Red Velvet Pancakes Cream Cheese (Printable)
Vibrant red velvet pancakes with cocoa hints, topped with luscious cream cheese glaze for a delightful brunch treat.
# What You'll Need:
→ Pancake Batter
01 - 1 1/2 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
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon red food coloring, liquid or gel
→ Cream Cheese Glaze
12 - 4 ounces cream cheese, softened
13 - 2 tablespoons unsalted butter, softened
14 - 1 cup powdered sugar, sifted
15 - 1/2 teaspoon vanilla extract
16 - 2 to 3 tablespoons milk, as needed for consistency
# How To Make It:
01 - Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
02 - In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla, and red food coloring until fully incorporated and uniformly colored.
03 - Pour wet ingredients into dry ingredients and fold gently until just combined, leaving small lumps intact to ensure tender pancakes.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or neutral oil.
05 - Ladle 1/4 cup batter per pancake onto the hot surface. Cook until bubbles appear across the surface and edges set, approximately 2 minutes, then flip and cook 1 to 2 minutes more until springy to the touch. Repeat with remaining batter.
06 - Beat softened cream cheese and butter until smooth and fluffy. Add powdered sugar and vanilla, beating until creamy. Thin with milk, one tablespoon at a time, until the glaze flows slowly but maintains body.
07 - Stack warm pancakes on plates and drizzle generously with cream cheese glaze. Serve immediately while hot.
# Tips from dashanddishes:
01 -
- The cream cheese glaze pools into every crevice like it was designed specifically for your fork.
- You get to feel slightly ridiculous pouring something the color of a sports car onto your plate before 9 AM.
02 -
- These pancakes carry residual heat that continues cooking the centers after leaving the pan; pulling them too late means dry, crumbly interiors.
- The batter thickens as it sits; if your second batch spreads less than the first, whisk in a tablespoon of milk to restore consistency.
03 -
- Keep finished pancakes warm on a wire rack set over a baking sheet in a 200 degree oven; stacking them on a plate traps steam and ruins the exterior.
- For weekend crowds, hold the red food coloring and add it to individual bowls so everyone gets their preferred shade from barely pink to stoplight red.