Red Velvet Pancakes with Cream Cheese Drizzle Recipe

Introduction

Red Velvet Pancakes offer a delightful twist on a breakfast favorite with their rich color and subtle cocoa flavor. Topped with a creamy, sweet cream cheese drizzle, they make a perfect special occasion treat or a fun weekend indulgence.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 large egg
• ¾ cup milk or buttermilk
• 2 tablespoons vegetable or canola oil
• 1–2 tablespoons red food coloring
• 4 ounces cream cheese, softened
• ½ cup powdered sugar
• 2 teaspoons vanilla extract
• 2–4 tablespoons milk

Instructions

1. Step 1: Prepare the cream cheese drizzle by beating the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth.
2. Step 2: Gradually add milk, a little at a time, beating until the drizzle reaches your desired consistency. Set aside.
3. Step 3: Preheat your griddle to 350°F (175°C).
4. Step 4: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
5. Step 5: In a separate bowl, combine the milk, then whisk in the egg and oil until well blended.
6. Step 6: Pour the wet ingredients into the dry ingredients and stir just until moistened. Add the red food coloring and mix until evenly combined. Adjust the coloring for your preferred shade.
7. Step 7: Lightly spray the griddle with non-stick cooking spray.
8. Step 8: Use a ¼ cup measuring cup to pour batter onto the griddle to form pancakes.
9. Step 9: Cook the pancakes for 4–5 minutes until the edges are set and bubbles form on the top. Flip and cook for an additional 2–3 minutes until cooked through.
10. Step 10: Transfer pancakes to a serving platter and drizzle with the prepared cream cheese topping. Serve warm.

Tips & Variations

• Use buttermilk instead of milk for a tangier flavor and fluffier texture.
• If you prefer natural coloring, beet juice or powder can replace red food coloring.
• Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
• For a vegan version, substitute the egg with a flax egg and use dairy-free cream cheese and milk alternatives.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Keep the cream cheese drizzle in a separate container. Reheat pancakes in a toaster or microwave until warm, then drizzle before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter in advance?

It’s best to mix the batter just before cooking to maintain the fluffiness and rise of the pancakes. However, you can prepare the dry ingredients ahead and combine wet ingredients when ready to cook.

What can I use instead of cream cheese for the drizzle?

You can substitute the cream cheese with mascarpone or Greek yogurt mixed with powdered sugar and vanilla for a lighter drizzle option.

Red Velvet Pancakes with Cream Cheese Drizzle Recipe

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★★★★★

4.4 from 148 reviews

• Author: Gabriel
• Total Time: 20 minutes
• Yield: 8–10 pancakes 1x

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Description

Delight in these fluffy, vibrant Red Velvet Pancakes featuring a rich cocoa flavor enhanced with a tangy cream cheese drizzle. Perfect for a festive breakfast or a special brunch treat, these pancakes combine classic red velvet cake elements into a stackable morning favorite.

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Ingredients

Scale 1x2x3x

Pancakes

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 large egg
• ¾ cup milk or buttermilk
• 2 tablespoons vegetable or canola oil
• 1–2 tablespoons red food coloring

Cream Cheese Drizzle

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 2 teaspoons vanilla extract
• 2–4 tablespoons milk

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Instructions

1. Prepare Cream Cheese Drizzle: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gradually add 2 to 4 tablespoons of milk a little at a time, beating well until the drizzle reaches your desired consistency. Set aside while preparing the pancakes.
2. Preheat Griddle: Heat your griddle to 350°F (175°C) to ensure even cooking of pancakes.
3. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined.
4. Combine Wet Ingredients: In a smaller bowl, whisk together milk (or buttermilk), egg, and vegetable or canola oil until smooth.
5. Make the Batter: Pour the wet ingredients into the dry ingredients and mix gently just until moistened to avoid overworking. Add red food coloring gradually, stirring to achieve the vibrant red hue you prefer.
6. Prepare Griddle Surface: Lightly spray the griddle surface with non-stick cooking spray to prevent sticking.
7. Cook Pancakes: Using a ¼ cup measuring cup, pour batter onto the hot griddle forming pancakes. Cook for 4-5 minutes until edges look set and bubbles appear on top. Flip and cook the other side for 2-3 minutes until cooked through and lightly browned.
8. Serve: Transfer the pancakes to a serving platter and drizzle generously with the cream cheese mixture. Serve warm for best flavor.

Notes

• For richer flavor, use buttermilk instead of regular milk.
• You can adjust the amount of red food coloring to make the color more or less intense.
• Ensure not to overmix the pancake batter to keep pancakes fluffy.
• Cream cheese drizzle can be refrigerated for up to 2 days but bring to room temperature before serving.
• Non-stick spray can be substituted with a light brushing of butter or oil on the griddle.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: red velvet pancakes, cream cheese drizzle, breakfast pancakes, cocoa pancakes, festive pancakes