
Pour about ¼ cup batter into a preheated large skillet and cook for about 2 minutes until the batter bubbles. Then flip and cook for an additional 2 minutes.
How to Make this Pancake Recipe
This recipe will come together in a few steps and hands off baking time. This is going to become your new favorite way to make breakfast or brunch from now on!
In a large bowl, add the flour, cocoa powder, baking powder, sugar, and salt.
Mix the dry ingredients until combined.
Whisk together all the wet ingredients, including the food coloring in a separate bowl. Start with a Tablespoon and adjust from there based on how deep the color you want.
Pour the wet ingredients into the flour mixture, and gently mix until just combined and no large lumps remain. A few small ones are ok, just be careful not to overmix. You want to keep the trapped air in the batter to ensure fluffy pancakes.
Transfer the pancake batter to the greased baking sheet and spread it out evenly with a spatula. Give it a little shake.
Bake for 12-15 minutes in a preheated 425° F oven until the edges begin to darken. To make sure they’re done, insert a toothpick into the center of the giant pancake and it should come out clean.
Use a knife or pizza cutter to slice into even squares, at any size you’d like, and serve with your favorite toppings. Enjoy!
What are the best toppings for pancakes?
Maple syrup, chocolate syrup, or whipped cream are perfect for all pancakes. Sliced bananas or fruits like fresh blueberries, raspberries, strawberries, and blackberries are wonderful as well.
You could also make a simple cream cheese glaze with 4 ounces of softened cream cheese, ¼ cup of powdered sugar, and 2 tablespoons of milk.
- Make sure to grease your sheet pan. The last thing you want is to have your pancakes stick to the pan.
- If the center bubbles up while cooking, reduce the temperature by 25°F
- For an extra special Valentine’s day presentation, dust each slice with some more powdered sugar.
- Top with a chocolate-covered strawberry and whipped cream.
- Warm your maple syrup or chocolate syrup before serving.
- Serve these for breakfast, brunch, or dessert!
Keep leftovers stored in an airtight container for up to 3 days in the fridge. You want to make sure they’re completely cooled before storing, otherwise, you’ll trap too much moisture, making them soggy.
Absolutely! Keep them in a freezer-safe container or freezer bag. Lay them flat and separate any layers with parchment paper so they don’t freeze together. This way you can take out what you need when you need it.
To be honest, I enjoy reheating pancakes in the microwave the most. It’s the best way to get them soft again! If you have a lot, however, you can use the oven. Just pop them back on a baking sheet and warm pancakes at 300° F. until heated through.
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Red Velvet Pancakes
- 2 ½ cups all-purpose flour
- 3 tablespoon unsweetened cocoa powder
- 1 ½ tablespoon baking powder
- ½ cup powdered sugar
- ½ teaspoon salt
- 2 cups whole milk
- 2 eggs
- 1 ½ tablespoon vanilla extract
- ½ cup vegetable oil
- 1 tablespoon red food coloring
- Preheat the oven to 425° F and grease a baking sheet with non-stick cooking spray or oil.
- In a large bowl, add the dry ingredients and mix together.2 ½ cups all-purpose flour, 3 tablespoon unsweetened cocoa powder, 1 ½ tablespoon baking powder, ½ cup powdered sugar, ½ teaspoon salt
- In a separate medium bowl, add all the wet ingredients and whisk together well.2 cups whole milk, 2 eggs, 1 ½ tablespoon vanilla extract, ½ cup vegetable oil, 1 tablespoon red food coloring
- Pour the wet ingredients into the dry ingredients and mix until no large lumps remain. (be careful not to over-mix. A few small lumps is normal.)
- Pour the batter onto the sheet pan and shake a little to spread evenly.
- Bake for 12-15 minutes until edges begin to slightly darken and a toothpick inserted in the center comes out clean.
- Slice into desired size and serve topped with your favorite toppings.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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