Ingredients

2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup granulated sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 3/4 cups buttermilk (well shaken; not fat free) plus additional 1/4 cup if needed

2 large eggs

2 Tbsp red food coloring

1 tsp pure vanilla extract

Butter or vegetable oil for frying

Cream cheese glaze:

4 oz Neufchatel cream cheese (softened)

1/2 cup heavy cream (plus additional as needed to thin)

2 cups powdered sugar (plus additional for dusting)

1/2 tsp pure vanilla extract

Fresh strawberries for serving (optional)

Instructions

Step 1: In a medium bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt using a whisk.

Step 2: In a separate bowl, whisk the buttermilk, eggs, red food coloring, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter stand for 5 minutes. Add a little extra buttermilk if the batter is too thick; it should be pourable.

Step 3: Heat a nonstick skillet or griddle over medium-high heat and lightly grease with butter or oil. For each pancake, pour about 1/4 to 1/3 cup of batter onto the hot surface.

Step 4: Cook the pancakes for 2-3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2-3 minutes until cooked through.

Step 5: Continue cooking the pancakes in batches, keeping finished pancakes warm in a 200°F oven laid out in a single layer.

Step 6: To make the cream cheese glaze, beat the softened Neufchatel cheese with vanilla using an electric mixer. Gradually add the heavy cream and powdered sugar on low speed until smooth. Adjust consistency by adding more cream to thin or more powdered sugar to thicken until it can be drizzled.

Step 7: Serve the warm pancakes dusted with powdered sugar, drizzled with cream cheese glaze, and garnished with fresh strawberries if desired.

Tips & Variations

For a richer flavor, use full-fat buttermilk and fresh eggs.

Red food coloring can be substituted with beet juice for a natural alternative.

Keep cooked pancakes warm in a low oven to make serving multiple batches easier.

Add a touch of cinnamon or espresso powder to the batter to enhance the cocoa flavor.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk by adding 1 tablespoon of lemon juice or vinegar per cup of milk and letting it sit for 5 minutes to mimic buttermilk’s acidity.

How do I prevent the pancakes from turning purple instead of red?

Red velvet recipes sometimes produce a deeper or more purple hue due to the cocoa and food coloring interaction. Using a higher amount of red food coloring and natural buttermilk helps maintain the vibrant red tone.