Description
Delight in these vibrant Red Velvet Pancakes made with a tender cocoa-infused batter and topped with a rich, creamy cream cheese glaze. Perfect for a special breakfast or a sweet dessert, these fluffy pancakes combine classic red velvet flavor with a soft texture and a luscious finish.
Ingredients
Scale
Pancakes
- 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
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and sea salt until evenly mixed.
- Prepare wet ingredients: In a medium bowl, whisk together buttermilk, vegetable oil, eggs, red food coloring, and vanilla extract until fully combined and the batter turns a light red color without pink streaks.
- Mix batter: Pour the wet ingredients into the dry ingredients and 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 grease with vegetable oil or cooking spray. Pour about ¼ cup batter into the skillet per pancake. Cook until bubbles form on the surface, about 2 minutes. Flip and cook for another 30 seconds to 1 minute until cooked through. Repeat with remaining batter.
- Make cream cheese glaze: In a microwave-safe bowl, combine cream cheese, milk, and vanilla extract. Microwave for 30-45 seconds until very soft, then stir. Add powdered sugar and mix until smooth with no lumps. If needed, microwave an additional 15-30 seconds. The glaze will thicken as it cools; reheat or add a bit more milk to reach desired consistency before serving.
- Serve: Plate the warm red velvet pancakes and drizzle generously with the cream cheese glaze. Enjoy immediately.
Notes
- These buttermilk Red Velvet Pancakes are quick and easy, making them ideal for a special occasion breakfast or a comforting dessert.
- Adjust the thickness of the batter with buttermilk for fluffier or thinner pancakes.
- Customize the glaze by adding a pinch of cinnamon or substituting Greek yogurt for part of the cream cheese for a tangier finish.
- Use extra food coloring gradually to achieve the perfect red hue without overpowering flavor.
- Leftover glaze can be stored refrigerated for up to 3 days; stir before reheating.
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
