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Red Velvet Pancakes with Cream Cheese Glaze Recipe

Red Velvet Pancakes with Cream Cheese Glaze Recipe
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★★★★★

5.1 from 11 reviews

Delight in fluffy, moist Red Velvet Pancakes topped with a rich and creamy Cream Cheese Glaze. These pancakes combine the classic flavors of red velvet cake with a breakfast favorite, perfect for a special brunch or indulgent weekend treat.

Ingredients

Scale

For the Cream Cheese Glaze

  • 4 ounces cream cheese, softened
  • 4 Tablespoons unsalted butter, softened
  • 3 Tablespoons whole milk
  • 2 cups confectioners’ sugar

For the Pancakes

  • 1 1/3 cups all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 2 Tablespoons unsalted butter, melted
  • 2 teaspoons red food coloring

Instructions

  1. Make the glaze: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, softened butter, and whole milk until well combined and smooth. Gradually add the confectioners’ sugar in two parts, beating after each addition until the glaze is creamy and lump-free. Cover with plastic wrap and set aside to keep fresh.
  2. Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, sugar, and salt to ensure even distribution of leavening agents and flavor.
  3. Mix wet ingredients: In a separate medium bowl, whisk the buttermilk, large egg, melted unsalted butter, and red food coloring until fully combined and smooth.
  4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently stir just until combined. The batter should remain slightly lumpy to maintain fluffiness; avoid overmixing which can lead to dense pancakes.
  5. Cook the pancakes: Heat a skillet or sauté pan over medium-low heat. If not using a nonstick pan, lightly grease it with vegetable oil. Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and edges look set, then carefully flip and cook until the other side is done and the pancake is no longer doughy in the center.
  6. Serve: Immediately serve the warm pancakes stacked and topped generously with the cream cheese glaze for a decadent breakfast experience.

Notes

  • Do not overmix the pancake batter; lumps are okay and help keep pancakes light and airy.
  • If you don’t have buttermilk, substitute 1 1/2 cups milk mixed with 1 1/2 tablespoons vinegar or lemon juice and let it sit for 5 minutes.
  • Adjust the amount of red food coloring based on your desired intensity of color.
  • Pancakes are best served fresh but leftovers can be refrigerated and reheated gently.
  • For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.

Nutrition

Keywords: red velvet pancakes, cream cheese glaze, breakfast recipe, fluffy pancakes, red velvet

Find it online: https://kitchenbyclara.com/red-velvet-pancakes-with-cream-cheese-glaze-recipe/