Red Velvet Pancakes Cream Cheese

The first time I made these red velvet pancakes, my kitchen looked like a crime scene. Red food coloring was everywhere, but when those fluffy cocoa stacks hit the table, nobody cared about the mess. My little cousin actually asked if we were having dessert for breakfast, and honestly, she wasn't wrong.

I started making these for Valentine's Day, but they've since become my go-to for cheering up anyone having a rough week. Something about stacking up those ruby-red discs feels like creating edible art. The way the cream cheese drizzle melts into every crevice makes each bite feel like a tiny hug.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour: The backbone that gives these pancakes their structure without making them heavy
• 2 tbsp unsweetened cocoa powder: Just enough to deepen the flavor and keep that classic red velvet profile
• 2 tbsp granulated sugar: A subtle sweetness that balances the tanginess coming later
• 1 tsp baking powder and 1/2 tsp baking soda: The duo that creates those sky-high fluff pockets we all want
• 1/4 tsp salt: Don't skip this; it makes chocolate taste more chocolatey
• 1 cup (240 ml) buttermilk: The secret ingredient for tenderness and that slight tang
• 2 large eggs: Room temperature eggs incorporate better and help the pancakes rise
• 2 tbsp unsalted butter, melted: Adds richness and helps create those crisp edges
• 1 tsp vanilla extract: Pure extract makes a difference you can taste
• 1 tbsp red food coloring: Gel coloring gives a more vibrant red, but liquid works in a pinch
• 4 oz (115 g) cream cheese, softened: Make sure it's properly softened or you'll end up with lumpy drizzle
• 2 tbsp unsalted butter, softened: Room temperature butter blends seamlessly into the frosting
• 1 cup (120 g) powdered sugar, sifted: Sifting prevents those stubborn powdered sugar lumps
• 1/2 tsp vanilla extract: Another hit of vanilla because why not
• 2–3 tbsp milk: Add this gradually until you reach that perfect pourable consistency

Instructions

Whisk the dry foundation:

In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt until everything is evenly distributed

Blend the wet mixture:

In another bowl, whisk together the buttermilk, eggs, melted butter, vanilla, and food coloring until smooth and uniform in color

Unite the two worlds:

Pour the wet ingredients into the dry ones and fold gently until just combined; remember, lumps are your friends in pancake batter

Preheat your canvas:

Warm a non-stick skillet or griddle over medium heat, then lightly butter the surface; you'll know it's ready when a drop of water sizzles

Cook to perfection:

Pour 1/4 cup portions onto the skillet, wait for bubbles to form and edges to set (about 2 to 3 minutes), then flip and cook for another minute or two until golden

Whip up the drizzle:

Beat the softened cream cheese and butter until creamy, add powdered sugar and vanilla, then gradually mix in milk until it flows like honey

Stack and serve:

Pile those beauties high on plates and let the cream cheese drizzle rain down generously; serve immediately while they're still fluffy and warm

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These became a birthday tradition for my best friend who swears red velvet is superior to chocolate. Watching her face light up when I bring out the stack makes the extra prep time absolutely worth it. Now every February, she starts dropping hints about when the red pancakes are coming.

Getting That Perfect Red

I've learned that gel food coloring delivers that restaurant-quality red without thinning your batter. Liquid coloring works, but you'll need more of it and might need to adjust your flour slightly. Start with less coloring than you think you need, you can always add more but you can't take it back.

Make-Ahead Magic

The cream cheese drizzle can be made a day ahead and stored in the fridge, just bring it to room temperature and give it a quick whisk before serving. You can also mix the dry ingredients together the night before to streamline your morning. The pancakes themselves are best fresh, but any leftovers reheat beautifully in the toaster.

Serving Suggestions

Fresh raspberries or strawberries echo the red theme and add bright tartness against the rich cream cheese. Chopped pecans or walnuts bring a satisfying crunch that contrasts with the fluffy pancakes. A light dusting of powdered sugar over everything makes these look restaurant-worthy.

• Maple syrup on the side never hurt anyone
• A cup of strong coffee cuts through the richness perfectly
• These reheat surprisingly well for a next-day treat

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Whether it's for a holiday, a birthday, or just a Tuesday that needs brightening, these pancakes turn breakfast into something worth celebrating.

Recipe Questions & Answers

→ How do I achieve the vibrant red color in the pancakes?

Use gel or liquid red food coloring added to the wet ingredients. Gel coloring tends to offer a more intense hue without thinning the batter.

→ What tips ensure fluffy and tender pancakes?

Mix the wet and dry ingredients gently to avoid overmixing, leaving some lumps in the batter. Also, use fresh baking powder and buttermilk for proper rise and moisture.

→ How can I thicken the cream cheese drizzle if it's too runny?

Gradually add more powdered sugar to the cream cheese and butter mix until it reaches a thicker consistency, or chill briefly before drizzling.

→ Can I prepare the pancakes ahead of time?

Yes, you can make them in advance and keep them warm in a low oven. Reheat gently on a skillet before serving for best texture.

→ What are good additional toppings to complement the pancakes?

Fresh berries, chopped nuts, or a dusting of cinnamon add texture and enhance the cocoa and cream cheese flavors.