Red Velvet Pancakes Cream Cheese

The first time I made these, my kitchen looked like a crime scene. Red food coloring everywhere. But those first fluffy bites with that tangy cream cheese glaze made every drop of mess worth it.

My sister visited last Valentine's Day and I made these for brunch. She took one look at the stack, rolled her eyes at the effort, then proceeded to eat three pancakes in a row without speaking.

Ingredients

• All-purpose flour: The structure that holds everything together, measure by spooning into your cup and leveling off
• Unsweetened cocoa powder: Just enough to give that signature red velvet depth without overpowering the vanilla
• Buttermilk: Creates tender pancakes and activates the baking soda for extra fluffiness
• Cream cheese: Must be fully softened or your glaze will have stubborn lumps that refuse to smooth out
• Red food coloring: Gel coloring gives you that vibrant restaurant-style red with less liquid

Instructions

Mix your dry ingredients:

Whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until everything is evenly distributed.

Combine the wet mixture:

Whisk buttermilk, eggs, melted butter, vanilla, and food coloring in a separate bowl until the color is uniform.

Gently fold together:

Pour wet into dry and fold with a spatula until just combined, leaving some small lumps, as overmixing makes tough pancakes.

Heat your pan:

Preheat a non-stick skillet or griddle over medium heat, then lightly grease with butter or oil.

Cook each pancake:

Pour 1/4 cup batter per pancake, wait for bubbles to form and edges to set, then flip and cook 1 to 2 minutes more until done.

Make the glaze:

Beat softened cream cheese until smooth, then add powdered sugar, milk, and vanilla, mixing until pourable and adding more milk if needed.

Stack and drizzle:

Plate your pancakes in stacks and generously spoon that cream cheese glaze over the top while everything is still warm.

Save to Pinterest

These have become my go-to when someone needs cheering up. Something about breakfast food that looks this festive makes problems feel smaller, even if just for twenty minutes.

Getting That Perfect Red

Liquid food coloring works, but gel coloring gives you that intense velvet-red hue without adding extra liquid to your batter. Start with one tablespoon and add more if you want deeper color. The red will deepen slightly as the pancakes cook, so don't go overboard trying to achieve fire-engine red in the raw batter.

Glaze Consistency Secrets

Room temperature cream cheese makes all the difference. If you forget to set it out, cut it into small cubes and microwave for 15 second intervals, checking between each. The glaze should slowly run off your spoon but still coat the back of it. Too thick and it sits on top like frosting, too thin and it disappears into the pancakes.

Make-Ahead Tips

You can mix the dry and wet ingredients separately the night before and store them in the refrigerator. Combine them in the morning and let the batter sit for 10 minutes while your pan heats up. The resting time actually improves the texture.

• Freeze cooked pancakes between parchment paper for quick weekday breakfasts that reheat in the toaster
• Extra glaze keeps in the refrigerator for up to a week and is incredible on cinnamon toast
• If batter thickens too much while resting, add a splash more buttermilk before cooking

Save to Pinterest

Life feels a little more manageable when there's cream cheese glaze involved.

Recipe FAQs

→ What gives these pancakes their red color?

The vibrant red hue comes from adding red food coloring, either liquid or gel, which is mixed into the batter.

→ Can I substitute buttermilk in the batter?

Yes, you can replace buttermilk with a mixture of one cup of milk and one tablespoon of lemon juice or vinegar, left to sit for 5 minutes.

→ How do I make the cream cheese glaze smoother?

Beat the cream cheese until smooth, then gradually add powdered sugar, milk, and vanilla extract, adjusting milk amount for desired consistency.

→ What is the best way to cook these pancakes evenly?

Use a preheated non-stick skillet on medium heat, pouring 1/4 cup batter per pancake, cooking until bubbles form and edges set before flipping.

→ Can I make the glaze thicker or thinner?

Add less milk for a thicker glaze or more milk to thin it out, adjusting the texture to your preference.