Description

Indulge in these fluffy, moist Red Velvet Pancakes featuring a subtle cocoa flavor and vibrant red color, perfectly complemented by a creamy, tangy cream cheese glaze. Ideal for a special breakfast or brunch, these pancakes are easy to make and deliciously impressive, garnished with fresh strawberries and a dusting of powdered sugar.

Ingredients

Scale

Pancakes

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 to thin)
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

Garnish (Optional)

Fresh strawberries for serving

Instructions

Prepare the Batter: In a medium mixing bowl, sift together the all purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt using a whisk to ensure even distribution.
Mix Wet Ingredients: In a separate bowl, thoroughly whisk the buttermilk, eggs, red food coloring, and pure vanilla extract until well combined. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Let the batter rest for 5 minutes; add a small amount of additional buttermilk if needed to achieve a pourable consistency.
Heat the Cooking Surface: Preheat a large nonstick skillet or griddle over medium-high heat (about 350°F if using a griddle). Lightly oil or butter the surface to prevent sticking.
Cook the Pancakes: Pour approximately 1/4 to 1/3 cup of batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until the tops form bubbles and edges appear dry and set.
Flip and Finish Cooking: Carefully flip each pancake and cook for an additional 2 to 3 minutes on the other side until fully cooked through and tender.
Keep Warm: Transfer cooked pancakes in a single layer onto a baking sheet and place in a 200°F oven to keep warm while cooking the rest of the batch.
Make the Cream Cheese Glaze: Using an electric mixer, beat the softened Neufchatel cream cheese with vanilla extract until smooth. Slowly add powdered sugar and heavy cream while mixing on low speed until fully incorporated. Adjust the glaze consistency by adding more cream one tablespoon at a time to thin or more powdered sugar to thicken until it’s the right drizzling texture.
Serve: Plate warm pancakes, dust with powdered sugar, drizzle generously with the cream cheese glaze, and garnish with fresh strawberries if desired for a beautiful and tasty presentation.

Notes

For best results, use full-fat buttermilk and Neufchatel cream cheese to ensure richness and proper texture.
If the batter is too thick, add buttermilk gradually to thin; the batter should be pourable but not runny.
Keeping cooked pancakes warm in a low oven prevents them from becoming soggy or cold while finishing the batch.
You can substitute fresh berries for strawberries depending on seasonal availability or preference.
Adjust red food coloring quantity based on desired red intensity; gel food coloring can be used for more vibrant color without thinning the batter.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Keywords: red velvet pancakes, cream cheese glaze, breakfast recipe, fluffy pancakes, cocoa pancakes, brunch, easy pancake recipe