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Red Velvet Pancakes with Cream Cheese Glaze

Fluffy, cocoa-infused red velvet pancakes topped with a tangy cream cheese glaze and fresh raspberries. A perfect decadent breakfast for holidays.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.33 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cups buttermilk room temperature
  • 2 eggs large
  • 0.25 cup unsalted butter melted
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
Cream Cheese Glaze
  • 4 oz cream cheese softened
  • 4 tbsp unsalted butter softened
  • 1.5 cups powdered sugar
  • 3-4 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • Large mixing bowl
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Method
 

  1. Prepare the glaze: Beat softened cream cheese and butter until smooth. Whisk in powdered sugar, vanilla, and enough milk to reach a pourable consistency. Set aside.
  2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla, vinegar, and red food coloring until well combined.
  4. Pour wet ingredients into dry ingredients. Fold gently until just combined; do not overmix (lumps are fine). Let batter rest for 5-10 minutes.
  5. Heat a non-stick skillet over medium-low heat and grease lightly. Pour 1/3 cup batter per pancake.
  6. Cook 2-3 minutes until bubbles form and pop. Flip and cook 1-2 minutes on the other side.
  7. Stack warm pancakes, drizzle generously with glaze, and top with raspberries and mint.

Notes

Keep pancakes warm in a 200°F oven while cooking batches. For heart shapes, use a greased cookie cutter on the griddle.