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Red Velvet Pancakes

Fluffy, cocoa-infused crimson pancakes topped with a rich, glossy cream cheese glaze and fresh raspberries.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: American, Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick griddle or skillet
  • Spatula

Method
 

  1. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
  2. In a separate bowl, mix buttermilk, eggs, melted butter, vanilla, and red food coloring until combined.
  3. Pour wet ingredients into dry and fold gently until just combined. Let sit for 5 minutes.
  4. Heat a greased griddle over medium heat. Pour batter and cook until bubbles form, then flip.
  5. For the glaze, whisk softened cream cheese, powdered sugar, milk, and vanilla until smooth and pourable.
  6. Stack pancakes, pour glaze over the top, and garnish with fresh raspberries and mint.

Notes

Do not overmix the batter; small lumps help create a light, airy texture.