Who says breakfast can’t feel like dessert?
Red velvet pancakes are the ultimate indulgence for mornings that call for something extra special.
With their signature crimson hue, rich cocoa flavor, and a creamy drizzle of cream cheese glaze, these pancakes are perfect for Valentine’s Day, Christmas brunch, or anytime you want to wow your family and friends.
Plus, they’re surprisingly easy to make from scratch!
Let’s dive into this irresistible recipe.
Ingredients for Red Velvet Pancakes
To make these decadent pancakes, you’ll need:
For the Pancakes:
- 1¾ cups all-purpose flour
- 2 tbsp cocoa powder
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 tsp red food coloring (adjust as needed)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 2 tbsp milk (more for a thinner consistency)
- ½ tsp vanilla extract
Step-by-Step Instructions for Perfect Pancakes
1. Prepare the Batter:
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, eggs, melted butter, vanilla extract, and red food coloring.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the pancakes fluffy.
2. Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook the other side for another 1-2 minutes until cooked through. Repeat with the remaining batter.
3. Make the Cream Cheese Glaze:
- In a bowl, beat the cream cheese, powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
Tips for Serving and Presentation
- Stack the pancakes high and drizzle generously with cream cheese glaze.
- Garnish with fresh berries, chocolate shavings, or a dusting of powdered sugar for an elegant touch.
- Pair with coffee, hot cocoa, or a mimosa for the ultimate breakfast experience.
Variations and Dietary Modifications
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
- Vegan Option: Replace the buttermilk with plant-based milk mixed with 1 tbsp vinegar, use flax eggs, and swap butter with coconut oil.
- Fun Twists: Turn the pancakes into waffles by cooking the batter in a waffle iron or add chocolate chips for an extra indulgence.
FAQ’s
Can I make the batter ahead of time?
Yes! Store the batter in the fridge for up to 24 hours. Stir gently before cooking.
How do I store and reheat leftover pancakes?
Store pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or toaster for best results.
Can I freeze red velvet pancakes?
Absolutely! Layer pancakes with parchment paper and freeze in a zip-top bag for up to 3 months. Thaw and reheat as needed.
Red Velvet Pancakes
Ingredients
For the Pancakes:
- 1¾ cups all-purpose flour
- 2 tbsp cocoa powder
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 tsp red food coloring adjust as needed
For the Cream Cheese Glaze:
- 4 oz cream cheese softened
- ¼ cup powdered sugar
- 2 tbsp milk more for a thinner consistency
- ½ tsp vanilla extract
Instructions
Prepare the Batter:
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, eggs, melted butter, vanilla extract, and red food coloring.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the pancakes fluffy.
Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook the other side for another 1-2 minutes until cooked through. Repeat with the remaining batter.
Make the Cream Cheese Glaze:
- In a bowl, beat the cream cheese, powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.