Red Velvet Pancakes with Cream Cheese Glaze: The Perfect Weekend Breakfast

Introduction

Start your day with a touch of decadent elegance! These Red Velvet Pancakes transform a classic dessert into a delightful breakfast or brunch treat. Light, fluffy, and with a subtle cocoa flavor, they are elevated by a vibrant red hue. The real magic, however, lies in the creamy, tangy Cream Cheese Glaze that drizzles over each stack, making every bite feel like a special indulgence. This recipe is simple enough for a lazy Sunday morning but impressive enough to serve guests.

Why You’ll Love These Red Velvet Pancakes

• Dessert for Breakfast: A fun and unique twist on traditional pancakes that feels special and celebratory.
• Fluffy & Moist Texture: The combination of buttermilk and baking soda creates an incredibly tender crumb.
• Rich, But Not Too Sweet: The hint of cocoa powder gives them a subtle chocolate flavor without being overpowering.
• Eye-Catching Color: The vibrant red color makes them visually appealing and perfect for holidays like Valentine’s Day or Christmas.
• The Perfect Pairing: The sweet and tangy cream cheese glaze cuts through the richness, creating a perfectly balanced flavor profile.

Ingredients

For the Pancakes:

• 2 cups (240g) all-purpose flour¹
• ½ cup (100g) granulated sugar
• ¼ cup (20g) unsweetened cocoa powder²
• 2 teaspoons baking powder³
• ½ teaspoon baking soda⁴
• ½ teaspoon salt⁵
• 2 large eggs⁶
• 2 cups (480ml) buttermilk, room temperature
• ⅓ cup (80g) unsalted butter, melted and cooled⁷
• 2 ¼ teaspoons red food coloring
• 1 teaspoon vanilla extract
• Cooking spray or butter for the griddle

For the Cream Cheese Glaze:

• 4 ounces (113g) cream cheese, softened⁸
• 3 tablespoons (45g) unsalted butter, softened⁹
• 1 cup (120g) powdered sugar
• ¼ cup (60ml) milk (plus more if needed)¹⁰
• ½ teaspoon vanilla extract¹¹

Equipment You’ll Need:

• Large bowl
• Medium bowl
• Whisk
• Spatula
• Griddle or large non-stick skillet
• Ladle or ¼-cup measuring cup

Instructions

Part 1: Prepare the Pancake Batter

• Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.¹² Set aside.
• Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, melted butter, red food coloring, and vanilla extract until well combined.
• Mix Together: Pour the wet ingredients into the dry mixture. Stir with a spatula until just combined. The batter should be slightly lumpy—do not overmix, as this will result in tough pancakes.

Part 2: Cook the Pancakes

• Heat Griddle: Lightly grease a griddle or large non-stick skillet and heat it over medium-low heat. The key to maintaining the red color is to cook them at a lower temperature to prevent browning.¹³
• Pour Batter: Using a ¼-cup measure or a ladle, pour the batter onto the hot griddle.
• Cook: Cook for 3-4 minutes, or until you see bubbles begin to form on the surface and the edges look dry.
• Flip: Carefully flip the pancakes and cook for another 2-3 minutes, or until cooked through.
• Keep Warm: Transfer the cooked pancakes to a plate or a baking sheet in a warm oven (¹⁴200∘F/95∘C) while you cook the remaining batter.¹⁵

Part 3: Make the Cream Cheese Glaze

• Beat Cream Cheese & Butter: In a medium bowl, use an electric mixer to beat the softened cream cheese and butter until light and fluffy.¹⁶
• Add Remaining Ingredients: Add the powdered sugar, milk, and vanilla extract. Beat until the glaze is smooth and has a pourable consistency. If it’s too thick, add a little more milk, a teaspoon at a time.

Part 4: Assemble and Serve

• Stack & Glaze: Stack the warm pancakes on a serving plate. Drizzle the cream cheese glaze generously over the stack.
• Serve Immediately: For the best experience, serve the pancakes warm with extra glaze on the side, fresh berries, or a dusting of powdered sugar.

Storage and Essential Tips for the Best Red Velvet Pancakes

• Buttermilk Substitute: Don’t have buttermilk? No problem! You can make your own by adding 2 tablespoons of white vinegar or lemon juice to 2 cups of regular milk. Let it sit for 5 minutes before using.
• Don’t Overmix: This is the most important rule for fluffy pancakes.¹⁷ A few lumps are a good thing.
• Low and Slow: Cooking pancakes over medium-low heat prevents them from browning too much and helps them cook evenly, keeping that beautiful red color intact.¹⁸
• Storing Leftovers: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or a dry skillet to crisp them up.

Share Your Sweet Creation!

Did you whip up a batch of these beautiful Red Velvet Pancakes? We’d love to see your breakfast masterpiece! Share your photos on Instagram and tag Bakingideas and use the hashtag #RedVelvetPancakes. What’s your favorite pancake flavor?