This homemade Red Velvet Pancakes recipe includes a decadent homemade cream cheese glaze for the crowning touch. They're a special occasion sweet treat to make that everyone will love.
Easy Red Velvet Pancakes Recipe
Just the mention of the words red velvet and you know you're in for a bonefide sweet treat. You may have toyed with the idea of visiting your local ihop for a big stack of red velvet pancakes but this recipe will have you making them yourself at home. In my Southern style kitchen, my motto is why wait to enjoy dessert after a meal when you can have the same flavors as the meal. This recipe for red velvet pancakes is perfection for Valentine's Day, Mother's Day, Father's Day or any day you want to impress and show the cooking love.
How to Make the Best Red Velvet Pancakes Recipe
What is red velvet? Red velvet is essentially a chocolate batter that's tinted with red food coloring. While the color doesn't change the taste, it does turn it into eye candy, doesn't it? We do eat with our eyes first after all. While this pancake recipe is special, the ingredients are easy to find and they're just as simple to cook as fluffy buttermilk pancakes.
- Ingredients you'll need to make this recipe for Red Velvet Pancakes: All purpose flour, cocoa powder, baking powder, baking soda, salt, buttermilk, eggs, red food coloring, vanilla extract and butter or vegetable oil for frying.
- Ingredients you'll need for the cream cheese glaze: Neufchatel or regular plain cream cheese, heavy cream, powdered sugar, vanilla extract and strawberries for serving. Use an electric mixer to cream together softened Neufchatel cheese and vanilla. Add cream and powdered sugar beating on low speed until fully combined. Add additional cream 1 tablespoon at a time to thin to drizzle consistency. (You can also thicken by adding more powdered sugar.)
- I'm a seasoned cook and baker and when sifting together dry ingredients for these pancakes, cookies, cakes or even biscuits, I use a whisk. It works like a charm.
- This pancake recipe is made with all purpose flour. Should you choose, you could also make it with almond flour or a gluten free flour, instead. Each would need slight adaptations with the amount of liquid. You'll have to make that call in real time.
- You don't have to have a griddle to make pancakes. You can use any large skillet and cook the red velvet pancakes in batches, if needed.
- Keep pancakes warm between batches by placing them onto a sheet pan in a single layer and into a 200°F oven.
- If you'd like to prepare the cream cheese glaze in advance, you can. Just before serving, you will need to whisk and thin with additional cream or milk until it's pourable,
- You can freeze red velvet pancakes for up to 2 months.
- You can store cooked pancakes in the refrigerator for up to 5 days and reheat in the microwave.
More Southern Style Red Velvet and Chocolate Dessert Recipes to Make
The flavor of chocolate and red velvet will take you from brunch to dessert. More sweet treats and recipes you may like to try:
- Double Chocolate Red Velvet Cake Bars a.k.a. gooey butter cake melt in your mouth.
- Flourless Chocolate Cake is a single layer cake to serve with whipped cream and fresh berries.
- You'll love my recipe for this Red Velvet Layer Cake with cream cheese frosting.
- Black Bottomed Chocolate Cream Pie will thrill the chocolate fans at your table.
- You'd pay a mint for this Red Velvet Cheesecake from a bakery.
- Hershey's Chocolate Milkshake recipe.
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Helpful Kitchen Items:
Red Velvet Pancakes
- 2 cups all purpose flour
- ½ cup unsweetened cocoa
- ½ cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups buttermilk (well shaken) not fat free (Plus additional ¼ if needed to thin)
- 2 large eggs
- 2 tablespoon red food coloring
- 1 teaspoon pure vanilla extract
- butter or vegetable oil for frying
- Cream cheese glaze:
- 4 oz neufchatel cream cheese softened
- ½ cup heavy cream plus additional as needed to thin
- 2 cups powdered sugar plus additional for dusting
- ½ teaspoon pure vanilla extract
- fresh strawberries for serving optional
- Batter: In a medium size mixing bowl, use a whisk to sift together flour, cocoa, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together buttermilk, eggs, food coloring and vanilla until fully blended. Add wet ingredients to dry ingredients, mixing until combined. Let stand 5 minutes. (You can add a small amount of additional buttermilk if needed to thin, the batter should be pourable.)
- To cook: Pour about¼-1/3 cup batter for each pancake into a large oiled or buttered nonstick skillet. (medium-high) If using a griddle, heat to 350°F.
- Cook over medium-high heat for 2-3 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook and additional 2-3 minutes or just until cooked through.
- Cook pancakes in batches, laying in a single layer on a baking sheet and into a 200°F oven to keep warm.
- To make cream cheese glaze: Use an electric mixer to cream together softened Neufchatel cheese and vanilla. Add heavy cream and powdered sugar beating on low speed until fully combined. Add additional cream 1 tablespoon at a time to thin to drizzle consistency. (You can also thicken by adding more powdered sugar.)
- Serve warm pancakes dusted with powdered sugar and drizzled with cream cheese glaze. Garnish with fresh strawberries, if desired.