Red Velvet Pancakes with Cream Cheese Glaze


I adore red velvet. Red Velvet Cupcakes are one of my all time favorites so I think they definitely deserve to be made in breakfast form. Don’t they just have Christmas written all over them? With such a vibrant and beautiful red there’s not really a more fitting or festive breakfast to serve up on Christmas morning. These are such a breeze to whip up. No offense to any of you that only use pancake mix, but I still don’t understand the whole pancake mix thing. It maybe takes 1 minute longer to make them from scratch versus a pancake mix. And once you do make that switch from pancake mix to made from scratch you’ll have a hard time going back. Not to mention, when you make pancakes from scratch the possibilities are endless! It’s so fun to create and eat so many different flavors of pancakes.

Red Velvet Pancakes with Cream Cheese Glaze | Cooking Classy

Pancakes are one of my favorite breakfast foods, if you don’t believe me check out the breakfast list on my recipe page. I haven’t even posted half of the pancake flavors I’d like to. These are definitely going to be up there on the top of my pancake favorites not only because of their delicious combination of flavors but also for their stunning beauty. I love pretty food. I also love dessert for breakfast =). Red Velvet Pancakes with Cream Cheese Glaze = a decadent and incredibly delicious dessert for breakfast. Perfect fit for a celebration. Happy Holidays!

Red Velvet Pancakes with Cream Cheese Glaze | Cooking Classy


Red Velvet Pancakes with Cream Cheese Glaze {Perfect for Christmas}

5 from 3 votes

Yield: 16 pancakes


  • 2 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
  • 1 recipe Cream Cheese Glaze , recipe follows
  • fresh raspberries and mint leaves , for garnish (optional)

Cream Cheese Glaze

  • 6 oz cream cheese , softened
  • 6 Tbsp butter , softened
  • 2 cups powdered sugar
  • 1/2 cup milk , plus more if desired
  • 1/2 tsp vanilla extract


  1. Preheat an electric non-stick griddle to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine. Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges). Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn't wait for many bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired.

Cream Cheese Glaze

  1. In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.
  2. Recipe Source: Cooking Classy



  • Chloe West: Wow, these look incredible! My family is doing waffle for Christmas breakfast…maybe we’ll do this on Christmas Eve or something! Pinning! December 5, 2012 at 8:23pm Reply

  • Kim Garceau: These looks like the best pancakes ever!!!! December 5, 2012 at 8:29pm Reply

  • Becky Bee: These look incredible! I’ll be making these this weekend for sure!
    December 5, 2012 at 8:31pm Reply

  • Loretta E.: Also doubles as a good Valentine’s Day breakfast in bed for the honey! December 5, 2012 at 10:23pm Reply

  • Chung-Ah | Damn Delicious: Gorgeous! This really would be the perfect thing to wake up to on Christmas morning! December 6, 2012 at 6:11am Reply

  • Anonymous: I decided to make the glaze first because I wanted to serve the pancakes as soon as they came off the griddle. Unfortunately, the glaze didn’t turn out as thick as yours in the picture. It looked like soup. I’m wondering if it should have read 2-3 TBSP of milk and not 2/3 cups milk. Well, I decided not to continue with the rest of the recipe. Sorry.
    Rosetta December 7, 2012 at 5:34am Reply

    • Jaclyn: Hi Rosetta – you had me worried when I read your comment so I went and made this glaze again. I think you must be wanting something more like a frosting, if that’s the case then yes you would definitely want to add only about 3 Tbsp. This is a glaze so it’s meant to be runny. I thought a glaze was more fitting for pancakes than frosting. But I’m always open to advice so I changed the recipe to say 1/2 cup + =). Also, be sure that you don’t soften the butter and cream cheese too much (melting point) or yes the consistency will be off from what it should be. You are really missing out though I wish you would have continued with the rest of the recipe =). December 7, 2012 at 9:45am Reply

