Red Velvet Pancakes with Cream Cheese Glaze: The Ultimate Breakfast Treat

Light and fluffy red velvet pancakes, generously drizzled with a rich, creamy glaze – these Red Velvet Pancakes with Cream Cheese Glaze are more than just breakfast; they’re an experience. Perfect for a memorable Valentine’s Day breakfast, a festive Christmas morning, or a delightful special brunch, this recipe is surprisingly easy to make and guaranteed to impress. I’ve been delighting my family with this recipe for over a decade, and now I’m thrilled to share it with you!

Looking for a sweet and sensational way to kick off Valentine’s Day? Planning a special birthday breakfast to remember? Or maybe you just want a show-stopping brunch dish that everyone will rave about? Look no further than these irresistible red velvet pancakes. Their incredibly light and fluffy texture, combined with the decadently rich cream cheese glaze, makes them both visually stunning and utterly delicious. These are the perfect Red Velvet Pancakes!

Let’s be honest, who wouldn’t jump at the chance to indulge in a delectable variation of classic red velvet cupcakes before noon? This recipe brings all the familiar, comforting flavors of red velvet cake to your breakfast plate.

Whether it’s a weekend treat or a special occasion, serve up a stack of these delightful flapjacks any time for a sweet breakfast experience that everyone is guaranteed to devour. Get ready for smiles all around!

Why You’ll Love This Red Velvet Pancakes Recipe

These red velvet pancakes aren’t just tasty; they’re a complete breakfast package! Here’s why they’ll become a new family favorite:

• Visually Stunning: Just like my recipe for Red Velvet Cinnamon Rolls with Cream Cheese Frosting, the captivating contrast of deep red pancakes against the creamy white glaze creates a truly impressive presentation on any breakfast table. These pancakes are a feast for the eyes as well as the stomach!
• Quick and Easy: You’ll be amazed at how quickly these come together. From start to finish, these pancakes are ready in under 30 minutes, making them perfect for busy mornings when you still want something special.
• Sweet Tooth Satisfaction: The subtle hint of chocolate from the cocoa powder in the pancake mix, paired with the luxuriously sweet cream cheese glaze, is guaranteed to satisfy any sweet cravings. It’s the ultimate indulgence for those who love a sweet start to their day.
• Light and Fluffy Texture: Nobody likes a dense, flat pancake. I’m sharing my insider tips and tricks to ensure your red velvet pancakes achieve the perfect airy and fluffy texture that melts in your mouth.

Red Velvet Pancakes and Cream Cheese Glaze Ingredients

This red velvet pancake recipe relies on the classic flavor combination we all know and love: a touch of cocoa powder, the tang of buttermilk, and the vibrant color of red food coloring.

Here’s a breakdown of the essential ingredients you’ll need:

Cream Cheese Glaze Ingredients:

• Cream Cheese: Opt for full-fat cream cheese to achieve the richest and most decadent flavor. It’s crucial to let the cream cheese soften at room temperature before using it. This ensures a smooth and lump-free glaze that’s perfect for drizzling.
• Butter: Similar to the cream cheese frosting that wonderfully tops my pumpkin bars, this glaze includes a touch of unsalted butter. It adds an extra layer of richness and enhances the overall flavor profile.
• Milk: Whole milk is ideal for thinning out the cream cheese mixture to the desired consistency. It allows for a beautiful drizzle over the pancakes. Feel free to adjust the amount of milk used to reach your preferred glaze thickness.
• Confectioners’ Sugar: Also known as powdered sugar, confectioners’ sugar is simply granulated sugar that has been finely pulverized into a powder. This makes it ideal for creating smooth and silky glazes. To ensure a truly lump-free glaze, I recommend sifting the confectioners’ sugar before incorporating it into the other ingredients.

Red Velvet Pancake Ingredients:

• All-Purpose Flour: Accurate flour measurement is key to achieving the right pancake consistency. I recommend watching a quick video on how to measure flour accurately. I personally use the scoop-and-level method to get the most precise measurement without relying on a kitchen scale.
• Cocoa Powder: Natural cocoa powder is the best choice for this recipe. Its lighter hue helps to enhance the vibrant red color of the pancakes. However, since this recipe uses baking powder as a leavening agent, which doesn’t require the acidity of natural cocoa powder, Dutch-process cocoa powder can be substituted if that’s all you have on hand. To prevent lumps, sift the cocoa powder before adding it to the batter.
• Baking Powder: Baking powder is a complete leavening agent that combines sodium bicarbonate and cream of tartar. This means it contains both the base and the acid necessary for activation. If you’re unsure about the freshness of your baking powder, you can easily test it. Simply pour about ¼ cup of boiling water over ½ teaspoon of baking powder in a bowl. If it bubbles vigorously right away, it’s still good to use.
• Baking Soda: Because this recipe utilizes buttermilk, baking soda is included in the batter to ensure a light and airy texture, as well as a subtle tangy flavor that complements the red velvet notes.
• Sugar: Just a tablespoon of granulated sugar is all that’s needed to add a touch of sweetness to the pancakes. It balances out the other flavors perfectly without overpowering them.
• Salt: A pinch of salt is essential for enhancing and balancing all the other flavors in the pancake batter. You can use either table salt or Kosher salt – both work equally well in this recipe.
• Buttermilk: Buttermilk adds a wonderful tangy flavor to the pancakes. It also helps to break down the gluten in the flour, resulting in more tender pancakes, and activates the leavening agent for a lighter texture. Don’t let leftover buttermilk go to waste! Use it to make ranch dressing or biscuits. If you don’t have any on hand, you can easily use a buttermilk substitute.
• Egg: The egg acts as a binding agent, holding all the ingredients together. It also provides structure to the batter, allowing air bubbles to form and create thick, light pancakes.
• Butter: The best way to melt butter is in the microwave, using half power and 30-second increments, stirring occasionally to ensure even melting. Allow the melted butter to cool to room temperature before adding it to the other ingredients. This prevents it from solidifying and forming lumps in the batter.
• Red Food Coloring: I always prefer to use gel food coloring, as it delivers a much more vibrant color than liquid food coloring. This means you can use less and still achieve that gorgeous red hue.

