Red Velvet Pancakes with Cream Cheese Glaze

Published December 5, 2012. Updated January 23, 2024

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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!

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4.78 from 18 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


Cream Cheese Glaze


  • 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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  • Erin

    These pancakes were tasty, but a little bit too sweet. I would back off on the sugar by half the amount. Otherwise, my family liked them.

    • Jaclyn

      Jaclyn Bell

      I’m sorry you thought so. It’s essentially just a homemade buttermilk when mixed with the milk, not an out of the ordinary amount.

  • Becky

    I decided to make these… but then realized I’m out of cocoa powder! Oh no! So I used 2 hot cocoa mix pouches and omitted the sugar (since the mix has a lot of sugar in it already) and these still came out delicious! For anyone also at higher elevation, I’m at 6000 ft elevation and I reduced the baking powder and soda by 25%… I’m printing the recipe to use again later! I poured the batter in roughly heart shapes and they came out so cute for Valentine’s Day for my family… Thank you!

  • Melissa

    Delicious!!!! Have been making these for a couple years. Family loves them

  • Brandi

    We loved these. I cut down the sugar to 1/3 cup and cut salt in half. I also cut down milk and vinegar by a quarter after reading reviews. Next time I may use the full 2 cups of milk as I like a thinner pancake. We put white chocolate chips in some of the pancakes. Next time I might just skip the icing and save that for special occasions or for times when I can use leftover icing for cookies or a cake. These were good with just maple syrup, no butter is necessary.

  • Erin

    I made these pancakes this morning and my 2 kiddos LOVED them! Since it was just the 3 of us, I halved the recipe, and it still made 10+ pancakes! My only issue is that I could taste the salt, even by cutting it in half, but, other than that, they were still pretty good. My kids said I have to make them again.

  • Raist

    I agree with most of the comments here that the batter is too thin. And I thought I was the only one who was doing something wrong. And thank you for adjusting the recipe.

    However, may I suggest to perhaps modify it using the spoon and level method for measuring flour? As that method is more consistent compared to the scoop and level method, as it is more prone to packing the flour more densely.

    Thank you.

    • Jaclyn

      Jaclyn Bell

      Thanks for your input! Americas test kitchen uses the scoop and level method and I’ve actually had better success with it myself finding cups to be more consistent by weight it’s also less messy and faster. But of course gram measuring is easily the most accurate as every measuring cup can vary slightly. Here it would be 330 grams :).

      • Raist

        Thank you for providing the weight equivalent! I neglected asking for it in my first comment and was actually going to ask for it.

        Will try the updated recipe this weekend. Have a nice day!

      • Raist

        By the way, I kept looking at the scoop and level technique that you mentioned and I can’t find it. But if you search for the proper technique for measuring flour, all the results talk about the spoon and level technique. Also if you do a conversion of 1 cup of all purpose flour to grams it’s only 120 grams, not 165 (330/2).

        Just a humble suggestion to try using the spoon and level technique, and maybe always provide the weight, if possible. I actually use the weight equivalent for butters, based on conversions found on the internet. :)

        Thanks for reading. Have a nice day. :)