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Homemade Red Velvet Pancakes with Cream Cheese Glaze photo

Red Velvet Pancakes with Cream Cheese Glaze

These Red Velvet Pancakes are a delicious breakfast treat! Fluffy, vibrant, and drizzled with cream cheese glaze, they brighten any morning.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 4 ounces Unsalted Butter softened
  • 1.5 cups Cake Flour
  • 1.5 teaspoons Baking Powder
  • 3 teaspoons Sugar
  • 0.5 teaspoon Salt
  • 3 tablespoons Cocoa Powder regular
  • 0.5 teaspoon Baking Soda
  • 1.5 cups Buttermilk
  • 0.25 cup Water
  • 2 tablespoons Vegetable Oil
  • 1 tablespoon Red Food Coloring Gel
  • 1 Egg well-beaten
  • 1 teaspoon Vanilla Extract
For the Cream Cheese Glaze:
  • 8 ounces Cream Cheese softened
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 0.25 cup Milk to adjust consistency

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Non-stick skillet or griddle
  • Spatula
  • Hand Mixer or Stand Mixer

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.