Red Velvet Pancakes with Cream Cheese Glaze are a rich, fluffy, and indulgent breakfast that feels like dessert on a plate. With their vibrant color, subtle cocoa flavor, and creamy topping, these pancakes are perfect for special mornings or weekend treats.
Why You’ll Love This Recipe
These Red Velvet Pancakes with Cream Cheese Glaze are soft, tender, and perfectly balanced between sweet and slightly tangy. They’re easy to make with simple ingredients, family-friendly, and ideal for holidays, brunch gatherings, or when you want something extra special without complicated steps.
Ingredients
- 2 1/3 cups all-purpose flour
- 3 Tbsp cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups milk
- 2 Tbsp white vinegar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 Tbsp red food coloring
- 2 tsp vanilla extract
- 1/3 cup salted butter, melted
Cream Cheese Glaze:
- 6 oz cream cheese, softened
- 6 Tbsp butter, softened
- 2 cups powdered sugar
- 1/3 cup milk (plus more if needed)
- 1/2 tsp vanilla extract
Optional garnish:
- Fresh raspberries
- Mint leaves
Instructions
- Preheat a non-stick griddle to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a measuring cup, mix milk with vinegar and let sit for 2 minutes.
- In another bowl, whisk milk mixture with sugar, eggs, red food coloring, vanilla, and melted butter.
- Gradually add dry ingredients and mix until just combined.
- Pour 1/4–1/3 cup batter onto the griddle.
- Cook until bubbles form, then flip and cook until done.
- Serve warm Red Velvet Pancakes with Cream Cheese Glaze drizzled on top.
For the glaze:
- Beat cream cheese and butter until smooth and fluffy.
- Add powdered sugar, milk, and vanilla.
- Mix until creamy, adjusting consistency with milk if needed.
Tips & Tricks
- Don’t overmix the batter to keep pancakes fluffy.
- Use gel food coloring for a deeper red color.
- Flip pancakes early to keep the bright red color visible.
- Substitute milk with buttermilk for extra tanginess.
Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10–12 pancakes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Difficulty: Easy
- Dietary: Vegetarian
Notes
- You can use low-fat cream cheese for a lighter glaze.
- Serve with strawberries or blueberries for variation.
- Add chocolate chips for extra indulgence.
Nutrition (Approximate per serving)
- Calories: 320
- Protein: 6g
- Carbs: 42g
- Fat: 14g
FAQ
Can I make Red Velvet Pancakes ahead of time?
Yes, you can prepare and refrigerate them, then reheat when ready to serve.
Can I freeze these pancakes?
Absolutely, they freeze well for up to 2 months.
What gives the red velvet flavor?
A combination of cocoa powder, vanilla, and slight acidity.
Can I make them without food coloring?
Yes, but they won’t have the signature red color.
How do I thicken the glaze?
Add more powdered sugar until desired consistency is reached.
Storage
- Refrigerator: Store pancakes up to 3 days in an airtight container.
- Freezer: Freeze up to 2 months with parchment between layers.
- Reheating: Warm in microwave or toaster for best texture.
Similar Recipes
Red Velvet Pancakes with Cream Cheese Glaze
Ingredients
- 2 1/3 cups all-purpose flour
- 3 Tbsp cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups milk
- 2 Tbsp white vinegar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 Tbsp red food coloring
- 2 tsp vanilla extract
- 1/3 cup salted butter melted
Cream Cheese Glaze:
- 6 oz cream cheese softened
- 6 Tbsp butter softened
- 2 cups powdered sugar
- 1/3 cup milk plus more if needed
- 1/2 tsp vanilla extract
Optional garnish:
- Fresh raspberries
- Mint leaves
Instructions
- Preheat a non-stick griddle to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a measuring cup, mix milk with vinegar and let sit for 2 minutes.
- In another bowl, whisk milk mixture with sugar, eggs, red food coloring, vanilla, and melted butter.
- Gradually add dry ingredients and mix until just combined.
- Pour 1/4–1/3 cup batter onto the griddle.
- Cook until bubbles form, then flip and cook until done.
- Serve warm Red Velvet Pancakes with Cream Cheese Glaze drizzled on top.
For the glaze:
- Beat cream cheese and butter until smooth and fluffy.
- Add powdered sugar, milk, and vanilla.
- Mix until creamy, adjusting consistency with milk if needed.
Notes
- You can use low-fat cream cheese for a lighter glaze.
- Serve with strawberries or blueberries for variation.
- Add chocolate chips for extra indulgence.
Conclusion
These Red Velvet Pancakes with Cream Cheese Glaze are a beautiful and delicious way to upgrade your breakfast routine. Easy to prepare and incredibly satisfying, they’re guaranteed to impress anyone at the table.