Watch out world, red velvet isn’t just a flavor for dessert anymore. Jump start your day with a bit of ‘cake’ for breakfast with these fluffy Red Velvet Pancakes with Cream Cheese Glaze.
Do your kids get up at the crack of dawn on special holidays and *try* to tip toe through the kitchen and *secretly* make you a 5 star breakfast that they then lovingly hand deliver to your bed side (dribbles of milk going over the side every other step or so)?
For years it was cold bowls of cereal or plain pieces of toast that then left crumbs all over my covers, but I couldn’t help smiling through every bite.
As they got older, it graduated to scrambled eggs, even pancakes, and I thought I was in heaven, breaking my fast with a meal fit for a Queen (and one that created less mess was an added bonus 🙂
And then the older sons got even older, and under years of my diligent, often forced tutelage, they got really good at improving upon the classics.
Like pancakes for example. Red Velvet Pancakes. With Glaze Frosting.
Because why wouldn’t I want that hand delivered to me for breakfast any day of the year? Crumbs on the coverlet be damned!
I so love red velvet anything. And it doesn’t get anymore decadent than this for breakfast, well except for that one time one of the sons made Boston Cream Pie Pancakes, but that’s for another post.
Any who, Red Velvet Pancakes with Cream Cheese Glaze.
Yes, Sirree … that’s the special breakfast for me.
While this recipe does have a bit of a ‘list’ to it, it’s nothing fancy.
Honestly, all pantry staples!
For The Pancakes
- flour – plain all purpose flour
- cocoa powder – a key ingredient to red velvet cake flavor, use the regular kind and not the ‘dark’ version
- baking powder
- baking soda
- milk – 1% or 2%, the skim variety will result in a thin, runny batter
- vinegar – this acidic addition boosts the baking powder and yields fluffier pancakes
- eggs – 2 large eggs, if you can’t find large eggs substitute 3 medium sized ones
- red food coloring
- vanilla extract
- salted butter – melted
For The Glaze
- cream cheese
- powdered sugar
- vanilla extract
Most things you probably have on hand already, or can easily be found in the baking aisle of your local grocery store.
How To Make
These red velvet pancakes are pretty simple to whip up, even for pancake beginners.
To start, you’ll need to mix the batter.
To a large mixing bowl, add the flour, cocoa powder, baking powder, baking soda, and salt.
Whisk everything together until evenly combined, and set aside.
Measure the milk out into a liquid measuring cup and add the vinegar. Give it a gentle, but good stir.
Let it sit and rest for roughly two minutes. Congrats, you just made homemade buttermilk!
To another large mixing bowl, add the buttermilk, sugar, eggs, food coloring, vanilla, and melted butter.
Whisk all of the wet ingredients together until evenly combined.
Slowly pour the dry ingredient mixture into the wet bowl, using a sturdy wooden spoon to mix everything together.
Add them a little at a time, to prevent a mess or flour bloom, and continue until everything’s just completely incorporated into the batter.
Resist the temptation. Overmixing will give you flat, hard flapjacks.
Heat a griddle pan, or large skillet, over medium low heat. Then give the pan a helpful nonstick coating.
You can either melt a bit of butter, or spritz the pan with nonstick cooking spray.
Pour 1/4-1/3 of the red velvet pancake batter into the middle of the pan. It will spread, and that’s what you want.
Even if it looks a bit on the runny side at first, I promise your pancake will puff up just fine as it cooks.
Let your pancake cook until you begin to see bubbles forming and popping on the surface. This indicates it’s time to flip.
Use a sturdy spatula with a nice edge, to get under the pancake and flip it over on the griddle/skillet.
Continue cooking until that side of the pancake is also cooked through.
Transfer the pancake to a waiting plate, and continue cooking until all the pancakes are done.
Let them rest while you mix the glaze.
Either in the bowl of a stand mixer, or in a mixing bowl using a hand mixer, whip together the cream cheese and butter until they’re smooth & fluffy.
Add in the rest of the glaze ingredients and whip them together until the glaze is smooth and everything’s completely incorporated.
Set aside until ready to use, or store in an airtight container in the refrigerator if making ahead of time.
While I love all things red velvet, I can tell you any good red velvet recipe is about more than just a few added drops of red food coloring.
It’s all about the taste.
And that’s one of the main reasons I adore this red velvet pancake recipe in particular.
The flavor of the pancakes alone reminds me of having cake for breakfast, and then there’s the cream cheese glaze.
It’s sinfully sweet!
Depending on the size of your pancakes, you may choose to serve them in one large stack or in several smaller ones.
Divvy them up as you see fit.
Pour the cream cheese glaze over the still warm pancakes.
It will run over the edges and down the sides.
Serve your pancake stack(s) as is, or top them with a pinch of festive sprinkles.
These red velvet pancakes with cream cheese glaze are perfect for a Valentine’s or Galentine’s breakfast/brunch, even Christmas, or really any day you want to serve an edible ‘you mean the world to me’.
Other Red Velvet Recipes To Try
They embrace all the very best things about red velvet cake: its vibrant red color that just jumps off your plate, that subtle hint of fine chocolate, and luscious cream cheese frosting in every bite.
It’s ‘I LOVE YOU’ by the forkful.
Looking for other delicious red velvet flavored ideas?
- No Churn Red Velvet Cake Ice Cream
- Red Velvet Hot Chocolate
- Red Velvet Cupcakes
- Red Velvet Cookies with White Chocolate Chips
If you’ve tried this RED VELVET PANCAKES WITH CREAM CHEESE GLAZE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Red Velvet Pancakes with Cream Cheese Glaze
- 2 cups all-purpose flour
- 3 tbsp cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups milk
- 2 tbsp vinegar
- 1/2 cup sugar
- 2 large eggs
- 1 1/2 tbsp red food coloring
- 2 tsp vanilla extract
- 1/3 cup salted butter melted
CREAM CHEESE GLAZE
- 6 oz cream cheese softened
- 6 tbsp butter softened
- 2 cups powdered sugar sifted
- 1/2 cup milk
- 1/2 tsp vanilla extract
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until evenly dispersed and set aside. Measure out the milk into a liquid measuring cup and stir the vinegar into the milk, allow the mixture to rest for about 2 minutes. Ta-da, you made buttermilk. Now, pour the buttermilk into a separate large mixing bowl and add in the sugar, eggs, food coloring, vanilla, and melted butter. Use a wooden spoon to stir the mixture until all the ingredients are equally incorporated and the mixture's smooth. Stir the dry ingredients into the wet, slowly to avoid a mess, mixing until the batter's just combined.
- On the stove top, heat a griddle pan or large skillet over medium low- medium heat. Butter, or spray with non stick cooking spray, the griddle if necessary and pour about a 1/4 - 1/3 cup of the batter at a time onto the hot griddle. The batter will look liquidy at first, but that's ok, it will puff up and cook just fine. Cook until bubbles begin to appear on the top surface of the pancakes, then use a firm spatula to flip the pancake over, and cook until its cooked through. Serve the cakes warm with Cream Cheese Glaze drizzled, or poured, overtop.
- In the bowl of a stand mixer, use the whisk attachment to whip together the cream cheese and butter until they're creamed together smoothly and fluffy. Add in the remaining ingredients and whip them together, about 1 minute or until the mixture's evenly incorporated and smooth. At this point, if you think the glaze is too thick, you can add extra milk to thin. I'd add 1 tsp at a time. Store the prepared glaze in an airtight container in refrigerator until you're ready to use.
pictures & post updated 2/12/2021