Introduction

Red velvet pancakes offer a delightful twist on a classic breakfast favorite, combining rich cocoa flavor with a vibrant red color. Topped with a smooth cream cheese glaze, they make a perfect treat for special mornings or brunch gatherings.

A stack of six bright red pancakes sits in the center of a white plate, each pancake thick and fluffy with a slightly crispy edge. A creamy white sauce drips generously down the sides of the stack, covering parts of the top pancake and flowing down unevenly. On top, a pile of mixed berries including red raspberries and dark blackberries adds vibrant color and texture. Powdered sugar is lightly dusted over the pancakes and berries, as well as scattered around the plate. Additional berries are placed on the white marbled surface around the plate, adding a sense of abundance and freshness. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups all-purpose flour
2 tbsp cocoa powder
2 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
2 large eggs
2 tbsp melted butter
1 tsp vanilla extract
1 tsp red food coloring (adjust as needed)
4 oz cream cheese (softened)
¼ cup powdered sugar
2 tbsp milk (more for a thinner consistency)
½ tsp vanilla extract

Instructions

Step 1: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
Step 2: In a separate bowl, combine the buttermilk, eggs, melted butter, vanilla extract, and red food coloring, mixing well.
Step 3: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Take care not to overmix to keep the pancakes fluffy.
Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Step 5: Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Step 6: Flip the pancakes and cook the other side for an additional 1-2 minutes until fully cooked. Repeat with the remaining batter.
Step 7: To make the cream cheese glaze, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract in a bowl until smooth. Add more milk if you prefer a thinner consistency.
Step 8: Serve the warm red velvet pancakes drizzled with the cream cheese glaze and enjoy!

Tips & Variations

For a more intense red color, increase the red food coloring slightly, but add gradually to avoid overpowering the flavor.
Substitute buttermilk with regular milk mixed with 1 tbsp vinegar if you don’t have buttermilk on hand.
Add a handful of chocolate chips to the batter for extra indulgence.
Try topping the pancakes with fresh berries for a fruity contrast.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave before serving. Keep the cream cheese glaze refrigerated and stir well before using again.

How to Serve

A stack of six bright red pancakes sits on a white plate with powdered sugar sprinkled around. White creamy sauce drips over the top and sides, covering the top pancake unevenly. On top, there is a mix of fresh blackberries and raspberries, also dusted lightly with powdered sugar. Extra berries are scattered around the base of the pancakes on the plate. The plate is placed on a white marbled surface with a soft, blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the batter fresh for fluffier pancakes, as the leavening agents work best immediately. However, you can mix the dry and wet ingredients separately ahead of time and combine them just before cooking.

Can I use a different sweetener instead of granulated sugar?

Yes, you can substitute granulated sugar with coconut sugar or maple syrup, but keep in mind the flavor and texture may vary slightly.