There’s something undeniably enchanting about the vibrant hue and velvety texture of red velvet treats. These Red Velvet Pancakes with Cream Cheese Glaze are no exception, making them perfect for breakfast, brunch, or even a dessert-inspired dinner! Fluffy, decadent, and drizzled with a rich cream cheese glaze, these pancakes will not only please your palate but also brighten any morning. So, grab your apron and prepare to indulge in a delightful stack of these dreamy pancakes!
Why This Recipe is a Keeper
These Red Velvet Pancakes with Cream Cheese Glaze are a showstopper! The unique combination of cocoa powder and red food coloring creates a visually stunning dish that tastes just as good as it looks. The pancakes themselves are soft and fluffy, while the cream cheese glaze adds a rich, tangy sweetness that perfectly complements the chocolatey flavor. Whether you’re celebrating a special occasion or just want to treat yourself, this recipe is sure to impress.
Ingredient Notes
- Unsalted Butter: 4 ounces of softened butter adds richness and flavor to the pancakes.
- Cream Cheese: 8 ounces of softened cream cheese forms the base of the glaze, providing a creamy texture.
- Powdered Sugar: 2 cups are necessary for sweetening the cream cheese glaze without any graininess.
- Vanilla Extract: 1 teaspoon enhances the overall flavor of both the pancakes and the glaze.
- Milk: 1/4 cup of milk helps to adjust the consistency of the glaze.
- Cake Flour: 1 1/2 cups yield light and fluffy pancakes with a tender crumb.
- Baking Powder: 1 1/2 teaspoons help the pancakes rise beautifully.
- Sugar: 3 teaspoons sweeten the pancakes, balancing out the cocoa flavor.
- Salt: 1/2 teaspoon enhances all the flavors in the dish.
- Cocoa Powder: 3 tablespoons of regular cocoa powder (not dark) adds a chocolatey touch to the pancakes.
- Baking Soda: 1/2 teaspoon also contributes to the fluffiness of the pancakes.
- Buttermilk: 1 1/2 cups provide moisture and a slight tang, making for incredibly tender pancakes.
- Water: 1/4 cup thins out the batter for a perfect consistency.
- Vegetable Oil: 2 tablespoons help keep the pancakes moist.
- Red Food Coloring Gel: 1 tablespoon gives the pancakes their signature hue.
- Egg: 1 well-beaten egg acts as a binder, bringing the batter together.
- Vanilla: An additional 1 teaspoon of vanilla rounds out the flavor beautifully.
Equipment & Tools
- Mixing Bowls: You will need a couple of medium to large bowls for mixing the pancake batter and the glaze.
- Whisk: A whisk is essential for combining ingredients smoothly.
- Measuring Cups and Spoons: Accuracy is key in baking, so have these on hand.
- Non-stick Skillet or Griddle: A non-stick surface ensures easy pancake flipping.
- Spatula: For flipping those beautiful pancakes and serving them.
- Hand Mixer or Stand Mixer: Great for whipping up the cream cheese glaze quickly.
Cook Red Velvet Pancakes with Cream Cheese Glaze Like This
Step 1: Prepare the Cream Cheese Glaze
In a mixing bowl, beat the softened cream cheese with a hand mixer until creamy and smooth. Gradually add in the powdered sugar, mixing until combined. Add in the vanilla extract and milk, continuing to beat until the glaze reaches your desired drizzling consistency. Set aside.
Step 2: Combine the Dry Ingredients
In a separate large bowl, whisk together the cake flour, baking powder, sugar, salt, cocoa powder, and baking soda until well combined. This will ensure that all the leavening agents are evenly distributed throughout the flour.
Step 3: Mix the Wet Ingredients
In another bowl, combine the buttermilk, water, vegetable oil, red food coloring gel, and the beaten egg. Whisk until fully blended. Make sure the mixture is well combined to achieve a uniform batter.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are okay, as they will bake out.
Step 5: Cook the Pancakes
Preheat your non-stick skillet or griddle over medium heat. Lightly grease with a bit of butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter.
