Why You’ll Love This Recipe

I love this recipe because it turns a classic dessert flavor into a breakfast favorite. The pancakes are soft and velvety, with just the right balance of sweetness and cocoa. The cream cheese glaze adds a luscious, tangy finish that perfectly complements the red velvet flavor. They’re easy to make, beautiful to serve, and always impress family and guests alike.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 cups flour
2 tbsp cocoa powder
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1 egg
1 1/4 cups buttermilk
2 tbsp melted butter
Red food coloring

For the Cream Cheese Glaze

4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
2–3 tbsp milk

Directions

1. I start by whisking together the flour, cocoa powder, sugar, baking powder, and baking soda in a large bowl.

2. In another bowl, I beat the egg, then mix in the buttermilk, melted butter, and a few drops of red food coloring until the color is rich and even.

3. I pour the wet ingredients into the dry ingredients and stir gently until just combined. I make sure not to overmix so the pancakes stay fluffy.

4. I heat a griddle or nonstick skillet over medium heat and lightly grease it with butter or oil. I pour about ¼ cup of batter for each pancake.

5. I cook until bubbles form on the surface, then flip and cook the other side until golden and set.

6. For the glaze, I whisk together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable.

7. I stack the warm pancakes and drizzle them generously with the cream cheese glaze before serving.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• I sometimes add mini chocolate chips to the batter for an extra chocolatey bite.

• For a fun twist, I use pink food coloring for Valentine’s Day or blue for themed brunches.

• I like to top the pancakes with crushed pecans, strawberries, or a dusting of cocoa powder.

• For a lighter version, I use low-fat cream cheese and skim milk in the glaze.

Storage/Reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a toaster or microwave until soft and steamy. The glaze can be stored separately in the fridge and whisked again before using. These pancakes also freeze well—I layer them with parchment paper and freeze for up to 2 months, then reheat in the toaster or oven.

FAQs

Can I make the batter ahead of time?

Yes, I prepare it the night before and store it in the fridge, but I stir it lightly before cooking as it may thicken.

Can I use regular milk instead of buttermilk?

Yes, I mix 1 tablespoon of lemon juice or vinegar into regular milk and let it sit for 5 minutes to make a quick buttermilk substitute.

How do I get the perfect red color?

I add the food coloring gradually until I get a deep, rich red hue without overdoing it.

Can I make them without food coloring?

Absolutely—they’ll just be cocoa-brown pancakes with the same delicious flavor.

What kind of cocoa powder works best?

I like using unsweetened natural cocoa powder for a classic red velvet taste.

How do I keep pancakes warm while cooking the rest?

I keep them in a low oven (around 200°F) on a baking sheet until ready to serve.

Can I make these pancakes gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and they turn out just as fluffy.

How do I make the glaze thicker?

I add more powdered sugar until it reaches the desired consistency.

Can I skip the glaze?

Yes, I sometimes top them with whipped cream, maple syrup, or a dusting of powdered sugar instead.

Conclusion

I find these Red Velvet Pancakes to be a perfect blend of elegance and comfort. The fluffy texture, hint of cocoa, and creamy glaze make them irresistible from the first bite. Whether I’m making them for a holiday breakfast or a cozy weekend brunch, they always feel special—proof that breakfast can be as decadent as dessert.