Description

These Red Velvet Pancakes are a decadent twist on traditional pancakes, featuring a rich cocoa flavor and vibrant red coloring, topped with a smooth cream cheese glaze and optional fresh strawberries. Perfect for a special breakfast or brunch, they offer a moist, fluffy texture balanced by a sweet and tangy glaze.

Ingredients

Scale

Pancakes

2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups buttermilk (well shaken, not fat free; plus additional 1/4 cup if needed to thin)
2 large eggs
2 Tbsp red food coloring
1 tsp pure vanilla extract
butter or vegetable oil for frying

Cream Cheese Glaze

4 oz neufchatel cream cheese (softened)
1/2 cup heavy cream (plus additional as needed to thin)
2 cups powdered sugar (plus additional for dusting)
1/2 tsp pure vanilla extract

Optional Garnish

Fresh strawberries for serving

Instructions

Prepare the batter: In a medium mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt using a whisk to ensure even mixing and to remove lumps.
Mix wet ingredients: In a separate bowl, whisk the buttermilk, eggs, red food coloring, and pure vanilla extract until fully blended. Gently add the wet ingredients to the dry ingredients and stir until just combined. Allow the batter to stand for 5 minutes. If batter is too thick, add up to 1/4 cup additional buttermilk to achieve a pourable consistency.
Heat the cooking surface: Preheat a large nonstick skillet or griddle over medium-high heat (350°F if using a griddle). Lightly grease with butter or vegetable oil to prevent sticking.
Cook the pancakes: Pour 1/4 to 1/3 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes until the tops are covered with bubbles and the edges look dry and set. Flip and cook for an additional 2-3 minutes or until the pancakes are cooked through.
Keep pancakes warm: Transfer cooked pancakes to a baking sheet and place them in a 200°F oven to keep warm while you cook the remaining batter.
Make the cream cheese glaze: Using an electric mixer, beat together the softened Neufchatel cream cheese and vanilla extract until smooth. Gradually add the heavy cream and powdered sugar, mixing on low speed until fully combined. Adjust consistency by adding additional cream one tablespoon at a time to thin to a drizzle consistency, or add more powdered sugar to thicken.
Serve: Serve the warm pancakes dusted with powdered sugar and generously drizzled with the cream cheese glaze. Garnish with fresh strawberries if desired for a fresh, fruity contrast.

Notes

Ensure not to overmix the batter to keep pancakes fluffy.
If you prefer spicier notes, a pinch of cinnamon can be added to the dry ingredients.
Neufchatel cheese is lower in fat than regular cream cheese and works well for the glaze.
Keep cooked pancakes warm in the oven while finishing the batch to serve hot.
Fresh strawberries add a pleasant freshness but can be omitted if unavailable.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Keywords: Red Velvet Pancakes, Breakfast, Cream Cheese Glaze, Pancakes, Buttermilk Pancakes, Sweet Breakfast, Brunch, Dessert Pancakes