Description

These Red Velvet Pancakes are a delightful twist on traditional pancakes, featuring a rich cocoa flavor with a stunning red hue. Topped with a luscious cream cheese glaze and optionally garnished with fresh strawberries, they make a perfect indulgent breakfast or brunch treat.

Ingredients

Scale

Dry 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

Wet Ingredients

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

Optional Garnish

Fresh strawberries for serving

Instructions

Prepare dry ingredients: 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 combine evenly.
Mix wet ingredients: In a separate bowl, whisk together the well-shaken buttermilk, eggs, red food coloring, and pure vanilla extract until completely blended. Pour the wet mixture into the dry ingredients and mix until just combined. Let the batter rest for 5 minutes. If the batter is too thick, gently stir in up to 1/4 cup additional buttermilk to reach a pourable consistency.
Heat the skillet or griddle: Preheat a large nonstick skillet or griddle over medium-high heat. If using a griddle, set the temperature to 350°F. Lightly grease with butter or vegetable oil to prevent sticking.
Cook pancakes: Pour about 1/4 to 1/3 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear dry and cooked. Flip the pancakes and cook for another 2 to 3 minutes until they are fully cooked through.
Keep pancakes warm: Cook pancakes in batches and place them in a single layer on a baking sheet in a 200°F oven to keep warm while finishing the rest.
Make the cream cheese glaze: Using an electric mixer, beat the softened Neufchatel cream cheese with the pure vanilla extract until smooth. Gradually add the heavy cream and powdered sugar, mixing on low speed until fully combined. Adjust the consistency by adding additional heavy cream one tablespoon at a time to thin or more powdered sugar to thicken, aiming for a drizzle-able glaze.
Serve: Serve the warm red velvet pancakes dusted with powdered sugar and drizzled generously with the cream cheese glaze. Garnish with fresh strawberries if desired for an extra burst of freshness and color.

Notes

If you prefer a deeper red color, add a little extra red food coloring, but avoid overmixing which can affect texture.
Neufchatel cream cheese is used for a lighter texture; regular cream cheese can be substituted if preferred.
Ensure your skillet or griddle is properly heated to prevent sticking and to achieve even cooking.
Use fresh buttermilk for best flavor; if unavailable, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 3/4 cups milk and letting it sit for 5 minutes.
To keep pancakes extra fluffy, do not overmix the batter; mix just until the ingredients are incorporated.
These pancakes can be made ahead and reheated in a low oven or toaster oven for convenience.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Keywords: red velvet pancakes, cream cheese glaze, breakfast, brunch, pancakes, sweet breakfast, cocoa pancakes