Red Velvet Pancakes Cream Cheese (Print View)

Cocoa-infused, fluffy pancakes topped with a smooth cream cheese drizzle for a colorful morning boost.

# What You Need:

→ Pancake Batter

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1 cup buttermilk
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon red food coloring

→ Cream Cheese Drizzle

12 - 4 ounces cream cheese, softened
13 - 2 tablespoons unsalted butter, softened
14 - 1 cup powdered sugar, sifted
15 - 1/2 teaspoon vanilla extract
16 - 2-3 tablespoons milk

# How to Make It:

01 - Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly blended.
02 - In a separate bowl, whisk the buttermilk, eggs, melted butter, vanilla extract, and red food coloring until the mixture is uniform and smooth.
03 - Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Stop mixing when a few small lumps remain; overmixing will result in tough pancakes.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking oil.
05 - Pour 1/4 cup of batter per pancake onto the heated skillet. Cook until small bubbles form across the surface and edges appear set, approximately 2-3 minutes. Flip carefully and cook for an additional 1-2 minutes until fully cooked through. Repeat with remaining batter.
06 - Beat the softened cream cheese and butter together until creamy and smooth. Incorporate the powdered sugar and vanilla extract, mixing well. Gradually add milk, 1 tablespoon at a time, until the mixture reaches a pourable consistency.
07 - Stack warm pancakes on serving plates and generously drizzle with the cream cheese topping. Serve immediately while hot.

# Expert Tips:

01 -
  • The combination of chocolate and tangy cream cheese hits every craving at once
  • They look impressive but come together faster than you'd think
  • The buttermilk keeps them incredibly tender while still holding that gorgeous red color
02 -
  • Overmixing the batter will make your pancakes tough, so resist the urge to smooth out every last lump
  • The batter thickens as it sits, so if you're making multiple batches, you might need to add a splash more buttermilk
  • Low and slow cooking prevents burning the exterior before the interior is fully cooked
03 -
  • Let the batter rest for 5 minutes before cooking for the fluffiest results
  • Add a pinch of cinnamon to the dry ingredients for extra warmth and depth

Go Back