Learn how to make delicious and fluffy red velvet mini pancakes. They are the perfect treat, super easy to prepare for breakfast or a snack, pair it with a Nutella dip and fresh fruits on the side for the ideal breakfast.

We have shared many pancake recipes on our website, Nutella-stuffed options like red velvet, chocolate, or plain, and then in mini, we have shared chocolate and normal. We find that making pancakes is something very satisfying to prepare and enjoy.

Preparing red velvet breakfasts became our latest obsession, from crepe rolls to brookies. Brioche rolls stuffed with Nutella and even brownies. We even shared the viral cookie scoop.

Grab these ingredients

The ingredient list is very similar to other pancake recipes, like Oreo-stuffed, cookie dough, and even our cute Totoro pancakes.

• Eggs: Make sure you are using room temperature ingredients so they can easily incorporate into the pancake batter. If the eggs are cold, you can place them in a glass of warm water for 5 minutes. This will bring them to the right temperature.
• Milk: Whole-fat milk is the one that works best, and I prefer using it. You can try with other milk options.
• Oil: any neutral oil you normally like to use. I prefer using sunflower oil. You could use melted butter instead of oil. If you do so, make sure to warm up the milk slightly.
• Sugar: Granulated sugar is the best choice.
• Leavening agent: A mixture of baking powder and baking soda will give you the best results.
• Salt: balances sweetness and enhances flavor.
• Cacao: 100 % cacao powder. This is to ensure you control what ingredients go into making pancakes; any other cacao could have added sugars, added thickening, just stuff that is not supposed to be in this recipe.
• Food coloring: red food coloring is for the red velvet effect. We are using an oil-based color from ColourMill, which has become our favorite for now.
• Flour: All-purpose flour is ideal for pancakes.

Overview: How to make fluffy mini red velvet pancakes?

To make mini red velvet pancakes, we start by preparing the pancake batter. Mix all the ingredients only until just combined; it’s completely fine for pancake batter to have some lumps.

Pour the batter into a large piping bag.

Heat the pan and start piping batter, cover with a lid, and cook it over medium-low heat. Once they start having bubbles, flip them and continue cooking. Repeat until you have finished all of the pancake batter.

This recipe for pancakes is very easy; it will be slightly time-consuming as we are making a tiny version of our pancakes.

The perfect smooth pancake

One of our most asked questions all over social media is ‘what’s your pancake skincare routine’. We always make the smoothest pancakes, and it’s not a secret how to achieve that. We have shared it so many times, and we will always share it with all of you.

Different things help achieve that perfect, smooth appearance.

1. No butter when cooking pancakes. Here is a secret: I love cooking my pancakes with butter. It makes them so delicious that crispy edges with a fluffy interior are superior. But cooking pancakes with butter will give us a ring on the edges (nothing wrong with it!), it just makes it not so smooth.
2. Cook the pancakes over medium-low heat. This helps us control the color of the pancake and also reduces heat rings. If you cooked the pancakes over high heat, there’s a chance they would burn.
3. Use a clean non-stick pan. In my house, we have one specific pan that can be used only for pancakes, like cinnamon roll pancake or our Nutella crepe rolls. This ensures we don’t scratch it, and we are more gentle with it.

Why can’t we over-mix pancake batter?

WE DON’T OVERMIX PANCAKE BATTER, repeat with me! This is very important. Overmixing pancake batter will give us very dense pancakes, chewy and not fluffy. This is something we don’t want when we make pancakes.

For most of our pancake recipes, we mix first the dry ingredients, and then we mix the wet ingredients in a separate bowl, pour the wet ingredients into the dry ingredients, and mix. Once it’s combined, even if it’s a little lumpy, we stop mixing.

My best tips on making pancakes

The same tips have been shared for our Nutella dorayaki recipe and our mini American pancakes.

1. When you cook the pancakes on the stove, make sure to cover them with a lid. This will help them cook, and even though they are very tiny pancakes and cook faster than the rest, it’s very important to cook them thoroughly.
2. A piping bag will be your best friend for this recipe. It helps you control the size of the pancakes and makes it easier. It’s also very much mess-free, which I consider important.
3. To flip the pancakes, you will need a very thin spatula, especially since they are very small. There are thicker spatulas that can be used when, for example, we fold the eggs into brownies or even fold the whipped cream into our cheesecake recipes. And then, other spatulas are thinner and perfect for our pancakes.

Serving tips for mini pancakes

This recipe is so versatile. We can use any dipping sauces we like, add fresh fruits, or we can even add some crunch.

For this red velvet mini pancakes recipe, we are using Nutella as our dip. We have done this on other recipes like our Nutella churros and mini-French toast bites. You can use Kinder Bueno spread, as we do in our sushi crepes, or a pistachio dipping sauce.

You can also add fresh fruits on the side: strawberries, raspberries, blueberries, and even bananas. They are all amazing options for a more balanced breakfast.

Storing and freezing tips for pancakes

Did you know you can prepare pancakes ahead of time? Prepare the pancake batter, pour it into a piping bag without making a cut just yet, and close it very well; you don’t want air entering the pancake batter, or it can oxidize. It can stay in the fridge for 24 hours.

After you prepare the pancakes, you can also cook them for the next day. You will cook them following the instructions in the recipe card. The day you want to enjoy them, heat the pan with 1 tbsp of butter. Once the butter is very hot and bubbly, fry the pancakes.

To freeze pancakes, all you need to do is place them in a tray lined with parchment paper, then freeze for 3 hours. After 3 hours, they will freeze, and you can transfer them into a freezer-safe container. We do an initial freezing so they don’t get stuck to each other. They can stay in the freezer for up to 3 months. Thaw in the fridge and then reheat them as mentioned in the point above.

KEY POINTS on pancakes

1. In one bowl, mix the dry ingredients, and in another bowl, mix the wet ingredients. Combine them.
2. If you overmix your pancake batter, the mini pancakes will become dense.
3. Cooking the pancakes over medium-low heat is KEY for a perfect pancake.
4. Cook the pancakes with a lid so they can fully cook.
5. If you want perfect, smooth pancakes, don’t cook them with butter. If you like your pancakes with crispy edges, you can use butter, but heat rings will appear on the surface of the pancake.
6. You can freeze pancake batter.

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