Red Velvet Pancakes Recipe​

Red Velvet Pancakes Recipe​ are the solution if you’ve ever wished you could eat dessert in the morning. These pancakes are fluffy, rich, and well-balanced with buttermilk, cocoa, and a zesty cream cheese frosting. They’re excellent for Valentine’s Day, birthdays, or just a comforting weekend treat.

I love red velvet cake. Red velvet mug cake is one of my favorite cakes. So I think this cake recipe is suitable for you to make for breakfast anytime.

Ingredients of Red Velvet Pancakes Recipe

• 1½ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup milk
• 1 large egg
• 1 cup melted butter
• 1 teaspoon vanilla extract
• 1 tablespoon red food color 
• 1 teaspoon white vinegar

Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup milk (adjust for desired consistency)
• 1 teaspoon vanilla extract

Topping

• Chopped pecans
• Berries, or powdered sugars

Equipment Needed

• Mixing bowls
• Whisk or hand mixer
• Measuring cups and spoons
• Non-stick skillet or griddle

Making Processes

Step: 1- Mix the flour, sugar, baking soda, baking powder, cocoa powder, and salt in a large bowl. 

Step: 2- Combine the egg, melted butter, milk, food coloring, vanilla extract, and vinegar in another bowl. Slowly pour the wet ingredients into the dry mixture, stirring just until mixed.
Step: 3- Preheat the oven to 350°F (175°C). Heat a griddle or nonstick skillet over medium heat after lightly greasing it. For each pancake, pour approximately ¼ cup of batter onto the pan. 

Step: 4- When bubbles appear on the top and the sides appear cooked, turn the pancakes over and cook for a further minute or two on the other side.

Step: 5- Prepare the Cream Cheese Glaze: Beat the softened cream cheese until it’s smooth in a medium-sized bowl. Mix in vanilla extract and powdered sugar until well combined. Add milk a little at a time until the glaze is the consistency you want. Use a hand mixer to achieve a smoother texture.

Step: 6- Cover your pancake stack with a good amount of the cream cheese glaze. Add chopped pecans, fresh berries, or powdered sugar as a garnish (optional). Serve and enjoy.

If you like these red velvet pancakes , you should definitely try the Red Velvet Brownies, Red Velvet Cheesecake and Red Velvet Crumble Cookies recipes.

Storage Tips

Refrigerate: Leftover pancakes for up to 3-4 days in a tightly airtight container. The cream cheese glaze should be kept apart.

Freezer: Place cooled pancakes in a zip-top bag between parchment paper sheets and store for 3 months.

Reheat: Toast pancakes for crispy edges or reheat them in the microwave.

Nutrition

• Serving: 1 pancake
• Calories: 290 kcal
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 410mg
• Carbohydrates: 41g
• Sugars: 9g
• Fiber: 1g
• Protein: 6g

Frequently Asked Questions (FAQ)

Can I make these without food coloring?

A: Yes! You can skip the red food coloring. The pancakes will still taste like red velvet (thanks to the cocoa and vanilla) but will have a more natural, brown tone.

What if I don’t have milk?

A: You can use buttermilk in a red velvet pancake recipe​.

Is the cream cheese glaze necessary?

A: Not at all. It’s a delicious touch, but you can use syrup, honey, or whipped cream instead.

Conclusion 

These Red Velvet Pancakes Recipe​ are a sensory treat that goes beyond breakfast! They are the ideal indulgence for any special occasion or as a fun weekend treat because of their vivid red color, soft, fluffy texture, and creamy icing.