Luxurious Red Velvet Pancakes with Cream Cheese Glaze bring the flavor of the classic cake to your breakfast table. Soft, rich, and beautifully red, these pancakes are a treat for special mornings, holidays, or brunches. The light cocoa flavor pairs perfectly with a creamy vanilla glaze that melts over each warm stack.
Cooking Time: 30 minutes
Servings: 4
Ingredients:
1½ cups all-purpose flour
2 tablespoons cocoa powder
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
½ cup milk
2 large eggs
2 tablespoons melted butter
1 teaspoon vanilla extract
1 tablespoon red food coloring
Butter or oil, for cooking
For the Cream Cheese Glaze:
4 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons milk (more if needed)
½ teaspoon vanilla extract
Instructions:
-
Make the Batter
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, milk, eggs, melted butter, vanilla, and red food coloring. Gradually pour the wet ingredients into the dry and mix until just combined. Do not overmix; a few small lumps are fine. -
Prepare the Cream Cheese Glaze
In a small bowl, beat cream cheese until smooth. Add powdered sugar, milk, and vanilla extract. Whisk until creamy. Add more milk if you prefer a thinner glaze. -
Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter for each pancake. Cook until small bubbles form on the surface, then flip and cook the other side until done, about 1–2 minutes per side. -
Serve with Glaze
Stack the pancakes on a warm plate and drizzle generously with the cream cheese glaze. Serve immediately.
Nutrition (per serving):
Calories: 420
Protein: 9g
Carbohydrates: 58g
Fat: 16g
Sugar: 24g
Fiber: 2g
Sodium: 480mg
Tips:
For a deeper red color, add a few extra drops of food coloring to the batter.
Warm the cream cheese glaze slightly before drizzling—it spreads more easily over hot pancakes.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
Top your stack with fresh berries, chocolate shavings, or a dusting of powdered sugar for an elegant finish.
Leftover pancakes can be reheated in a toaster or microwave for a quick dessert or breakfast the next day.