  • ThisbeWhitney: I made these morning, and they are wonderful! I didn’t try the cream cheese glaze because I was lazy, but they were awesome enough on their own. Thanks for the recipe! December 7, 2012 at 6:49pm Reply

  • Anonymous: divas can cook
    December 8, 2012 at 8:59pm Reply

    • francis boyd: you are correct! September 25, 2017 at 12:14pm Reply

  • Carey: Just wondering if the batter and glaze can be made ahead and refrigerated so that Christmas morning is super quick and easy? December 15, 2012 at 1:53pm Reply

    • Jaclyn: I wouldn’t recommend making the batter the day before as you will lose some of the lift the baking powder gives and your pancakes wont likely be as fluffy, but definitely the glaze you can. A great make ahead batter that uses the same glaze as this if you’d like to try it is the overnight cinnamon roll waffles I recently posted. They are really easy to make and they use yeast rather than baking powder so it’s supposed to rest in the fridge overnight. I hope you have a wonderful Christmas! December 17, 2012 at 12:21pm Reply

  • Hilary: These were probably the ugliest pancakes I’ve ever made, HOWEVER they were also the tastiest ones by far. So. Good. I’m not sure why they turned out really dark and fragile, but the flavor more than made up for it. Will definitely make them again. December 30, 2012 at 6:16am Reply

    • Jaclyn: Hilary – I’m glad you enjoyed the flavor or but they are also meant to be some of the prettiest pancakes so I’d recommend that you try adding in more red food coloring. What brand did you use? I’ve always been really happy with the McCormick Red coloring. Also you may want to try turning your griddle down just a bit and see if that helps =). December 30, 2012 at 2:24pm Reply

      • Hilary: I’m living in denmark right now so it was some weird danish (what I think is) food coloring, so that could be part of it. The glaze keeps for a long time in the fridge, too and also tastes great on normal pancakes (or pretty much anything else….). December 31, 2012 at 5:49am Reply

        • Jaclyn: I would love to visit Denmark, I hope you are enjoying it there =)! January 1, 2013 at 10:50am Reply

    • Jaclyn: Hilary – I’m glad you enjoyed the flavor or but they are also meant to be some of the prettiest pancakes so I’d recommend that you try adding in more red food coloring. What brand did you use? I’ve always been really happy with the McCormick Red coloring. Also you may want to try turning your griddle down just a bit and see if that helps =). 8 December 30, 2012 at 2:26pm Reply

  • Lateef: Hi Jaclyn,

    If a griddle is not available, can a skillet be used instead? January 2, 2013 at 1:58pm Reply

    • Jaclyn: Yes I’m sure a skillet would be fine, just be sure not to turn it up very high so the pancakes don’t brown. I hope you love them =) January 2, 2013 at 8:15pm Reply

  • Jane N.: I live in LA, and saw people buying mini red velvet pancakes from the food truck at the Farmer’s market. They looked so delicious, I had to google for a recipe! Your’s look equally good if not better than the ones I saw today! Great job! January 19, 2013 at 11:12pm Reply

    • Jaclyn: Thanks Jane! I hope you have a chance to make them soon. January 20, 2013 at 6:44pm Reply

  • Valentine's Day Tip: How to Make Red Velvet Cupcakes – Tiny Hands Blog – Tiny Hands Blog: […] in bed. The perfect treat for couples with sweet tooths. Red Velvet Pancakes with Cream Cheese Glaze (photo and recipe by Jaclyn of Cooking […] January 31, 2013 at 7:04am Reply

  • karen: Just finished making these… they were a hot mess! I don’t know why the batter was SO runny. My staple pancake recipe has about the same flour/milk ratio but for some reason this was just not working for me. The taste was also bleh. Maybe I should give it another try. I also think the amt of cocoa is too much, they never really got red :( oh well! January 31, 2013 at 9:16pm Reply

    • Jaclyn: Sorry to hear that! You may want to check the dates on your leaving agents (the baking powder and baking soda) to make sure they haven’t expired, also don’t over-mix the batter or you’ll lose too many air bubbles and your pancakes won’t have enough lift and the batter will be runny. Just one other thought, all of my recipes I do the scoop and level method for flour rather than spoon an level so if you did the spoon and level it could make a slight difference. I hope that helps! January 31, 2013 at 9:41pm Reply

  • Arthur: Just made these and they were delicious! Great recipe, well done. And thanks! February 2, 2013 at 10:02am Reply

    • Jaclyn: Arthur that’s so great to hear! I’m glad you enjoyed, thanks so much for your comment! February 2, 2013 at 4:31pm Reply

  • Kelly: Amazing recipe. Being from the far north I had no choice but to add a tablespoon of pure maple syrup to the glaze. Loved them both ways but the little maple taste is a good alternative to pancakes. Thanks again February 3, 2013 at 7:58am Reply

    • Jaclyn: The maple syrup addition sounds delicious =)! I’m so glad you enjoyed these, thanks so much for your comment Kelly! February 4, 2013 at 8:30pm Reply

  • Top 10 Most Delicious Valentine’s Day Pancakes | Food Hub: […] via […] February 5, 2013 at 5:58pm Reply

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    • Sonja: Can I cut this recipe in half without affecting texture or flavor. It’s just me and my husband and 16 pancakes are too much for us. December 19, 2017 at 3:40pm Reply

      • Jaclyn: Yes halving it would be fine. Hope you love them! December 19, 2017 at 10:50pm Reply

  • kellyn mcfarlane: These were absolutely delish! Super easy to make to! I saw the photos on the page and thought it would be a bit of a challenge but it worked out brilliantly! thankyou so much. appreciate it xox February 7, 2013 at 4:00am Reply

    • Jaclyn: I’m so glad you enjoyed these Kellyn! Thanks so much for taking the time to return and leave a comment =)! Have a great weekend! February 8, 2013 at 6:05pm Reply

  • anna: hi im making these for a school cooking assignment and I was wondering whether you could help me out by telling me any certain alllergies and nutrients to this recipe. Ive made them at home and they taste amazing by the way! thankyou! :) February 7, 2013 at 4:32am Reply

  • Pancake Day: […] So it’s a big week for special days, Pancake Day, Valentines Day, this pancake recipe kinda merges the 2 together, fluffy red velvet pancakes smothered with a cream cheese glaze, basically a red velvet cupcake in pancake form – amazing!! You can make them on Tuesday to celebrate Pancake day and then make them on Thursday to celebrate Valentines Day and then you can make them on Friday and Saturday and Sunday and Monday just because you can! Get the full recipe from Cooking Classy. […] February 8, 2013 at 10:17am Reply

  • Jason: I made these this morning as a special pre-Valentine’s Day treat for my boyfriend and I. I halved the recipe, seeing as it was only the 2 of us.

    The pancakes were absolutely divine, just like eating cake for breakfast :-)

    And the cream cheese glaze is to die for…! February 10, 2013 at 10:25am Reply

    • Jaclyn: Lucky boyfriend – a pre-Valentines treat! I’m so glad you enjoyed these, thanks for returning to leave a comment! February 12, 2013 at 11:41pm Reply

  • julia: hello! I found your site, I am an italian food blogger, this recipe is fantastic! I love the red velvet and the pancakes! February 12, 2013 at 6:53am Reply

    • Jaclyn: Julia – thanks so much! I just checked out your blog and I love it! Italian food is the best =). Thanks for stopping by and also for leaving a comment! February 12, 2013 at 10:57pm Reply

  • Red Velvet Waffles with Cream Cheese Syrup: […] to a new blogger recipe sharing platform. Over there I found Jaclyn’s marvelous Red Velvet Pancakes. I had to make them. They tasted very nice, but didn’t look like anything resembling the […] February 13, 2013 at 1:38pm Reply

  • Beth: Hello Jaclyn: Just wanted to let you know I just made these wonderful pancakes, just now. I used 1 cup whole wheat/one cup white flour, one cup milk/one cup buttermilk and slightly less vinegar. But the major thing that worked out so well was I poured the whole batter on my half sheet pan (which was buttered under and over a piece of parchment paper). It cooked to perfection in 15 minutes at 400. I mean 1/2″ fluffy perfectly red and delicious. I used heart shaped cookie cutters to cut out the pancakes (used large, med. & small sizes). Very little waste, but I already ate the waste because there is no way I would waste that wonderfulness. Thank you so much for sharing. I searched the internet for a baked pancake and was very uneasy about trying. I am so glad I did:) Happy Valentines Day! My family is going to feel so loved tomorrow:) February 14, 2013 at 1:30am Reply

    • Jaclyn: Beth – that is such an incredible idea! I’m definitely going to have to try that – thanks so much for your comment! I hope you and your family had a wonderful Valentines Day! February 17, 2013 at 11:15am Reply

    • Erica: Hi. I’m new to this and wanted to try the baking method.

      Did you grease the cookie sheet, lay parchment paper, and then grease the parchment paper before pouring the batter and baking for 15 mins at 400 degrees?

      “poured the whole batter on my half sheet pan (which was buttered under and over a piece of parchment paper).” January 25, 2016 at 3:27pm Reply

  • All About Red | Straight from the Pages: […] Red Velvet Pancakes – Yes, that is cream cheese glaze. Yum. […] February 14, 2013 at 8:53am Reply

  • The one where I make red velvet pancakes | Dust With Sugar: […] once I finished cooking them, but here’s a picture of the gorgeous finished product from the lovely blog that was my recipe […] February 14, 2013 at 2:12pm Reply

  • Cinny: I tried these, 1/2 recipe, and they tasted great even though I forgot the butter and vanilla and used a bit of stevia instead of the sugar. Very tender and delish! I didn’t color them enough so they weren’t as pretty. One comment to whomever regarding the milk, either in the pancake mix or the glaze… play with it… it all depends on how thick or thin YOU like it aaaaand… sometimes it depends on the humidity that day or other factors. Part of cooking is learning what and how to improvise a bit.

    Your pictures are lovely, too. Thanks ever so much for posting!! February 15, 2013 at 1:20pm Reply

    • Jaclyn: Cinny – thanks so much for your comment and compliment =)! And your welcome =), I’m so glad you enjoyed them! February 19, 2013 at 9:56am Reply

  • Jenn: Made these for my fiancé on valentines day, delicious! He loved them and so did I. Just a question though, any suggestions on the consistency? I could only make one at a time because the batter was so thin and soupy it spread as soon as I poured it on the pan. I wasn’t sure if I should have added more flour or not. Thank you for the recipe! Will definitely be making again. February 15, 2013 at 10:47pm Reply

    • Jaclyn: Jenn – it shouldn’t be very “soupy”, it should be slightly runny but you should definitely be able to cook more than one at a time on the griddle. I would recommend next time that you add a 1/4 cup – 1/2 cup additional flour but I would recommend mixing it in with the rest of the dry ingredients because it you add it in after mixing everything together your pancakes won’t be quite as fluffy. If you live in high humidity or other factors can slightly change the amount of flour needed. Also, just a side note I did the scoop and level method for flour with the recipe, I never use the spoon and level method unless noted. I hope that helps! February 19, 2013 at 9:44am Reply

  • Todd: Would this be made with dutch process (alkalized) cocoa powder, or natural cocoa powder? I can’t quite tell based on the ingredients. February 25, 2013 at 12:27pm Reply

    • Jaclyn: I used natural cocoa powder and that’s what I would recommend using for this recipe. February 25, 2013 at 1:42pm Reply

  • Nikki: Sweet! I’ve been craving for Red Velvet for quite some time and hope this fulfills it :) Red Velvet is the new craze here in Philippines. But its a bit pricey to order . What I like about this is I can do it myself . Will definitely try this later or tomorrow. Thank you for sharing your recipe. <3 February 28, 2013 at 8:04pm Reply

  • Kat: Thank you so much for this recipe! They were delicious!! I’m not a huge pancake fan and i loved these!! The pancake and glaze combination is perfection :) March 12, 2013 at 1:13pm Reply

    • Jaclyn: I’m so glad you thought these pancakes were delicious Kat! Thanks for your comment! March 16, 2013 at 9:42pm Reply

  • cathy: what kind of cocoa power did you use?

    I’m trying to make these for mother’s day but i am confused whether to use dutch processed or natural cocoa? May 9, 2013 at 8:55am Reply

    • Jaclyn: It’s natural unsweetened cocoa. It’s basically the only kind I ever use. With all of my recipes if it just states cocoa powder then it’s always referring to the natural unsweetened stuff. Pretty much every recipe I’ve ever seen will always let you know if it’s calling for dutch processed cocoa specifically as they will label it as such. I hope you love them :)! May 11, 2013 at 11:02pm Reply

  • jill green: so great hope i get them tommorow for mothers day May 10, 2013 at 7:18pm Reply

    • Jaclyn: me too:)! Happy Mothers Day! May 10, 2013 at 8:30pm Reply

  • Brooke: Hey, how important is the white vinegar? I really want to make these but I don’t have white vinegar. Will it ruin the recipe? May 12, 2013 at 10:43am Reply

    • Jaclyn: You could use lemon juice if you have vinegar or you could use 2 cups plus 2 Tbsp buttermilk instead of the milk and vinegar. It probably won’t ruin the recipe if you don’t use it but it will have a slightly different flavor. May 12, 2013 at 1:18pm Reply

  • Gourmet Pancakes from a Mix | Tis Eventide: […] here is a recipe for the real recipe from scratch […] May 19, 2013 at 11:31pm Reply

  • Calum McFerran: Made these for breakfast today and they aren’t off the pan long enough to make a stack lol they were yummy!!!!
    Found this website the other day and the recipes are amazing May 31, 2013 at 6:49am Reply

    • Jaclyn: Thanks Calum :), I’m so glad you found my site and happy to hear you enjoyed these pancakes! Thanks for your comment! June 2, 2013 at 11:05pm Reply

  • Diane: I just ran across this recipe while googling cream cheese glaze. I’m so glad I did too! I am DYING to try them (might just make them for my birthday breakfast next month). I just have one question and a suggestion. What is the vinegar for? I noticed in the comments there were a lot talking about it being soupy or thin, perhaps they are using too much food coloring? As for me, I think I am going to use my Wilton’s gel!! Thank you sooo much for sharing this!! June 27, 2013 at 6:49pm Reply

    • Jaclyn: The vinegar is to keep it the traditional red velvet (a lot of red velvet cake have vinegar in them and to give the light tang – like buttermilk). If you want thicker pancakes just add a little less milk, I don’t think the food color amount matters :). Hope you love them! July 5, 2013 at 2:01pm Reply

  • Diane: Also, how do I find your other pancake recipes? I am guilty of being a ‘mix’ user and believe I am ready for the switch. June 27, 2013 at 6:52pm Reply

  • Mikey P: I halved the recipe and these were absolutely awesome! Thank you for the recipe. I found you while searching for Red Velvet Pancakes, but I’ll be making a lot more from your website!

    Thank You! July 7, 2013 at 8:11am Reply

    • Jaclyn: I’m happy to hear you thought these were awesome Mikey and I hope you love whatever else you may try from my site! Thanks for leaving a comment! July 19, 2013 at 10:59pm Reply

  • Kelsey: Hi, these are by far the best pancakes i have ever had, i have found out that i am Diabetic and would like to know what i could use to substitute the sugar without loosing the amazing flavor? July 15, 2013 at 9:12am Reply

    • Jaclyn: Hi Kelsey – I would recommend using stevia in place of the sugar, you won’t need as much so just check the label. Hopefully that helps! July 31, 2013 at 6:07pm Reply

