Red Velvet Pancakes with Cream Cheese Glaze Recipe

Fluffy red velvet pancakes with cream cheese glaze and raspberries

Red Velvet Pancakes with Cream Cheese Glaze Recipe

Fluffy and decadent red velvet pancakes topped with a rich cream cheese glaze. Perfect for Valentine’s Day breakfast, holiday brunch, or whenever you want to impress with a restaurant-quality homemade recipe.

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Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 15

Resting time: 5

Total Time: 30

Servings: servings (about 12 pancakes)

Calories: 420kcal

Cost: $8–10

Equipment

Large mixing bowls
Whisk
Electric mixer
Measuring cups/spoons
Non-stick griddle or large skillet
Thin Spatula

Ingredients

For the Pancakes

2 cups all-purpose flour
2 tablespoon cocoa powder
2 tablespoon granulated sugar
2 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 ¾ cups buttermilk
4 tablespoon butter melted
2 teaspoon vanilla extract
1–2 tablespoon red food coloring
1 teaspoon white vinegar

For the Cream Cheese Glaze

4 oz cream cheese softened
2 cups powdered sugar
3–4 tablespoon milk
1 teaspoon vanilla extract
1 pinch salt

Instructions

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
In another bowl, whisk eggs, buttermilk, melted butter, vanilla, red food coloring, and vinegar.
Fold wet ingredients into dry, mixing gently until just combined. Do not overmix.
For the glaze: beat cream cheese with an electric mixer until smooth. Add powdered sugar, milk, vanilla, and a pinch of salt. Mix until creamy.
Heat a non-stick griddle or skillet over medium heat. Pour about ¼ cup batter per pancake. Cook until bubbles form, flip, and cook until done.
Stack pancakes, drizzle with cream cheese glaze, and serve with berries or whipped cream if desired.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition