Description

Red Velvet Pancakes are a decadent breakfast treat featuring fluffy, cocoa-infused pancakes with a signature red hue, topped with a luscious cream cheese glaze. Perfect for holidays, brunches, or any special morning, they bring dessert-like indulgence to the breakfast table.

Ingredients

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, to desired shade

For the Cream Cheese Glaze

4 oz cream cheese, softened

1/4 cup powdered sugar

1/2 tsp vanilla extract

2–3 tbsp milk

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Instructions

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and baking soda.
In another bowl, beat the egg, then add buttermilk, melted butter, and red food coloring. Mix until the color is even.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
Heat a griddle or nonstick skillet over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form, then flip and cook the other side until golden and cooked through.
For the glaze, whisk together cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable.
Stack the pancakes and drizzle with cream cheese glaze before serving warm.

Notes

Add mini chocolate chips to the batter for extra richness.

Use pink or blue food coloring for themed brunches.

Top with crushed pecans, strawberries, or cocoa powder for garnish.

Store leftover pancakes for up to 3 days in the refrigerator or freeze up to 2 months.

Keep cooked pancakes warm in a 200°F oven while finishing the batch.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving (about 3 pancakes)
Calories: 340
Sugar: 18g
Sodium: 410mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 7g
Cholesterol: 80mg