  • Sherly: I made these this morning, and they were absolutely delicious. They taste just like red velvet cake. They were also easy to prepare except they tended to get a little burnt looking. October 13, 2013 at 2:02pm Reply

    • Jaclyn: I’m so glad you thought they were delicious Sherly! Thanks for your comment! October 17, 2013 at 8:48am Reply

  • Lizzie: Thia recipe looks amazing!! We have one of those double sided belgian waffle makers and I was wondering if you have any suggestions about altering the recipe for waffles? Thanks!! :) October 19, 2013 at 7:56am Reply

    • Jaclyn: The only thing I might change is to whip the egg whites seperate then fold them in, it would probably work fine just leaving it as it is though too. October 26, 2013 at 5:47am Reply

  • Zoey: Hi came across the recipe today! Can I do without cocoa powder? Or can I substitute cocoa powder with something else? (: October 23, 2013 at 7:54am Reply

    • Jaclyn: You probably could substitute it with an equal amount flour it wont taste as good without it though. October 23, 2013 at 8:50am Reply

  • Madeline: YUMMMMMMMM!!!! I made these this morning and they were sooooooo tasty! Even my mom, who hates chocolate, loved them. The only thing was that they were sort of runny and thin, but they tasted good. The cream cheese frosting complimented the pancakes well. November 11, 2013 at 9:31am Reply

    • Jaclyn: I’m so glad your Mom liked these Madeline! Next time you could reduce the milk a little if you want them a little thicker. November 16, 2013 at 9:06pm Reply

  • Anita: Than you for this recipe! I made half a batch on the skillet. For the first pancake I realized I had the skillet too high (how I would for a normal pancake) and the outside would brown but the inside was undercooked.

    So I turned it to much lower and realized it took FOREVER to cook so the inside would come out right. Is this normal or am I missing something?

    Because I was running out of time, I had to thin out the pancake in order to get them all done on time – because of that they were flattened pancakes but the taste was very good. November 23, 2013 at 8:22am Reply

    • Jaclyn: I haven’t made these for a while but I did turn it a little lower than I normally do not a lot though. December 2, 2013 at 8:22pm Reply

  • Noora: i made these but the batter turned out really runny did i do something wrong or is the batter just like that? pls reply ASAP I’m doing them right now ='( December 4, 2013 at 11:30am Reply

    • Jaclyn: Sorry for the late response, the batter is a bit runny but next time you could always add less milk for a thicker batter. December 7, 2013 at 10:26pm Reply

  • Keysa: Hi, I made these today because a rest. Located where I live makes red velvet waffles bad they are delicious!! They taste very much like red velvet cakes. I dint even have to put a lot of the cream cheese glaze on them because they are pretty sweet without it. When I made these today. My pancakes didn’t taste like red velvet cake at all. I know the sugar is a lot less because they are pancakes but not sure what I couldn’t done wrong. They tasted pretty bland and nit sweet at all. I didn’t put the amount of cocoa as you stated because I’m from the south and believe that true red velvet shouldn’t taste like chocolate at all. I used what my cake recipe calls for which is 1tsp. Can you help… Not sure what happened. I did use buttermilk instead of milk. What makes this recipe different from the actual cake recipe? January 5, 2014 at 8:21pm Reply

    • Jaclyn: The biggest difference between these and the cake is the sugar. I think with any more sugar they’d probably be flat and would spread too much – that is why a lot of the glaze is important :). January 15, 2014 at 11:27pm Reply

  • Nina: I made these for the first time today. I think they need a touch more cocoa. I didn’t really get any of that flavor. I also upped the cream cheese in the glaze and it tasted grand. January 29, 2014 at 1:32pm Reply

    • Jaclyn: Thanks for your feedback Nina! I’m glad you tried these and enjoyed them! January 29, 2014 at 3:51pm Reply

  • Red Velvet Pancakes with Cream Cheese Glaze | Skinny Muffin: […] Red Velvet Pancakes with Cream Cheese Glaze From Cooking Classy […] February 3, 2014 at 9:58am Reply

