Red Velvet Pancakes with Cream Cheese Glaze Recipe

If you’re craving a breakfast treat that feels special but is surprisingly easy to whip up, you’re going to adore my Red Velvet Pancakes with Cream Cheese Glaze Recipe. These pancakes are tender, fluffy, and that subtle cocoa hints teamed with the luscious cream cheese glaze make every bite melt in your mouth. Honestly, this is my go-to recipe when I want to impress guests or just treat myself on a lazy weekend morning.

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Ingredients You’ll Need

The best part about this Red Velvet Pancakes with Cream Cheese Glaze Recipe is that it uses ingredients you’re probably familiar with, but together they create something a little festive and very delicious. I like to use real buttermilk because it adds that tang and helps with fluffiness, but you can adapt if needed.

• All-purpose flour: The base of your pancake batter; provides structure and tenderness.
• Granulated sugar: Just the right amount to balance sweetness without making the batter too heavy.
• Cocoa powder: It gives that subtle chocolate richness essential in red velvet flavors.
• Baking powder: Helps the pancakes rise and become fluffy.
• Sea salt: Enhances all the flavors beautifully.
• Buttermilk: Adds tang and reacts with baking powder for lightness; you can thin out with a bit more if you want thinner pancakes.
• Vegetable oil: Keeps pancakes moist and prevents sticking on the griddle.
• Eggs: Bind ingredients and contribute to texture and richness.
• Liquid red food coloring: Gives that iconic red velvet hue—add gradually to reach the perfect shade.
• Vanilla extract: Adds warmth and depth to the flavor.
• Cream cheese: For the glaze; I like full-fat for creaminess.
• Milk: Helps soften the cream cheese glaze to just the right consistency.
• Powdered sugar: Sweetens the glaze and smooths its texture.

Variations

One of my favorite things about this Red Velvet Pancakes with Cream Cheese Glaze Recipe is how easy it is to make it your own. Whether you want to keep things classic or add a twist, you’ll enjoy some of my go-to tweaks below.

• Vegan Version: Replacing buttermilk with plant-based milk and vinegar, and using flax eggs instead of real eggs works surprisingly well—I tried this for a brunch and even my egg-loving friends loved it.
• Berry Infusion: Adding fresh raspberries or strawberries to the batter or on top adds a juicy contrast that brightens these pancakes perfectly.
• Spiced Red Velvet: A pinch of cinnamon and a bit of espresso powder can deepen the flavor—this is a neat trick I learned to make the cocoa pop more.
• Gluten-Free: Using a gluten-free flour blend works okay, but for the fluffiest results, I recommend adding a teaspoon of xanthan gum.

How to Make Red Velvet Pancakes with Cream Cheese Glaze Recipe

Step 1: Mix Your Dry Ingredients

Start by combining your all-purpose flour, granulated sugar, cocoa powder, baking powder, and sea salt in a large bowl. I like to whisk these together thoroughly so everything is evenly distributed—this ensures your pancakes rise evenly and have a consistent flavor throughout. Don’t rush this step; a good dry mix sets your foundation.

Step 2: Whisk Together the Wet Ingredients

In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring. I usually add the red coloring a bit at a time until the batter has a pretty red shade, not just pink. This step is fun because that color really gets you in the mood for a special breakfast! Make sure everything is blended well so you have a smooth mixture.

Step 3: Combine Wet and Dry, But Don’t Overmix

Pour your wet ingredients into the bowl of dry ingredients. Using a whisk or spoon, gently mix until just combined. It’s really important not to overmix here. Some lumps are totally fine—they’ll hydrate during cooking, giving you tender pancakes. Overmixing can make them tough, and that’s no fun. I learned this the hard way, trust me!

Step 4: Cook on a Nonstick Skillet

Preheat a nonstick skillet over medium-low heat and lightly grease it with vegetable oil or cooking spray. Pour about a scant ¼ cup of batter for each pancake. Cooking on medium-low is key here: it allows the pancakes to cook through without burning the outsides. You’ll know it’s time to flip when you see small bubbles form all over the surface—usually around 2 minutes. Flip gently and cook for another 30 seconds to 1 minute. Set them aside and keep going until all your batter is used up.

Step 5: Make the Cream Cheese Glaze

While the pancakes cook, mix your glaze. I microwave the cream cheese, milk, and vanilla extract together for 30-45 seconds until the cream cheese is super soft. Stir in the powdered sugar until smooth—if it’s too thick, add a splash more milk. This glaze is the secret that takes your pancakes from good to OMG. You can microwave it again briefly before serving if it thickens too much as it cools.

Step 6: Serve Warm and Enjoy

Stack those beautiful red pancakes, drizzle generously with the cream cheese glaze, and dig in. I promise your family and friends will go crazy for these—even picky kids and chocolate skeptics.

How to Serve Red Velvet Pancakes with Cream Cheese Glaze Recipe

Garnishes

I love topping these pancakes with a few fresh berries like raspberries or sliced strawberries—they add a nice tart contrast to the cream cheese glaze. A light dusting of powdered sugar or chopped toasted pecans also adds a little something special. For festive mornings, a dollop of whipped cream always gets smiles around my table.

Side Dishes

To round out the meal, I usually serve these pancakes with crispy bacon or sausage—those savory hits balance out all the sweetness perfectly. A side of scrambled eggs or fresh fruit salad works well too, depending on what mood I’m in or who’s joining me for breakfast.

Creative Ways to Present

For birthdays or Valentine’s Day, I like stacking the pancakes into a tower layered with glaze between each one, then drizzling extra glaze and sprinkling red and white sprinkles on top. You can even cut them into heart shapes with cookie cutters for a playful touch. These presentations make breakfast feel really festive and fun.

Make Ahead and Storage

Storing Leftovers

I usually stack leftover pancakes with parchment paper between them in a sealed container and keep them in the fridge for 2-3 days. This prevents them from sticking together and keeps them fresh enough to enjoy again without drying out.

Freezing

Freezing works great for these pancakes! I separate each pancake with wax or parchment paper and freeze in an airtight bag or container. When you want some, just pop a few out and reheat—they reheat wonderfully without losing texture.

Reheating

My favorite way to reheat leftovers is in a toaster or toaster oven—it crisps up the edges while warming the center nicely. You can also microwave them briefly, but be careful not to overdo it or they get rubbery. Rewarm the cream cheese glaze gently too; just a quick zap in the microwave and a stir usually does the trick.

FAQs

Final Thoughts

This Red Velvet Pancakes with Cream Cheese Glaze Recipe has become one of my absolute favorites because it combines the nostalgic flavors of red velvet cake with the comforting joy of pancakes. I love making this when I want to add a little festive flair to a weekend brunch or surprise my family with something sweet they didn’t expect. You’ll find that these pancakes are not only delicious but also fairly straightforward—perfect for cooks of any skill level. Give them a try next time you want to turn an ordinary morning into something extra special; I promise, you won’t regret it!

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