Description
Delight in these fluffy and vibrant Red Velvet Pancakes, made with a rich cocoa-infused batter and topped with a creamy homemade cream cheese glaze. Perfect for a special breakfast or an indulgent dessert, these pancakes combine classic red velvet flavors with a light, tender texture.
Ingredients
Scale
Batter
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 cups buttermilk (use up to 2.5 cups for thinner pancakes)
- 3 tablespoons vegetable oil (plus extra for cooking, or use cooking spray)
- 2 eggs
- 2-3 teaspoons liquid red food coloring (or as needed to make a red batter)
- 1 teaspoon vanilla extract
Cream Cheese Glaze
- 4 oz cream cheese
- 3-4 tablespoons milk (any kind)
- ½ teaspoon vanilla extract
- ½ cup powdered sugar (confectioner's sugar)
Instructions
- Mix dry ingredients: In a large bowl, combine all the dry ingredients, from the flour to the sea salt. Mix well to ensure even distribution of cocoa powder, baking powder, and salt.
- Combine wet ingredients: In a medium bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, and vanilla extract until well combined. Adjust the food coloring to achieve a light red hue rather than pink.
- Combine batter: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined and no large lumps remain. Avoid overmixing to keep pancakes tender.
- Cook pancakes: Preheat a nonstick skillet over medium-low heat. Lightly oil the skillet with vegetable oil or cooking spray. Pour about a scant ¼ cup of batter for each pancake. Cook for approximately 2 minutes until small bubbles form on top. Flip and cook for another 30 seconds to 1 minute until fully cooked. Keep cooked pancakes warm and repeat with remaining batter.
- Prepare cream cheese glaze: In a microwave-safe bowl, combine cream cheese, milk, and vanilla extract. Microwave for 30-45 seconds until cream cheese softens. Stir in powdered sugar until smooth and lump-free. If necessary, microwave an additional 15-30 seconds to fully melt the cream cheese. The glaze will thicken as it cools; reheat or add a tablespoon of milk to thin before serving.
- Serve: Plate the warm pancakes and drizzle generously with the cream cheese glaze. Enjoy immediately for the best texture and flavor.
Notes
- Adjust buttermilk quantity to control pancake thickness—use up to 2.5 cups for thinner pancakes.
- Use liquid red food coloring incrementally to achieve the perfect red velvet shade without overpowering pink tones.
- The cream cheese glaze thickens as it cools; reheat gently or thin with milk as needed before serving.
- For extra indulgence, top with fresh berries, whipped cream, or a sprinkle of cocoa powder.
- These pancakes can be kept warm in a low oven (200°F/95°C) while cooking the rest of the batter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 229 kcal
- Sugar: 12 g
- Sodium: 249 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 56 mg
