As I flipped the first pancake, the rich aroma of cocoa filled my kitchen, transporting me to a cozy café I once visited. These Vegan Red Velvet Pancakes are an enchanting way to transform breakfast into something extraordinary. Fluffy, vibrant, and adorned with a sweet cashew cream, they not only satisfy cravings but also cater to those seeking delicious dairy-free options. Perfect for a leisurely brunch or a special morning treat, this recipe is a breeze to whip up, making it an easy solution when you want to impress without the hassle. Curious to explore how to elevate your breakfast game with this indulgent twist on a classic? Let’s dive into this delightful recipe together!

Why Vegan Red Velvet Pancakes?

Decadent, these pancakes are a showstopper, adding flair to any breakfast table.
Rich, the cocoa infusion and vibrant color make them a feast for the eyes and the palate.
Easy to prepare, even novice cooks can master this recipe with just a few simple steps—no fuss!
Versatile, customize to your tastes by adding chocolate chips or fresh fruit, or try the delightful variations suggested.
Impressive, serve these fluffy stacks at brunch, and watch your guests savor every bite, leaving them wanting more!
For another delightful treat, check out these Coconut Cream Pancakes that equally impress with their simplicity!

Vegan Red Velvet Pancakes Ingredients

• Let’s gather everything you need for these delicious pancakes!

For the Pancakes

Ground Flax – A binding agent to replace eggs; chia seeds can be used as a substitute.
Water – Activates the ground flax; use it as is for the best results.
Soy Milk – Enriches the batter with moisture; almond milk is a good nut-free alternative.
Lemon Juice – Provides acidity to create a buttermilk effect by curdling the soy milk; vinegar can work in a pinch.
All-Purpose Flour – Creates the pancake base; feel free to use gluten-free flour if desired.
Granulated Sugar – Balances the cocoa’s bitterness; coconut sugar or agave can serve as substitutes.
Baking Powder/Baking Soda – These leavening agents ensure fluffiness; check freshness for optimal results.
Unsweetened Cocoa Powder – Essential for that classic red velvet flavor; no substitutes allowed here!
Pinch of Salt – Enhances sweetness and brings the flavors together.
Vegan Red Gel Food Coloring – Gives your pancakes their iconic red hue; omit for a simpler chocolate pancake.
Vegan Butter/Coconut Oil – Adds moisture; substitute with applesauce for a lower-fat option.
Vanilla Extract – A flavor enhancer; opt for pure extract for the best taste.

For the Cashew Cream

Raw Cashews – Provides a creamy base for the topping; soak them for a smooth texture.
Coconut Oil – Adds richness to the cream; any neutral oil can be used instead.
Pure Vanilla Extract – Elevates flavor; can be omitted if you’re short on ingredients.
Maple Syrup – A naturally sweet addition; agave syrup can also work, but avoid honey for a vegan option.
Powdered Sugar – Optional for a sprinkle of sweetness on top, depending on your preference.

For Garnish

Fresh Strawberries/Raspberries – Provides a burst of flavor; feel free to swap with any seasonal fruit you love.

Now that you have the ingredients ready, get excited as we dive into this delightful recipe showcasing the magic of Vegan Red Velvet Pancakes!

Step‑by‑Step Instructions for Vegan Red Velvet Pancakes

Step 1: Prepare Flax Egg
Start by combining 1 tablespoon of ground flax with 3 tablespoons of water in a small bowl. Stir well and let this mixture sit undisturbed for about 10 minutes until it thickens and gelatinizes, creating a perfect vegan egg substitute for our delicious Vegan Red Velvet Pancakes.

Step 2: Make Vegan Buttermilk
In another bowl, mix 1 cup of soy milk with 1 tablespoon of lemon juice. Allow this mixture to sit for about 5 minutes, letting the acid curdle the milk and mimic the texture of buttermilk. This step is crucial to achieving fluffy pancakes!

Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 2 tablespoons of unsweetened cocoa powder, and a pinch of salt. Make sure everything is well combined to ensure even distribution of flavors in your Vegan Red Velvet Pancakes.

Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the prepared flax egg, the vegan buttermilk, 2 tablespoons of melted vegan butter, a few drops of vegan red gel food coloring, and 1 teaspoon of vanilla extract. Mix well until the wet ingredients are fully blended, inviting a rich flavor into our pancakes.

