Red Velvet Pancakes with Cream Cheese Glaze

December 5, 2012

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Red Velvet Pancakes – tender fluffy pancakes finished with a cream cheese icing to mimic red velvet cake. These gorgeously red pancakes are perfectly festive for the holidays and they are completely irresistible!

Red Velvet Pancakes with Cream Cheese Glaze | Cooking Classy

Red Velvet Pancakes

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!

4.82 from 16 votes

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

Tender fluffy pancakes finished with a cream cheese icing to mimic red velvet cake. These gorgeously red pancakes are perfectly festive for the holidays and they are completely irresistible! Makes about 16 pancakes.
Servings: 8
Prep15 minutes
Cook15 minutes
Ready in: 30 minutes

Ingredients

  • 2 1/3 cups all-purpose flour (scoop and level to measure)
  • 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
  • 1/3 cup milk , plus more if desired
  • 1/2 tsp vanilla extract

Instructions

  • 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.
  • For the cream cheese glaze: 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.
Nutrition Facts
Red Velvet Pancakes with Cream Cheese Glaze {Perfect for Christmas}
Amount Per Serving
Calories 573 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g100%
Trans Fat 1g
Cholesterol 113mg38%
Sodium 475mg21%
Potassium 317mg9%
Carbohydrates 76g25%
Fiber 2g8%
Sugar 46g51%
Protein 9g18%
Vitamin A 915IU18%
Vitamin C 1mg1%
Calcium 166mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Recipe updated to include an additional 1/3 cup flour and milk has been reduced from 1/2 cup to 1/3 cup.

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140 Comments

  • Dj

    Heaping pile of garbage! Followed the recipe to a T and it was crap. I’m an avid baker and cook. Did everything right. The batter is FAR too thin. It makes WAY more than it states. My advice: cut the recipe in half, add more sugar for sweetness, less milk than advised. It might work then. If you don’t feel like experimenting..find a new recipe.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! It seems to be a common problem so I’ve updated the recipe to include an additional 1/3 cup flour. Be sure to use the scoop an level method when measuring here, not spoon and level.

  • Alyce L.

    This recipe was really good, but I did have to add around 2 additional cups of flour to the pancake mixture. I also had to add 1 extra cup of powdered sugar to the icing. Even with the addition, these pancakes were great! It was like eating dessert for breakfast!

  • Matthew

    Don’t waste your ingredients on this. The flavor of the pancakes was bland, and the consistency of the batter was far too thin even after adding flour. The “frosting” was also a mess. It was far too runny and just tasted like butter. If you’re looking for good red velvet pancakes then keep searching.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! It seems to be a common problem so I’ve updated the recipe to include additional flour. Be sure to use the scoop an level method when measuring here, not spoon and level.

  • Jwan Aburjeila

    This was so good but do not do 8 servings only for a lot of people! I had 8 servings and it was so much, my sister had some but their is still so much.

  • Ryan

    I think there might be something wrong with this recipe. I followed it exactly (checked the measurements twice) and the batter was waaaay too liquidly. They had a good flavor, but we’re very sense.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! It sounds like they just need more flour. Which method did you use to measure flour?

  • Jared

    I made a vegan half batch. What does that mean?

    *Halved the ingredients
    *Replaced milk with almond milk
    *Subbed 3tbsp aquafaba (the liquid inside canned chickpea, whipped – don’t worry, the bean taste is lost in the other flavors lol) for each egg
    *I just didn’t happen to have white vinegar, so I used ACV

    What went wrong? Nothing that I believe was the recipe’s fault. The flavor was amazing! However…

    *It was really runny. Double the flour if you try my vegan subs, this helped me.
    *Classic pancake rule (I forgot 🤦‍♂️): Don’t overmix the batter. The result is rubbery.

    All said, I want to try making these again! 🤤

  • Khadija Duhawala

    Hi
    Greetings for the day
    Thank you for your recipe
    Perfect in all terms and turned out very nicely