Red Velvet Pancakes Cream Cheese (Printable)
Fluffy red pancakes infused with cocoa and vanilla, topped with a luscious cream cheese glaze.
# What You'll Need:
→ Pancakes
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 2 tablespoons granulated sugar
04 - 2 teaspoons 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 and cooled
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon red food coloring (liquid or gel)
→ Cream Cheese Glaze
12 - 4 ounces cream cheese, softened
13 - 1/2 cup powdered sugar, sifted
14 - 2 tablespoons milk (plus more as needed)
15 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until thoroughly combined.
02 - In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla extract, and red food coloring until fully incorporated.
03 - Pour wet ingredients into dry ingredients; gently fold until just combined. Do not overmix—small lumps are acceptable.
04 - Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking oil.
05 - Pour 1/4 cup batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form on surface and edges appear set. Flip and cook 1–2 minutes longer until fully cooked. Repeat with remaining batter.
06 - In a medium bowl, beat cream cheese until smooth. Add powdered sugar, milk, and vanilla; mix until creamy and pourable. Adjust consistency with additional milk if necessary.
07 - Stack pancakes on serving plates. Generously drizzle with cream cheese glaze. Serve immediately while warm.
# Tips from dashanddishes:
01 -
- The cocoa adds just enough depth to make these interesting without losing that classic red velvet sweetness
- That cream cheese glaze transforms weekend breakfast into something that feels like dessert but still counts as breakfast
02 -
- Overmixed batter leads to dense, rubbery pancakes, so stop folding as soon as the flour disappears
- Let the pan heat properly between batches or your pancakes will cook unevenly and never develop that golden crust
03 -
- Let pancakes rest on a wire rack instead of stacking them directly to prevent soggy bottoms
- Sprinkle a pinch of salt over the finished glaze to balance the sweetness and make flavors pop