Go Back
–+ servings
Red Velvet Pancakes with Cream Cheese Glaze and Rich Cocoa Flavor

Irresistible Red Velvet Pancakes with Cream Cheese Glaze

Enjoy these Red Velvet Pancakes with Cream Cheese Glaze and Rich Cocoa Flavor for a deliciously indulgent breakfast experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 1/4 cups All-Purpose Flour Foundation for pancakes; provides structure.
  • 2 tablespoons Unsweetened Cocoa Powder Adds subtle chocolate flavor without overwhelming sweetness.
  • 1/2 cup Granulated Sugar Sweetness; ensures a pleasant flavor.
  • 2 teaspoons Baking Powder Leavens pancakes for a fluffy texture.
  • 1/2 teaspoon Baking Soda Aids in fluffiness.
  • 1/2 teaspoon Salt Enhances flavor balance.
  • 1 cup Buttermilk Adds tang and moisture, critical for the authentic red velvet taste.
  • 2 large Eggs Binds the mixture and aids in structure.
  • 1/4 cup Melted Unsalted Butter Adds richness and moisture; ensures a tender crumb.
  • 1 teaspoon Vanilla Extract Enhances flavors with aromatic depth.
  • 2 tablespoons Red Food Coloring Essential for achieving the signature red hue.
  • 1 teaspoon White Vinegar Reacts with baking soda for fluffiness and adds tang.
  • 1/4 cup Sour Cream Contributes to flavor complexity and moistness.
  • 1/2 teaspoon Almond Extract Adds flavor complexity.
For the Cream Cheese Glaze
  • 8 ounces Cream Cheese Base for luxurious frosting; complements the pancakes.
  • 1 cup Powdered Sugar Sweetness and texture for the glaze.
  • 2 tablespoons Milk Adjust glaze consistency.
  • 1 teaspoon Vanilla Extract Enhances glaze flavor.

Equipment

  • Mixing bowls
  • whisk
  • Spatula
  • Griddle

Method
 

Step-by-Step Instructions
  1. Prepare the Cream Cheese Glaze: Soften cream cheese and butter. Beat together until smooth, then gradually add powdered sugar, milk, and vanilla extract to create a glaze.
  2. Whisk the Dry Ingredients: Combine flour, cocoa powder, sugar, baking powder, baking soda, salt, and cornstarch. Whisk until blended.
  3. Mix the Wet Ingredients: Blend buttermilk, eggs, melted butter, vanilla, almond extract, sour cream, white vinegar, and food coloring until smooth.
  4. Combine Wet and Dry Ingredients: Fold wet mixture into dry ingredients gently, mix until just combined, and let rest.
  5. Heat the Griddle: Preheat the griddle to medium heat, approximately 350°F (175°C). Lightly grease with melted butter.
  6. Cook the Pancakes: Pour batter onto the griddle and cook for 2-3 minutes until bubbles form and edges are set.
  7. Flip and Finish Cooking: Flip pancakes and cook for another 1-2 minutes until golden brown and fluffy.
  8. Serve with Glaze: Drizzle cream cheese glaze over pancakes and garnish with fresh strawberries.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 100mgIron: 1.4mg

Notes

Don't overmix the batter for fluffy pancakes. Serve warm and use fresh ingredients for the best flavor.

Tried this recipe?

Let us know how it was!