Step 5: Combine Mixtures
Gradually pour the wet mix into the bowl with the dry ingredients, gently stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine! This delicate blend is essential for creating wonderfully fluffy Vegan Red Velvet Pancakes.

Step 6: Cook Pancakes
Preheat a non-stick pan over medium heat and lightly grease it with a bit of coconut oil. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for about 3-4 minutes until bubbles form on the surface, then flip each pancake and cook for an additional 2-3 minutes until golden brown.

Step 7: Make Cashew Cream
While the pancakes are cooking, prepare the creamy cashew topping by blending 1 cup of soaked raw cashews, 1/4 cup of soy milk, 1 tablespoon of coconut oil, 1 teaspoon of pure vanilla extract, and 2 tablespoons of maple syrup in a high-speed blender. Blend until the mixture is silky smooth and creamy.

Step 8: Serve
Stack the warm Vegan Red Velvet Pancakes on a plate, generously drizzle the creamy cashew topping over them, and garnish with a dusting of powdered sugar and some fresh strawberries or raspberries. These delightful pancakes are ready to be enjoyed!

Vegan Red Velvet Pancakes Variations

Feel free to get creative with these delightful pancakes and tailor them to your personal taste!

Chocolate Chip Delight: Fold in vegan chocolate chips for bursts of chocolate in every bite. Nothing says indulgence like a gooey chocolate melt among fluffy pancakes!
Berry Bonanza: Add fresh berries to the batter or top your stack with a warm berry compote. The fruity explosion offers a refreshing contrast to the sweet red velvet flavor.
Citrus Surprise: Grate some orange or lemon zest into the batter for a zesty twist that brightens up every pancake. The citrus notes harmonize beautifully with the cocoa.
Coconut Paradise: Introduce shredded coconut to the batter and finish with a dollop of coconut cream. This tropical touch adds both flavor and texture, elevating your breakfast experience.
Nutty Crunch Pleasure: Stir in your choice of chopped nuts, like pecans or walnuts, for an added crunch. The nutty flavor complements the sweetness of the pancakes perfectly.
Chocolate Lover’s Dream: Enhance the cocoa flavor with a touch of espresso powder in the mix. This rich addition deepens the chocolate intensity, alluring those with a passion for extra chocolate!
Savory Twist: Replace the sweet toppings with a sprinkle of cinnamon or nutmeg, drizzling with a little maple syrup for a unique sweet-savory blend. It’s an unexpected yet delightful experience!
Vegan Cashew Cream Variation: If you’re looking for a protein boost, try substituting the cashews in the cream with silken tofu. This modification will still create a creamy topping but with a different texture!

For even more delightful recipes, check out these Chicken Alfredo Garlic or indulge yourself with 4-Ingredient Gluten-Free Chocolate Oat Cookies for a sweet ending!

Storage Tips for Vegan Red Velvet Pancakes

Room Temperature: Keep any leftover pancakes at room temperature for up to 2 hours, properly covered to maintain moisture.

Fridge: Store pancakes in an airtight container in the fridge for up to 3 days. Reheat in a microwave or skillet before serving to restore their fluffiness.

Freezer: Freeze individual pancakes by separating them with parchment paper, then store in an airtight freezer bag for up to 2 months. Reheat from frozen by placing in a toaster or microwave.

Reheating: For best results, reheat in a skillet on medium-low heat with a touch of vegan butter for a crispy exterior while keeping them soft inside. Enjoy your Vegan Red Velvet Pancakes!

Make Ahead Options

These Vegan Red Velvet Pancakes are perfect for busy mornings and meal prep enthusiasts! You can prepare the pancake batter and refrigerate it for up to 24 hours before cooking to save precious time in the morning. Just mix all your dry ingredients and wet ingredients together as instructed, and store it in an airtight container. Additionally, you can soak the cashews for the creamy topping ahead of time, ensuring they’re ready to blend into a silky cream just before serving. When it’s time to enjoy your pancakes, simply cook them on the stove as directed and top them with the freshly blended cashew cream for a delightful breakfast treat that’s just as delicious as if it were made from scratch that day!

