This Red Velvet Pancake recipe first appeared on Savory Experiments, where I am a contributor.
Make breakfast more colorful and sweet with Red Velvet Pancakes with Cream Cheese Glaze! This homemade pancake recipe is drizzled with a cream cheese glaze and perfect for weekends, holidays or even breakfast for dinner. Learn how to make the best homemade pancakes! Makes 36 silver dollar pancakes.
Love pancakes? Don’t miss this classic Old Fashioned Pancake Recipe!
We’re pancake people, and my kids lost their darn minds when I presented them with these red velvet pancakes.
They look different than our normal fare, and they taste different, too.
Instead of serving ‘em with maple syrup, they’re drizzled with a tangy cream cheese glaze.
Why I love this recipe:
You might be wondering what are red velvet pancakes? This recipe is a breakfast twist on the classic Red Velvet Cake with Cream Cheese Frosting. They’re wonderfully sweet and decadent, tender and fluffy.
These pancakes are definitely more cake than your traditional pancake, and that makes them perfect for a special occasion!
Red velvet is a mild flavored chocolate cake that once turned red due to the ingredients it used. Nowadays, we use red food coloring to give these pancakes (and its cake counterpart) a brilliant red color.
Fun fact: Bakers used to (and still sometimes!) use boiled beets to add red colors to their baked goods!
Need more morning food ideas? Head on over to my Breakfast and Brunch Recipe Index!
What you need to make this recipe:
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
- Large mixing bowl
- Small mixing bowl or liquid measuring cup
- Rubber spatula
- 2-tablespoon cookie scoop—or any measuring scoop of your choice
- Cast iron griddle—you can also use an electric one!
- Pastry brush—to brush oil or melted butter onto your griddle
- Metal spatula—if you’re using a nonstick skillet, use a plastic spatula so it doesn’t scratch the surface!
You’re also going to need some ingredients to make this pancake recipe, too.
- All-purpose flour—this is sometimes referred to as AP flour. It serves as the base for our recipe. I have not tested this recipe using other flours in place of it.
- Unsweetened cocoa powder—not Dutch process, so read the label! This is important because of the chemical reaction that happens between the cocoa powder and the milk.
- Granulated sugar—also known as white sugar, this provides a little sweetness to the pancake batter.
- Leaveners—baking soda and baking powder are both used in this recipe to create light, fluffy pancakes. Make sure yours are fresh so that your pancakes become super fluffy.
- Salt—I like to use a fine grain sea or kosher salt for this recipe.
- Whole milk—though you can use another milk if that’s what you’ve got on hand! We’ve made these beauties with cashew milk before, and they were equally delightful. We’ll also need a splash for the glaze, as well.
- White vinegar—this will help give the pancakes a little rise, as well as some tanginess.
- Eggs—these provide structure, as well as help the pancakes rise.
- Vanilla extract—a little goes a long way in our pancakes, as well as the cream cheese glaze recipe! Be sure to use the real deal, not the imitation kind.
- Red food coloring—you’re going to need a lot to get the “right” red color.
- Unflavored oil—we have used vegetable, canola or avocado oil in this recipe, and all are good.
- Cream cheese—this is the base of our glaze. I recommend using full-fat cream cheese for the fullest, best flavor.
- Powdered sugar—also known as confectioner’s sugar, this is the sweetness we add to the glaze.
While the glaze and garnishes aren’t a must for this recipe, they take the pancakes to another level. They don’t really require much extra time, either.
Also, who’s ever had red velvet anything without cream cheese?!?
How to make these pancakes your own:
- Sprinkle the final stacks of red velvet pancakes with colorful sprinkles
- Add fresh fruit and a sprig of mint for more color!
- Add a different color of food coloring. Green Velvet Pancakes for St. Patrick’s Day, Blue Velvet Pancakes for July 4th… the possibilities are endless!
How to make Red Velvet Pancakes
These pancakes are very similar to other homemade pancake recipes.
However, there are a few additional things added to these pancakes to make ‘em red velvet.
- Combine the flour, cocoa powder, sugar, baking powder, baking soda and salt. Whisk together until combined.
- Measure the milk, vinegar, eggs, vanilla extract, red food coloring and oil into a smaller bowl. Using a fork, stir together until combined. Make sure the egg yolk and white are mixed well because you don’t want stray pieces of egg white in your pancakes.
- Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold them together until just combined. The batter doesn’t need to be smooth, and be careful not to overmix.
- Heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray, and let it warm up.
- Use a cookie scoop or a measuring cup to dollop the pancakes onto the preheated skillet when ready.
- When several bubbles form on the surface, flip and cook through for another 1-2 minutes. Repeat until all of the batter has been made into pancakes.
Pro tip: When you flip your pancake, don’t press down on it! If you do this, it’ll lose the air that helps make it fluffy.
How to make Cream Cheese Glaze
While the pancakes cook, mix the cream cheese glaze, too!
Put the softened cream cheese, powdered sugar, milk and vanilla extract in the base of your food processor. Blend until smooth. Voila! That’s it! (You can also do this in a blender if you don’t have a food processor.)
Stack the cooked pancakes onto plates. Serve with the cream cheese glaze and a garnish of fresh strawberries, mint leaves or even festive sprinkles.
Quick Tips and Tricks for the Best Pancakes
- Don’t overmix your batter! This means you want to mix the batter until it has just combined. Lumps are OK. If you whisk/mix until it’s completely smooth, the pancakes won’t become as fluffy.
- When do you know how to flip? When big ‘ol bubbles start to form in the batter. Lift up the edge a little bit with a spatula to confirm the color on the other side before committing… because when you flip them, you won’t flip them again. (Yep. We only need to flip our pancakes once.)
- Once you’ve flipped your pancakes, don’t press down on them! This will deflate them. Obviously, we want them to puff up and be as light and airy as possible.
- Leftover pancakes? Freeze ’em! Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.
Frequently Asked Questions
I used the liquid kind. Purchase a bottle of the red by itself because this recipe requires a lot. You can use gel food coloring if that’s what you have on hand. If you use gel, you won’t need as much.
Stay away from the natural food coloring because they will not yield the same brilliant color you see in these photos. The natural food dye I tested, which gets its color from beets and other veggies, made for a purplish pancake.
When big ‘ol bubbles start to form in the batter. Lift up the edge a little bit with a spatula to confirm the color on the other side before committing… because when you flip them, you won’t flip them again. (Yep. We only need to flip our pancakes once.)
Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.
Other pancake recipes to try:
- Eggnog Pancakes with Cinnamon Syrup
- Pumpkin Spice Pancakes
- Sweet Potato Pancakes
- Blueberry Breakfast Sausage Pancakes
- Peanut Butter Pancakes with Raspberry Preserves Syrup
- Cinnamon Roll Pancakes
Ready to make these beauties?
Make breakfast more colorful and sweet with Red Velvet
Pancakes! This homemade pancake recipe is drizzled with a cream cheese glaze and perfect for weekends, holidays or even breakfast for dinner.
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder (NOT Dutch process)
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups whole milk
- 1 ½ tablespoons white vinegar
- 2 eggs
- ½ teaspoon vanilla extract
- 1 ½ tablespoons red food coloring
- 2 tablespoons vegetable/avocado oil
- Garnishes: fresh mint leaves, strawberries, sprinkles
Cream Cheese Glaze
- 4 oz. cream cheese, softened
- ½ cup powdered sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Make the Pancakes
- In a large bowl, measure out the flour, cocoa powder, sugar, baking powder, baking soda and salt. Whisk together until incorporated.
- Measure the milk, vinegar, eggs, vanilla extract, red food coloring and oil into a smaller bowl. Using a fork, stir together until combined. Make sure the egg yolk and white are incorporated.
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, stir until just combined. Be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps: they’re OK!
- Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray.
- Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
- When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all of the batter has been made into pancakes.
- Stack the pancakes onto plates, and serve with the cream cheese glaze and a garnish of fresh strawberries, mint leaves or even festive sprinkles.
Make the Cream Cheese Glaze
- In the base of your food processor or a blender, combine the softened cream cheese, powdered sugar, milk and vanilla extract.
- Blend until smooth.
- Set aside until it’s time to serve your pancakes, then drizzle this on top of them. (You can also make this ahead of time, so you can store it in a food-safe container in the refrigerator.)
Please note that I used a 2-tablespoon cookie scoop for these pancakes and they are silver dollar sized. If you want to use a ¼ cup to pour them onto the griddle, you will have half the amount of pancakes as listed here.
This recipe can be halved very easily to feed a smaller family or two people.
To freeze these pancakes, simply line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are frozen solid, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 pancake
Amount Per Serving: Calories: 66Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 93mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.