Red Velvet Pancakes Cream Cheese

The first time I made these, my kitchen looked like a crime scene with red food coloring splattered everywhere, but one taste of those chocolatey crimson cakes and I didnt care about the mess. My roommate walked in, stared at the stack, and asked if Id made red velvet cake for breakfast, which honestly wasnt wrong. These pancakes became our Sunday tradition after that, especially on dreary gray mornings when we needed something ridiculous to wake us up.

I brought these to a friends birthday brunch last winter, and honestly I was nervous because pancakes can get sad and cold when you have to transport them. But the red color stayed vibrant even after the drive, and when I poured that cream cheese over the stack, the birthday girl literally gasped. Sometimes food just makes people happy in that simple way.

Ingredients

• All-purpose flour: The foundation that gives these pancakes their fluffy structure and perfect bite
• Unsweetened cocoa powder: Provides a subtle chocolate background that keeps these from being too sweet
• Granulated sugar: Just enough to balance the cocoa and make these feel like a treat
• Baking powder and baking soda: The dynamic duo that creates those irresistible tall, airy pancakes
• Salt: Essential for popping all the flavors and preventing these from tasting flat
• Buttermilk and whole milk: Buttermilk adds tang and tenderness while whole milk keeps the batter rich
• Large eggs: The binder that holds everything together and contributes to the fluffiness
• Melted butter: Adds a rich, nutty flavor that oil just cant replicate in pancakes
• Vanilla extract: Rounds out all the flavors and makes everything taste bakery-quality
• Red food coloring: Gives these their signature dramatic color that makes breakfast feel special
• Cream cheese: Creates that luscious, tangy drizzle that makes these unforgettable
• Powdered sugar: Sweetens the cream cheese without any grainy texture

Instructions

Whisk your dry ingredients:

In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt until everything is evenly distributed and no clumps remain

Mix your wet ingredients:

In a separate bowl, whisk together the buttermilk, milk, eggs, melted butter, vanilla, and red food coloring until the mixture is smooth and uniformly red

Combine everything gently:

Pour the wet ingredients into the dry and fold with a spatula just until combined, leaving some small lumps, because overmixing makes tough pancakes

Heat your pan:

Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil, adjusting the heat if the butter browns too quickly

Cook the pancakes:

Pour about 1/4 cup of batter per pancake, wait for bubbles to form on the surface and edges to set, then flip and cook another 1 to 2 minutes until done

Make the cream cheese drizzle:

Beat the softened cream cheese until smooth, then add powdered sugar, milk, and vanilla, mixing until creamy and adding more milk if needed for pouring

Stack and serve:

Pile the pancakes onto plates and generously drizzle with the cream cheese mixture while theyre still warm

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These pancakes have a way of turning a random Tuesday into something worth celebrating. I made them once during a particularly stressful finals week in college, and somehow the act of making something so cheerful helped everything feel manageable.

Getting That Perfect Red Color

The red food coloring might seem excessive, but traditional red velvet gets its distinctive hue from the reaction between acidic buttermilk and natural cocoa powder, which modern cocoa does not do. One tablespoon gives you that classic vibrant red that makes these pancakes instantly recognizable and instagram worthy.

Making the Drizzle Pourable

Cold cream cheese will create lumps that no amount of whisking can fix, so let it sit on the counter for at least 30 minutes before you start. If your drizzle is too thick, add milk one teaspoon at a time because it can go from perfect to pourably thin faster than you expect.

Serving Suggestions That Work

While these are incredible on their own, fresh strawberries or raspberries add brightness that cuts through the richness. A hot cup of coffee or cold milk balances the sweetness perfectly.

• Sprinkle mini chocolate chips over the batter right after you pour it onto the pan
• Add a pinch of cinnamon to the dry ingredients for warmth that complements the cocoa
• Keep extra pancakes warm in a 200 degree F oven while you finish cooking the rest

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These red velvet pancakes are the kind of breakfast that makes people feel special without requiring any fancy techniques. Sometimes the most dramatic food is also the simplest to make.

Recipe Questions & Answers

→ What makes these pancakes red?

Red food coloring is added to the batter, giving the pancakes their vibrant red hue without affecting flavor.

→ How do I achieve a fluffy texture?

Using baking powder and baking soda with buttermilk creates lift, resulting in soft, fluffy pancakes.

→ Can I substitute the buttermilk?

Yes, using milk mixed with a little lemon juice or vinegar works as a quick buttermilk substitute.

→ How is the cream cheese drizzle prepared?

Softened cream cheese is blended with powdered sugar, milk, and vanilla until smooth and pourable.

→ What cooking tools are needed?

A whisk, mixing bowls, a nonstick skillet or griddle, spatula, and a hand mixer or whisk for the drizzle are recommended.