Red Velvet Pancakes Cream Cheese (Print View)

Fluffy red cocoa pancakes topped with creamy vanilla glaze, perfect for a decadent breakfast or brunch.

# What You Need:

→ Pancakes

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

→ Cream Cheese Glaze

12 - 4 ounces cream cheese, softened
13 - 1/2 cup powdered sugar, sifted
14 - 2 tablespoons milk, plus more as needed
15 - 1/2 teaspoon vanilla extract

# How to Make It:

01 - Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large mixing bowl until thoroughly blended.
02 - In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla extract, and red food coloring until fully incorporated and uniform in color.
03 - Pour wet ingredients into dry ingredients; gently fold with a spatula until just combined. The batter should remain slightly lumpy—avoid overmixing to prevent tough pancakes.
04 - Heat a non-stick skillet or griddle over medium heat until evenly hot. Lightly coat with butter or cooking oil.
05 - Pour 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form across the surface and edges appear set. Flip and cook an additional 1 to 2 minutes until fully cooked. Continue with remaining batter, adjusting heat as needed.
06 - Beat cream cheese in a medium bowl until completely smooth. Add powdered sugar, milk, and vanilla; mix until creamy and pourable. Adjust consistency with additional milk if necessary.
07 - Stack warm pancakes on serving plates. Generously drizzle with cream cheese glaze and serve immediately while hot.

# Expert Tips:

01 -
  • These taste like your favorite red velvet cake but are ready in under 30 minutes
  • The cocoa adds depth without making them taste like chocolate pancakes
  • That cream cheese glaze turns an ordinary breakfast into something worth celebrating
02 -
  • Overmixing the batter will make your pancakes tough instead of tender and fluffy
  • Letting the batter rest for 5 minutes before cooking helps the baking powder activate fully
  • The glaze thickens as it sits so add that extra splash of milk right before serving
03 -
  • Use a cookie scoop for perfectly uniform pancakes every time
  • Flip each pancake only once for the fluffiest results

Go Back