Red Velvet Pancakes with Cream Cheese Glaze
Fluffy, cake-inspired red velvet pancakes topped with cream cheese glaze ; the perfect festive brunch dish.
Print Pin Servings: 4 servings (about 8–10 pancakes)
Calories: 360kcal
Cost: ~$8 per batch
Equipment
- Mixing bowls
- 1 Whisk
- Measuring cups and spoons
- 1 Non-stick skillet or griddle
- 1 Spatula
- 1 Electric mixer (for glaze)
Ingredients
For the Red Velvet Pancakes
- 1 ½ cups All-purpose flour
- 2 tablespoon Cocoa powder Unsweetened
- 2 tablespoon Granulated sugar
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 ¼ cups Buttermilk
- 2 large Eggs
- 3 tablespoon Butter Melted
- 1 teaspoon Vanilla extract
- 1–2 tablespoon Red food coloring Adjust for desired color
- 1 teaspoon White vinegar Activates baking soda
For the Cream Cheese Glaze
- 4 oz Cream cheese Softened
- ¼ cup Powdered sugar
- 2–3 tablespoon Milk Adjust for consistency
- ½ teaspoon Vanilla extract
Instructions
- Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk buttermilk, eggs, melted butter, vanilla, red food coloring, and vinegar.
- Fold wet into dry until just combined; don’t overmix.
- Pour ¼ cup batter on medium-heat skillet; cook 2–3 min each side.
- Beat cream cheese, powdered sugar, milk, and vanilla until smooth.
- Stack pancakes and drizzle with cream cheese glaze.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Nutrition
Serving: 2pancakes | Calories: 360kcal | Carbohydrates: 48g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 90mg | Sodium: 520mg | Potassium: 250mg | Fiber: 2g | Sugar: 22g | Vitamin A: 600IU | Vitamin C: 0.5mg | Calcium: 140mg | Iron: 2mg