Description

Delight in the festive flavors of Red Velvet Pancakes infused with rich cocoa and a tangy cream cheese glaze. This recipe combines the classic red velvet cake taste with fluffy, tender pancakes, topped with luscious cream cheese glaze and fresh garnishes like strawberries and white chocolate shavings for a perfect breakfast or brunch treat.

Ingredients

Scale

Pancake Base

2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon espresso powder
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cornstarch

Wet Components

1 3/4 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
2 teaspoons vanilla extract
1 tablespoon red food coloring
1 teaspoon gel red food coloring
1/4 teaspoon pink food coloring
1 tablespoon sour cream
1 teaspoon white vinegar
1/4 teaspoon almond extract

Cream Cheese Glaze

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Cooking Elements

Butter for griddle greasing
Cooking spray as needed

Topping Options

Fresh strawberries, sliced
White chocolate shavings
Powdered sugar for dusting
Whipped cream for serving
Red velvet cake crumbs
Heart-shaped sprinkles
Edible pearls (optional)

Syrup Alternative

1/2 cup maple syrup
2 tablespoons cream cheese
1 tablespoon vanilla extract

Professional Tools

Squeeze bottles for glaze
Offset spatula for spreading
Large griddle or skillet
Wire whisk for mixing
Large mixing bowls
Ladle for portioning

Instructions

Prepare the Cream Cheese Glaze: Start by beating the softened cream cheese and softened butter together until completely smooth and creamy. Gradually add powdered sugar, beating continuously until the texture becomes light and fluffy. Then stir in the milk and vanilla extract until the glaze achieves a pourable consistency. Set the glaze aside to maintain its smoothness while preparing the pancake batter.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, espresso powder, granulated sugar, brown sugar, baking powder, baking soda, salt, and cornstarch until well combined.
Combine Wet Ingredients: In a separate bowl, thoroughly whisk the buttermilk and eggs together. Add the melted butter, vanilla extract, almond extract, sour cream, and white vinegar to this mixture and whisk to blend all wet ingredients evenly.
Add Coloring: Mix in the red food coloring along with the gel red food coloring and pink food coloring to the wet ingredients until the batter reaches the desired vibrant red velvet hue.
Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined, taking care not to overmix. It’s okay if the batter is slightly lumpy to ensure tender pancakes.
Rest the Batter: Allow the batter to rest for 5 minutes while heating your griddle or skillet over medium heat.
Prepare the Cooking Surface: Grease the heated griddle or skillet with butter or cooking spray. Test the temperature by sprinkling a few drops of water; they should sizzle and evaporate quickly.
Cook the Pancakes: Using a ladle, pour approximately 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes until bubbles form on the surface and the edges start to set, then carefully flip with a spatula and cook an additional 1-2 minutes until fully cooked through and lightly browned.
Keep Warm: Transfer cooked pancakes to a warm plate and cover to keep them hot while you cook the remaining batter, adding more butter as needed to the griddle.
Prepare Maple Cream Cheese Syrup (Optional): Gently warm the maple syrup in a saucepan and whisk in cream cheese until smooth. Stir in vanilla extract to enhance the syrup’s flavor.
Plate the Pancakes: Arrange pancakes into stacks of 2-3 on serving plates. Generously drizzle the cream cheese glaze over the warm pancakes using a squeeze bottle or spoon.
Add Toppings and Garnishes: Top with fresh strawberry slices and white chocolate shavings. Lightly dust the stacks with powdered sugar and optionally garnish with red velvet cake crumbs, heart-shaped sprinkles, and edible pearls for an elegant finish.
Serve: Serve pancakes immediately while warm and the glaze is flowing. Provide additional cream cheese glaze and maple syrup on the side for guests to customize.

Notes

Do not overmix the batter; small lumps ensure tender pancakes.
Resting the batter allows the ingredients to meld and results in fluffier pancakes.
Use a good quality gel food coloring for the most vibrant red color without affecting taste.
Espresso powder enhances the cocoa flavor without making the pancakes taste like coffee.
Keep cooked pancakes warm by covering them loosely with foil or placing them in a warm oven.
For a gluten-free option, substitute all-purpose flour with a gluten-free pancake mix.
Adjust sweetness by adding more or less powdered sugar to the cream cheese glaze as preferred.
Using a griddle provides more even cooking and space for multiple pancakes at once.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Griddle Cooking
Cuisine: American

Nutrition

Serving Size: 3 pancakes with glaze
Calories: 390
Sugar: 28g
Sodium: 450mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 7g
Cholesterol: 85mg

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