Red Velvet Pancakes Cream Cheese (Printable)

Vibrant red, cocoa-infused pancakes topped with creamy, tangy glaze for a luscious breakfast experience.

# What You Need:

→ For the Pancakes

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
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)

→ For the 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 Steps:

01 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well blended.
02 - In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla, and red food coloring until smooth and uniform.
03 - Pour wet ingredients into dry ingredients. Fold gently until just combined; do not overmix. Small lumps are acceptable.
04 - Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking oil.
05 - Pour 1/4 cup batter per pancake onto skillet. Cook until surface bubbles form, 2-3 minutes. Flip and cook 1-2 minutes until golden and cooked through. Transfer to warm plate; repeat with remaining batter.
06 - Beat cream cheese and butter until smooth. Incorporate powdered sugar and vanilla, beating until combined. Add milk 1 tablespoon at a time until pourable consistency is achieved.
07 - Stack pancakes on serving plates and drizzle generously with cream cheese glaze. Serve immediately while warm.

# Expert Tips:

01 -
  • The texture is impossibly light while still feeling rich and decadent
  • That cream cheese glaze transforms ordinary breakfast into something that feels like dessert
  • The subtle cocoa depth keeps them from being cloyingly sweet like typical red velvet treats
02 -
  • Overmixing the batter creates tough, dense pancakes, so stop as soon as flour disappears
  • The first pancake is always your test run, so adjust heat if it is browning too fast or cooking too slowly
  • Room temperature ingredients blend more smoothly and create better texture
03 -
  • Let the batter rest for five minutes before cooking for fluffier results
  • Use a cookie scoop for perfectly portioned pancakes every time

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