  • Valentine's Day Pancakes | Whimsy DarlingWhimsy Darling: […] even leave your bed in the morning are acceptable. Take advantage of it! For these pancakes I used this pancake recipe along with this cream cheese frosting recipe. I dressed it up with some icing sugar, […] February 13, 2014 at 7:00am Reply

  • Laura: Yesterday was mine and my Husband’s first Valentine’s day as husband and wife (5th in all). I wanted to make this one extra special it being our first as husband and wife, so I found this recipe a week ago yesterday and have been eagerly waiting to make these red velvet pancakes. They were amazing and my husband LOVED them. I also took some to class for my friends and they ate every bite and kept bragging! Thank you so much for this delicious recipe. It started out the day with a lot of love :) February 14, 2014 at 11:58pm Reply

    • Jaclyn: Congrats on your first Valentines together as husband and wife Laura! I’m glad you were able to celebrate with these pancakes :). February 25, 2014 at 11:16pm Reply

  • Red Velvet Chocolate Stuffed Pancakes with Strawberry Marscapone | tubby tuesday: […] velvet chocolate stuffed pancakes (adapted from Cooking Classy) ingredients 1 cup all-purpose flour 2 tablespoons cocoa powder 1 teaspoon baking powder 1/4 […] March 2, 2014 at 3:00pm Reply

  • Amanda Bryan: I’m really looking forward to making these! I was looking for a recipe for a cream cheese glaze for some muffins I’m going to make.. I love red, I love Red Velvet anything! March 5, 2014 at 1:10pm Reply

  • Tamika: Can the recipe as is be used to make waffles or does it need to be modified? I was thinking about substituting the all purpose flour for Belgian Waffle mix.

    Thoughts…… August 26, 2014 at 7:15pm Reply

  • Shada Williams: I made these today. The only change I made was that I made waffles instead of pancakes. They turned out amaze-balls! My family LOVED them. Thanks so much for the recipe! January 24, 2015 at 4:07am Reply

  • Danita: Hi, Just wanted to let you know that this recipe has been copied, pictures and all on I’m a food blogger and they did the same with me. I wrote to their host and they took my post down. Just thought you might want to know. April 7, 2015 at 3:01pm Reply

    • Jaclyn: Thanks for the heads up Danita! May 11, 2015 at 3:34pm Reply

  • Vanessa Boswell: Dear Jaclyn,
    Your recipe is amazing! I work for John D Wood and wondered if you would allow us to use your recipe on one of our recipe cards (dedicated to pancake day and valentines day). They are perfect for such an occasion! We would of course mention your lovely food blog. It would be sent to 5000 people in Oxford.
    I look forward to hearing from you.
    Best wishes
    Vanessa January 15, 2016 at 2:20am Reply

  • Jasper: lovely!!!!! February 3, 2016 at 7:26am Reply

  • Jasper: mazing!!!!!!! February 3, 2016 at 7:28am Reply

  • kim: Made these for my daughter for Valentine’s day. They turned out great! I read through some of the comments to make sure I catch extra tips while making these. I had to use Wilton cake decorating color because the store sold out of regular red food coloring. I added enough Wilton color to get the red i wanted. The cream cheese glaze was great too. THANK YOU for posting this recipe!! February 14, 2017 at 7:44am Reply

    • Jaclyn: Thanks for the great review Kim! Happy V-day! February 14, 2017 at 1:36pm Reply

  • Aiden: The recipe is good but can you please send me suggestions on how to not burn them? Thank you January 2, 2018 at 8:34pm Reply

  • Viara: 1st time trying these and they came out great! I have to say that there were 4 of us and we only managed to east about half of the batter in pancakes (everyone had 3) – so lazy ol’ me decided to bake the rest in a cake tray and cover it with the glaze. I have to say thos was the best idea I’ve had in a long while! I had it in for about 25min at 180C. March 25, 2018 at 9:44am Reply

    • Jaclyn: I’m so glad you enjoyed them! :) March 27, 2018 at 2:10pm Reply

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