Red Velvet Pancakes Cream Glaze

My youngest daughter announced she wanted red velvet everything for her birthday breakfast last year. I had never attempted turning the classic cake into pancakes, but the challenge intrigued me. The first batch turned out gray instead of red, which we still laugh about. Now I have mastered the perfect shade and these fluffy beauties have become our special occasion tradition.

I made these for Valentine's Day morning and my husband actually stopped mid bite to ask what bakery I had visited. The combination of tangy buttermilk, subtle cocoa, and sweet glaze creates something magical. Now they are our go to when we want to turn an ordinary weekend into something worth celebrating.

Ingredients

• All purpose flour: The foundation that gives these pancakes their structure and lift
• Unsweetened cocoa powder: Just enough to add depth without overpowering the delicate red velvet flavor
• Granulated sugar: Sweetens the batter and helps create that beautiful golden brown exterior
• Baking powder and baking soda: The double acting leavening agents that make these pancakes incredibly fluffy
• Salt: Enhances all the flavors and balances the sweetness
• Buttermilk: The acid activates the baking soda and creates the most tender texture
• Eggs: Provide structure and help bind everything together
• Melted butter: Adds richness and helps create crispy edges
• Vanilla extract: Rounds out all the flavors with warm sweetness
• Red food coloring: Gives these pancakes their signature vibrant color
• Cream cheese: The star of the glaze, providing tang and creamy luxury
• Powdered sugar: Sweetens the glaze and creates that smooth pourable consistency
• Butter: Adds richness to the glaze and helps it firm up slightly when drizzled
• Milk: Adjusts the glaze to the perfect pouring consistency

Instructions

Whisk the dry ingredients:

Combine flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until everything is evenly distributed

Mix the wet ingredients:

In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla, and red food coloring until completely smooth and vibrant red

Combine the batter:

Pour the wet ingredients into the dry and fold gently with a spatula until just combined, leaving some small lumps for the tenderest texture

Heat your pan:

Warm a nonstick skillet or griddle over medium heat until a drop of water sizzles, then lightly butter the surface

Cook the pancakes:

Pour 1/4 cup batter per pancake and cook until bubbles form and pop on the surface, about 2 to 3 minutes, then flip and cook 1 to 2 minutes longer until golden

Make the glaze:

Beat cream cheese and butter until smooth, then add powdered sugar and vanilla, gradually mixing in milk until you reach a pourable consistency

Stack and serve:

Pile pancakes onto plates and immediately drizzle with generous amounts of cream cheese glaze while still warm

Save

These pancakes became a fixture at our monthly brunch with neighbors after I brought them over as a surprise. The kids now request them by name and the adults always ask for the recipe. Something about that striking red color against the white glaze makes any table feel festive.

Making The Perfect Red Color

I have learned that gel food coloring produces the most vibrant red without thinning the batter. Liquid coloring works perfectly fine but might require an extra drop or two. The color will deepen slightly as the pancakes cook, so do not worry if the raw batter looks brighter than expected.

Achieving Fluffy Pancakes

The secret lies in not overworking the batter and letting it rest a few minutes before cooking. Those small lumps you see are your friends, they will cook out and create air pockets for fluffiness. Also make sure your buttermilk and eggs are at room temperature for maximum rise.

Serving Suggestions and Variations

Fresh raspberries or strawberries scattered over the top add brightness and cut through the richness. For a chocolate lover version, fold mini chocolate chips into the batter right before cooking. The glaze can be made ahead and refrigerated, just bring it to room temperature and whisk in a splash of milk before serving.

• Serve with crispy bacon on the side to balance the sweet
• Top with chopped pecans for a delightful crunch
• Mix a little maple syrup into the glaze for extra depth

Save

These red velvet pancakes have become my go to for turning ordinary mornings into celebrations. There is something joyful about starting the day with something so pretty and delicious.

Common Questions

→ What gives the pancakes their red color?

The bright red hue comes from adding red food coloring to the batter, providing that signature velvet appearance.

→ Can I substitute buttermilk in the batter?

Yes, you can replace buttermilk with regular milk combined with a tablespoon of vinegar or lemon juice to mimic the acidity.

→ How should I cook the pancakes for best texture?

Cook on medium heat until bubbles appear on the surface, then flip and cook briefly to keep them fluffy and tender.

→ What is the purpose of the cream cheese glaze?

The glaze adds a rich, tangy smoothness that complements the cocoa flavor and moist pancake texture perfectly.

→ Can I add extras to the pancake batter?

Yes, stirring in mini chocolate chips gives an extra burst of flavor without overpowering the delicate red velvet taste.