Step 6: Serve and Enjoy
Stack your beautiful red velvet pancakes on a plate and generously drizzle with the cream cheese glaze. You can also add fresh berries or a dusting of powdered sugar for extra flair. Enjoy these delightful Red Velvet Pancakes with Cream Cheese Glaze warm!
Dietary Swaps & Alternatives
- Gluten-Free: Substitute cake flour with a gluten-free flour blend for a gluten-free version.
- Vegan: Use plant-based cream cheese and milk. Replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
- Less Sugar: Reduce the powdered sugar in the glaze for a less sweet option.
- Natural Food Coloring: Use beet juice as a natural alternative to red food coloring gel.
Pitfalls & How to Prevent Them
To ensure your Red Velvet Pancakes with Cream Cheese Glaze turn out perfectly, here are some common pitfalls and how to avoid them:
- Overmixing: This can lead to tough pancakes. Mix until just combined for the best texture.
- Under or Overcooking: Keep an eye on the cooking time. Adjust the heat as necessary to prevent burning.
- Too Thick or Thin Batter: Adjust the buttermilk or water if the batter isn’t the right consistency—smooth but not runny.
- Glaze Too Thick: If your cream cheese glaze is too thick, thin it out with a little more milk until you reach the desired drizzling consistency.
Shelf Life & Storage
These pancakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for about 30 seconds or heat them on a skillet until warmed through. The cream cheese glaze can also be stored separately in the fridge for up to a week. Just give it a quick whisk before serving again.
Helpful Q&A
Can I make the pancake batter ahead of time?
Yes! You can prepare the pancake batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking, as it may thicken slightly.
What can I serve with these pancakes?
These pancakes pair beautifully with fresh fruit, whipped cream, or even a scoop of vanilla ice cream for a dessert twist! You might also enjoy Lemon Ricotta Blueberry Pancakes With Warm Syrup for a different flavor profile.
Can I freeze these pancakes?
Absolutely! Allow the pancakes to cool completely, then stack with parchment paper between each pancake. Store in a freezer-safe bag for up to 2 months. Reheat directly from frozen in the microwave or toaster.
How can I make my pancakes extra fluffy?
Make sure your baking powder and baking soda are fresh and activate them properly. Also, do not overmix the batter; a few lumps are perfectly fine. This ensures a light and fluffy texture.
Desserts to Finish
- The Ultimate Red Velvet Cheesecake Balls Recipe
- Chocolate Chip Cookies
- Classic Tiramisu
- Flourless Chocolate Cake
Make It Tonight
If you’re in the mood for a delightful treat that’s as beautiful as it is delicious, these Red Velvet Pancakes with Cream Cheese Glaze are calling your name. They are simple enough to whip up on a weekday morning or serve at a weekend brunch. Gather your ingredients, follow the steps, and enjoy a sweet moment that’s truly special. These pancakes are not just breakfast; they are an experience!
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Red Velvet Pancakes with Cream Cheese Glaze
Ingredients
Equipment
Method
- Step 1: Prepare the Cream Cheese Glaze. In a mixing bowl, beat the softened cream cheese with a hand mixer until creamy and smooth. Gradually add in the powdered sugar, mixing until combined. Add in the vanilla extract and milk, continuing to beat until the glaze reaches your desired drizzling consistency. Set aside.
- Step 2: Combine the Dry Ingredients. In a separate large bowl, whisk together the cake flour, baking powder, sugar, salt, cocoa powder, and baking soda until well combined.
- Step 3: Mix the Wet Ingredients. In another bowl, combine the buttermilk, water, vegetable oil, red food coloring gel, and the beaten egg. Whisk until fully blended.
- Step 4: Combine Wet and Dry Ingredients. Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined, being careful not to overmix.
- Step 5: Cook the Pancakes. Preheat your non-stick skillet or griddle over medium heat. Lightly grease with a bit of butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.
- Step 6: Serve and Enjoy. Stack your pancakes on a plate and drizzle with the cream cheese glaze. Optionally, add fresh berries or a dusting of powdered sugar.
Notes
- For a gluten-free version, substitute cake flour with a gluten-free flour blend.
- To make it vegan, use plant-based cream cheese and milk, and replace the egg with a flax egg.
- Store leftovers in an airtight container in the fridge for up to 3 days.