For precise measurements and detailed instructions, please refer to the complete recipe card at the end of this post.

Step-by-Step Guide: How to Make Red Velvet Pancakes

To ensure your red velvet pancakes turn out wonderfully light and fluffy, mix up the batter just before you plan to cook them. It’s also a good idea to prepare the cream cheese glaze first, so it’s ready to go as soon as the pancakes come off the griddle. Your family will definitely appreciate the immediate gratification!

1. Prepare the Cream Cheese Glaze: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese, butter, and milk. Beat in approximately half of the confectioners’ sugar, mixing at medium speed until well combined. Then, add the remaining confectioners’ sugar and beat until the glaze is smooth and creamy. Cover the bowl with plastic wrap and set aside until you’re ready to use it.

2. Combine the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, granulated sugar, and salt. Whisking is important to aerate the ingredients, break up any lumps, and ensure that everything is thoroughly combined.
3. Combine the Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, egg, cooled melted butter, and red food coloring until well combined.
4. Mix Wet and Dry Ingredients: Gently pour the wet ingredients into the bowl with the dry ingredients. Mix just until everything is combined. Be careful not to overmix the batter, as this can result in flat and dense pancakes. It’s perfectly fine if the batter is a little lumpy.

5. Cook the Pancakes: Heat a nonstick skillet, saute pan, or griddle over medium-low heat. For each pancake, pour about ¼ cup of batter onto the hot surface. When bubbles start to form on the top of the pancake and the edges begin to look a little dry, carefully flip the pancake using a spatula. Cook the other side until it’s golden brown and no longer doughy. Repeat with the remaining batter. Serve the pancakes immediately, drizzled generously with the prepared cream cheese glaze.

Chef’s Tip: If the cream cheese glaze becomes too thick, simply add more milk, a teaspoon at a time, until it reaches a pourable consistency. Remember to stir the glaze well before using.

Expert Tips for Perfect Pancakes

Want to achieve perfectly light and fluffy pancakes every single time? Follow these simple tips for diner-quality flapjacks that will have everyone begging for more:

• Avoid Overmixing: Resist the urge to overmix the batter. Overmixing develops the gluten in the flour, leading to tough, dense pancakes. A few lumps in the batter are actually a good sign!
• Fresh is Best: Don’t make the pancake batter hours ahead of time. It’s essential to mix the batter just before cooking to prevent the leavening agents (baking soda and baking powder) from losing their effectiveness.
• One Flip Wonder: While it may be tempting to flip and re-flip those pancakes, it’s best to limit yourself to one solid flip once you see bubbles forming across the surface of each pancake. Excessive flipping flattens the pancakes and makes them denser.
• Temperature Control: Ensure your pan is heated to the correct temperature. Medium-low heat is usually ideal for cooking pancakes evenly without burning them. Test the heat by dropping a small amount of batter onto the pan. If it sizzles gently and doesn’t brown too quickly, you’re good to go!

How to Store Leftover Pancakes

While these pancakes are best enjoyed fresh, leftovers can be stored properly for later enjoyment:

Refrigerator: Leftover cooked pancakes can be refrigerated for up to 3 to 5 days. Wrap the cooled pancakes tightly in plastic wrap or aluminum foil before placing them in the refrigerator. To reheat, simply pop them in the toaster or oven until warmed through.

Freezer: Pancakes can also be frozen for up to 2 months. Layer the pancakes between sheets of wax paper in a freezer-safe container or freezer bag to prevent them from sticking together. When ready to eat, frozen pancakes can be reheated in the oven for about 10 minutes or in a toaster until warmed through.

Important Note: Avoid topping the pancakes with the cream cheese glaze until just before serving. This will prevent the glaze from becoming soggy during storage.

Frequently Asked Questions About Red Velvet Pancakes

More Delicious Pancake Recipes to Try

If you enjoyed these red velvet pancakes, you’ll definitely want to explore these other unique and tempting pancake recipes:

• Sweet Corn Pancakes with Bacon
• Orange Ricotta Chocolate Chip Pancakes
• Pumpkin Pie Pancakes
• Raspberry Oatmeal Pancakes
• Cheesy Leftover Mashed Potato Pancakes

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Detailed Red Velvet Pancakes Recipe Card