Red Velvet Pancakes Cream Cheese (Printable Version)
Fluffy cocoa pancakes with vibrant red color topped with a smooth cream cheese drizzle for a delightful breakfast.
# Ingredient List:
→ Pancake Batter
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1 cup buttermilk
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon red food coloring
→ Cream Cheese Drizzle
12 - 4 oz cream cheese, softened
13 - 2 tablespoons unsalted butter, softened
14 - 1 cup powdered sugar, sifted
15 - 1/2 teaspoon vanilla extract
16 - 2-3 tablespoons milk
# Step-by-Step Instructions:
01 - Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly distributed.
02 - In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla extract, and red food coloring until thoroughly blended and uniform in color.
03 - Pour wet ingredients into dry ingredients and fold gently until just combined. Stop mixing when small lumps remain—overmixing will toughen the pancakes.
04 - Set a non-stick skillet or griddle over medium heat. Lightly coat the surface with butter or cooking spray.
05 - Portion batter using a 1/4 cup measure per pancake. Cook until bubbles form across the surface and edges appear set, approximately 2-3 minutes. Flip and continue cooking 1-2 minutes until golden and cooked through. Repeat with remaining batter.
06 - Beat softened cream cheese and butter until completely smooth and creamy. Incorporate powdered sugar and vanilla, mixing until well combined. Gradually add milk until mixture reaches pourable consistency.
07 - Stack warm pancakes on serving plates. Generously drizzle cream cheese topping over each stack. Serve immediately while hot.
# Tips from hearthlykitchen:
01 -
- The combination of chocolate and tangy cream cheese hits those same comfort notes as the cake version
- These pancakes are somehow light yet decadent, making breakfast feel like a special occasion
02 -
- Overmixed batter equals tough pancakes, so stop as soon as you no longer see dry flour
- The first pancake is always your test run, so use it to adjust your heat setting
03 -
- Let your batter rest for 5 minutes before cooking; this gives the flour time to hydrate and creates fluffier results
- Keep finished pancakes warm in a 200°F oven while you cook the rest of the batch