Description
Delight in fluffy, moist Red Velvet Pancakes made with cocoa, buttermilk, and a hint of vanilla, topped with a luscious cream cheese glaze. Perfect for a special breakfast or dessert, these pancakes bring the classic red velvet cake flavor into a fun and easy stovetop dish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon sea salt
Wet Ingredients
- 2 cups buttermilk (use up to 2.5 cups for thinner pancakes)
- 3 tablespoons vegetable oil (plus extra for cooking, or use cooking spray)
- 2 eggs
- 2-3 teaspoons liquid red food coloring (or as needed to make a red batter)
- 1 teaspoon vanilla extract
Cream Cheese Glaze
- 4 oz cream cheese
- 3-4 tablespoons milk (any kind)
- ½ teaspoon vanilla extract
- ½ cup powdered sugar (confectioner’s sugar)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, and sea salt. Mix thoroughly to ensure the dry components are well blended.
- Whisk Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, and vanilla extract until well combined. Adjust the amount of food coloring to reach a light red color, making sure the batter is no longer pink.
- Combine Wet and Dry: Add the wet ingredient mixture to the dry ingredients. Whisk gently until just combined, ensuring no large lumps remain. Avoid overmixing to keep the pancakes fluffy.
- Preheat Skillet and Cook Pancakes: Heat a nonstick skillet over medium-low heat. Lightly grease the skillet with vegetable oil or cooking spray. Pour about a scant ¼ cup of batter into the skillet for each pancake. Cook for approximately 2 minutes or until small bubbles appear on the surface. Flip the pancake and cook for another 30 seconds to 1 minute until cooked through. Remove and set aside. Repeat with the remaining batter.
- Prepare Cream Cheese Glaze: While pancakes cook, place cream cheese, milk, and vanilla extract in a microwave-safe bowl. Microwave for 30-45 seconds until the cream cheese softens. Whisk in powdered sugar until smooth without lumps. If needed, microwave an additional 15-30 seconds to fully melt the cream cheese. The glaze will thicken as it cools. Thin with extra milk or reheat slightly before serving if desired.
- Serve: Plate the warm red velvet pancakes and generously drizzle with the cream cheese glaze. Enjoy immediately for the best flavor and texture.
Notes
- These buttermilk Red Velvet Pancakes are easy to prepare and ideal for a special breakfast or indulgent dessert.
- For a thinner batter and lighter pancakes, increase buttermilk up to 2.5 cups.
- Adjust food coloring to achieve the perfect red hue according to your preference.
- The cream cheese glaze can be thinned by adding extra milk or warmed before serving if it becomes too thick.
- Serve with additional toppings like fresh berries, whipped cream, or nuts for extra flavor.
Nutrition
- Serving Size: 2 pancakes
- Calories: 229 kcal
- Sugar: 12 g
- Sodium: 249 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 56 mg
