Red Velvet Pancakes Cream Glaze (Printer-friendly)

Fluffy red velvet pancakes topped with smooth cream cheese glaze, perfect for a rich breakfast or brunch.

# What You'll Need:

→ For the Pancakes

01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1 cup buttermilk, at room temperature
08 - 2 large eggs, at room temperature
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon red food coloring (liquid or gel)

→ For the Cream Cheese Glaze

12 - 4 oz cream cheese, softened
13 - 3/4 cup powdered sugar, sifted
14 - 2 tablespoons unsalted butter, softened
15 - 1/2 teaspoon vanilla extract
16 - 2-3 tablespoons milk (as needed for consistency)

# How to Prepare:

01 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well blended.
02 - In another bowl, whisk buttermilk, eggs, melted butter, vanilla, and red food coloring until smooth and uniform.
03 - Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix as a few lumps are acceptable.
04 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil to prevent sticking.
05 - Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges set, 2-3 minutes. Flip and cook another 1-2 minutes until cooked through. Transfer to a plate and keep warm; repeat with remaining batter.
06 - Beat cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla; beat until fully combined. Gradually add milk, 1 tablespoon at a time, until pourable consistency is reached.
07 - Stack warm pancakes on serving plates and drizzle generously with cream cheese glaze. Serve immediately while warm.

# Expert Advice:

01 -
  • The cocoa deepens the flavor without making these taste like chocolate pancakes
  • That cream cheese glaze transforms breakfast into dessert territory
  • They bake up incredibly tender thanks to the buttermilk and proper mixing technique
02 -
  • Overmixing the batter will make these pancakes tough instead of tender
  • The batter thickens as it sits, so add a splash more buttermilk if needed between batches
  • Let the glaze come to room temperature for the smoothest drizzling consistency
03 -
  • Keep cooked pancakes warm in a 200 degree oven while finishing the batch
  • Use a cookie scoop for perfectly portioned pancakes every time

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