Tips for the Best Vegan Red Velvet Pancakes

Fresh Ingredients: Use fresh baking powder and baking soda to ensure your pancakes rise beautifully, creating that sought-after fluffy texture.
Don’t Overmix: Stir the batter gently. Overmixing can lead to dense pancakes instead of the lightness you want in your Vegan Red Velvet Pancakes.
Preheat the Pan: Make sure to preheat your non-stick pan beforehand to an even medium heat to achieve perfectly cooked, golden pancakes every time.
Soak Cashews: Allow raw cashews to soak for at least 4 hours or use hot water for a quick soak (30 mins) to create a creamy cashew topping without any graininess.
Customize Toppings: Experiment with garnishes like fresh fruit, nuts, or a drizzle of chocolate sauce to personalize each serving of your delightful pancakes!

What to Serve with Vegan Red Velvet Pancakes

Imagine delighting your loved ones with a full brunch spread, bursting with color and flavor!

Fresh Fruit Salad: A mix of vibrant berries and juicy melons adds brightness and a refreshing contrast to the decadent pancakes.
Maple Syrup Drizzle: Classic and comforting, a drizzle of pure maple syrup enhances the sweetness and complements the rich cocoa flavor.
Coconut Whipped Cream: Light and airy, this topping can add a tropical twist, elevating the indulgence to new heights.
Chia Seed Pudding: Creamy and packed with nutrients, it offers an enjoyable texture variation and a healthy boost for your morning.
Vegan Sausages: The savory flavor of vegan sausages adds balance, making it a satisfying, hearty meal perfect for any brunching occasion.
Nuts and Seeds: A sprinkle of toasted almonds or sunflower seeds introduces a satisfying crunch alongside the fluffy pancakes, enhancing every bite’s experience.

With these delightful pairings, transforming your breakfast routine into an extraordinary occasion is simple and delightful!

Vegan Red Velvet Pancakes Recipe FAQs

How do I choose ripe ingredients for Vegan Red Velvet Pancakes?
Absolutely! The key to making the best Vegan Red Velvet Pancakes starts with fresh ingredients. For the most flavorful pancakes, choose ripe and plump strawberries or raspberries for garnish—look for vibrant color and a sweet aroma. When buying raw cashews, opt for those that are whole and have a creamy texture; avoid any that appear discolored or shriveled. Finally, ensure your baking powder and baking soda are fresh for optimal fluffiness; they should have a light, fizzy reaction when combined with liquid.

What are the best storage methods for leftover pancakes?
Very! Store any leftover Vegan Red Velvet Pancakes in an airtight container in the refrigerator for up to 3 days. To prevent them from sticking together, you can layer them with parchment paper. If storing for longer, they freeze beautifully! Just separate the pancakes with parchment paper, place them in an airtight freezer bag, and they can last for up to 2 months.

How do I freeze Vegan Red Velvet Pancakes?
Certainly! To freeze your Vegan Red Velvet Pancakes, first make sure they are completely cooled to prevent condensation. Layer parchment paper between each pancake to avoid sticking, then place them into an airtight freezer bag or container. For optimal freshness, label it with the date. When you’re ready to enjoy, simply reheat them directly from the freezer using a toaster or microwave, or for a crispy exterior, warm them in a skillet over medium-low heat for about 3-4 minutes per side.

What should I do if my pancake batter is too thick?
No worries at all! If your pancake batter for the Vegan Red Velvet Pancakes seems too thick, simply add a little more liquid—such as soy milk, almond milk, or water—until it reaches your desired consistency. The batter should be pourable but not runny. Make sure to stir gently to incorporate any additional liquid without overmixing, ensuring those light, fluffy pancakes you crave.

Are there any dietary considerations for Vegan Red Velvet Pancakes?
Absolutely! These pancakes are fantastic for a range of dietary needs as they are completely dairy-free and egg-free, making them suitable for vegans. However, if you’re concerned about allergies, always double-check the ingredients you use, especially the milk substitute. If you’re cooking for someone with a nut allergy, you can use oat milk or other nut-free alternatives instead of soy or almond milk. Additionally, ensure your granulated sugar is vegan if that’s a concern for your guests.

Can I make these pancakes gluten-free?
Yes, indeed! You can easily transform your Vegan Red Velvet Pancakes into a gluten-free delight by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose includes a binding agent, such as xanthan gum, to maintain a fluffy texture. Alternatively, almond flour works well, but you may need to adjust the liquid amounts slightly, as it behaves differently than regular flour. Enjoy your gluten-free pancakes without sacrificing flavor!