Description

Delight in these fluffy and vibrant Red Velvet Pancakes rich with cocoa flavor and a hint of vanilla, perfectly complemented by a luscious cream cheese glaze. These pancakes are ideal for a special breakfast or brunch, offering a beautiful twist on a classic favorite with a creamy, sweet topping and optional fresh strawberries.

Ingredients

Scale

Pancakes

2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups buttermilk, well shaken (not fat free; plus an additional 1/4 cup if needed to thin)
2 large eggs
2 tablespoons red food coloring
1 teaspoon pure vanilla extract
Butter or vegetable oil for frying

Cream Cheese Glaze

4 ounces Neufchatel cream cheese, softened
1/2 cup heavy cream (plus additional as needed to thin)
2 cups powdered sugar (plus additional for dusting)
1/2 teaspoon pure vanilla extract
Fresh strawberries for serving (optional)

Instructions

Prepare Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt using a whisk. This ensures a smooth, well-incorporated dry mix with no lumps.
Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, red food coloring, and vanilla extract until thoroughly combined. The red color is essential for the classic red velvet appearance.
Combine Batter: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined and the batter is uniformly mixed. Let the batter rest for 5 minutes; if it seems too thick, add a small amount of the additional buttermilk to reach a pourable consistency.
Heat Cooking Surface: Preheat a large nonstick skillet or griddle to medium-high heat (about 350°F if using a griddle). Lightly grease with butter or vegetable oil to prevent sticking.
Cook Pancakes: Pour 1/4 to 1/3 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look dry and set. Flip carefully and cook the other side for an additional 2 to 3 minutes until fully cooked through and fluffy.
Keep Warm: Continue cooking the rest of the pancakes in batches, transferring finished pancakes to a single layer on a baking sheet. Keep warm in a 200°F oven until ready to serve.
Make Cream Cheese Glaze: Using an electric mixer, beat softened Neufchatel cream cheese with vanilla extract until smooth and fluffy. Gradually add powdered sugar and heavy cream while mixing on low speed until the glaze reaches a drizzle-able consistency. Add extra cream for thinning or powdered sugar for thickening as needed.
Serve: Plate warm pancakes, dust with powdered sugar, and drizzle generously with the cream cheese glaze. Garnish with fresh strawberries if desired for an extra fresh and fruity contrast.

Notes

Use Neufchatel cream cheese for a less fatty glaze compared to regular cream cheese.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 3/4 cups of milk and letting it sit for 5 minutes.
Red food coloring is key to the signature color but can be substituted with beet juice for a natural alternative.
Keep cooked pancakes warm in the oven to prevent them from drying out or cooling too quickly.
Gently mix the batter to avoid overworking the gluten, which keeps the pancakes tender and soft.
Adjust glaze thickness depending on preference: thicker for spreading, thinner for drizzling.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Keywords: red velvet pancakes, cream cheese glaze, breakfast recipe, brunch pancakes, fluffy pancakes, cocoa pancakes