Red Velvet Pancakes

5 from 1 vote

These fluffy red velvet pancakes are a festive and indulgent breakfast perfect for Valentine’s Day, or any day you want to treat yourself or someone special! With just the right hint of cocoa and a creamy glaze, they’re as beautiful as they are delicious.

Prep Time25

Cook Time10

Total Time35

Course: Breakfast

Cuisine: American

Servings: pancakes

Author: Chahinez Tabet Aoul

Ingredients

For the Pancakes:

1 1/2 cups all-purpose flour
2 tbsp unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 tbsp granulated sugar
1 large egg
1 cup buttermilk
1/4 cup whole milk
2 tbsp melted butter plus extra for greasing
1 tsp vanilla extract
1/2 tbsp red food coloring

For the Cream Cheese Glaze:

4 oz cream cheese
3 tbsp butter softened
1 cup powdered sugar
3 tbsp milk
1/2 tsp vanilla extract

US Customary - Metric

Instructions

Mix the Pancake Batter:

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
1 1/2 cups all-purpose flour, 2 tbsp unsweetened cocoa powder, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 3 tbsp granulated sugar
In a separate bowl, combine the buttermilk, whole milk, egg, melted butter, vanilla extract, and red food coloring. Mix until smooth.
1 large egg, 1 cup buttermilk, 1/4 cup whole milk, 2 tbsp melted butter, 1 tsp vanilla extract, 1/2 tbsp red food coloring
Gently fold the wet ingredients into the dry ingredients. Don’t overmix—lumps are okay! Let the batter sit for 10 minutes while you prepare the glaze.

Make the Cream Cheese Glaze:

In a medium bowl, use a hand mixer (or whisk) to beat the cream cheese and butter together until fluffy.
4 oz cream cheese, 3 tbsp butter
Add the powdered sugar, milk, and vanilla extract, mixing until smooth. Adjust the consistency by adding a little more milk if needed. Set aside.
1 cup powdered sugar, 3 tbsp milk, 1/2 tsp vanilla extract

Cook the Pancakes

Heat a griddle or non-stick skillet over medium heat and lightly grease with butter.
Pour about 1/4 cup of batter for each pancake onto the hot griddle. If the batter is thick, gently spread it out with the back of your measuring cup.
Cook until bubbles form on the surface, then flip and cook the other side until the pancake is set and fluffy (about 2-3 minutes per side).
Stack the pancakes on a plate, spreading a layer of cream cheese glaze between each one if desired. Add a drizzle on top for looks.
Drizzle more glaze over the top and garnish with a dusting of powdered sugar, fresh berries, or a few heart-shaped sprinkles for an extra festive touch.

Nutrition