Red Velvet Pancakes Cream Cheese (Printable)
Vibrant red pancakes with cocoa and a rich cream cheese glaze, perfect for a flavorful breakfast or brunch.
# What You Need:
→ Pancake Dry Ingredients
01 - 1 1/4 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
→ Pancake Wet Ingredients
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon red food coloring (liquid or gel)
→ Cream Cheese Glaze
12 - 4 oz cream cheese, softened
13 - 3/4 cup powdered sugar, sifted
14 - 2 tablespoons unsalted butter, softened
15 - 1/2 teaspoon vanilla extract
16 - 2-3 tablespoons milk (as needed for consistency)
# How To Cook:
01 - Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined.
02 - In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla extract, and red food coloring until smooth and homogeneous.
03 - Pour wet ingredients into dry ingredients. Fold gently until just combined, being careful not to overmix. Small lumps in the batter are acceptable and ensure tender pancakes.
04 - Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking oil.
05 - Pour approximately 1/4 cup batter per pancake onto the preheated skillet. Cook for 2-3 minutes until bubbles form on the surface and edges appear set. Flip carefully and cook an additional 1-2 minutes until fully cooked through. Transfer to a warm plate and repeat with remaining batter.
06 - Beat cream cheese and softened butter together until smooth and creamy. Add powdered sugar and vanilla extract; beat until fully incorporated. Gradually add milk, 1 tablespoon at a time, until the glaze reaches a pourable consistency.
07 - Stack cooked pancakes on serving plates and drizzle generously with the prepared cream cheese glaze. Serve immediately while warm.
# Expert Tips:
01 -
- The chocolate undertone keeps them from being too sweet, while that tangy cream cheese glaze hits every comfort note
- They look impressive but come together in the time it takes to brew a pot of coffee
02 -
- The batter thickens as it sits, so add an extra tablespoon of buttermilk if needed for later batches
- Food coloring intensity varies, so start with less and add more until you reach that classic red velvet shade
03 -
- Let the batter rest for 10 minutes before cooking for fluffier results
- Mini chocolate chips folded into the batter make them extra special