Red Velvet Pancakes with Cream Cheese Glaze

A stack of red velvet pancakes is garnished with a cream cheese glaze, green sprinkles and a halved strawberry on a white plate

Red Velvet Pancakes with Cream Cheese Glaze

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.

Prep Time 15

Cook Time 20

Total Time 35

Servings silver dollar pancakes

Calories 66kcal

Ingredients

Pancake Recipe

2 cups all-purpose flour 240g
¼ cup unsweetened cocoa powder NOT Dutch process (30g)
½ cup granulated sugar 50g
2 teaspoons baking powder 12g
½ teaspoon baking soda 4g
½ teaspoon kosher salt 3g
1 ½ cups whole milk
1 ½ tablespoons white vinegar
2 eggs ~100g
½ teaspoon pure vanilla extract 3g
1 ½ tablespoons red food coloring
2 tablespoons flavorless oil avocado, vegetable or canola all OK (30g)
Garnishes: fresh mint leaves strawberries, sprinkles

Cream Cheese Glaze

4 oz. cream cheese softened
½ cup powdered sugar 56g
¼ cup whole milk
1 teaspoon pure vanilla extract 6g

Instructions

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.)

Notes

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.

Nutrition