Description

These Red Velvet Pancakes are a delightful twist on traditional pancakes, featuring rich cocoa and vibrant red food coloring for a stunning look and flavor. Topped with a luscious cream cheese glaze, they make a perfect breakfast or brunch treat that’s both indulgent and visually impressive. Soft, fluffy, and full of velvety chocolate flavor, these pancakes are sure to impress family and friends.

Ingredients

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For the Red Velvet Pancakes

2 cups all-purpose flour
3 Tablespoons cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/2 cup granulated sugar
2 large eggs
1 1/2 Tablespoons red food coloring
1 1/2 teaspoons vanilla extract
1/3 cup salted butter, melted

For the Cream Cheese Glaze

3 ounces cream cheese, softened
3 Tablespoons butter, softened
1 cup powdered sugar
1/4 cup milk
1/4 teaspoon vanilla extract

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Instructions

Prepare Dry Ingredients: In a medium bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir to mix thoroughly and set aside.
Mix Wet Ingredients: In a separate medium bowl, whisk together buttermilk, granulated sugar, eggs, red food coloring, vanilla extract, and melted salted butter until well combined.
Combine Batter: Slowly pour the wet ingredients into the dry ingredients bowl, whisking gently until just combined. Avoid overmixing to keep the batter light and fluffy.
Cook Pancakes: Heat a griddle or large non-stick skillet over medium-low heat. Lightly grease with non-stick spray or butter. Pour approximately 1/3 cup of batter onto the center of the hot surface for each pancake. Cook until bubbles begin to form and edges look set, about 2-3 minutes, then carefully flip to the other side. Cook for an additional 1-2 minutes until cooked through. Repeat with remaining batter.
Prepare Cream Cheese Glaze: In a medium bowl, use an electric hand mixer to beat softened cream cheese and softened butter together until smooth and combined. Gradually add powdered sugar, milk, and vanilla extract while continuing to beat until the glaze is creamy and smooth.
Serve: Drizzle the cream cheese glaze generously over the warm red velvet pancakes. Serve immediately and enjoy your indulgent breakfast treat.

Notes

Use buttermilk for the best tangy flavor; regular milk can be substituted but will alter taste and texture.
Adjust red food coloring quantity for desired intensity of color.
Do not overmix the batter to prevent tough pancakes.
If you don’t have a griddle, a large non-stick skillet over medium-low heat works perfectly.
For fluffier pancakes, you can let the batter rest for 5 minutes before cooking.
The cream cheese glaze can be stored in the refrigerator for up to 3 days; re-whip before serving.