Red Velvet Pancakes Delight

The inspiration for these red velvet pancakes came on a snowy winter Sunday when I wanted to surprise my family with something a little indulgent. Their bright color and rich chocolatey flavor, topped with a tangy cream cheese drizzle, instantly turned an ordinary breakfast into a celebration. These pancakes are decadent enough for a special brunch but simple enough to become a weekend favorite.

I first made these for Valentine’s Day and now whenever there is a birthday or celebration morning my daughter begs for them. They always feel festive and are easier to mix together than you might expect.

Ingredients

• All purpose flour: This builds the right foundation for pancakes. Choose unbleached all purpose for a tender crumb
• Unsweetened cocoa powder: Brings out true red velvet character. Look for Dutch process for a darker hue and mellow richness
• Red food coloring: Gives these pancakes their signature color. Gel coloring works best for strong saturation
• Buttermilk or milk: Makes pancakes extra tender. Use buttermilk for richer flavor but regular milk gives great results
• Egg: Holds everything together and gives pancakes lift. Farm fresh eggs add richness to the batter
• Vegetable or canola oil: Keeps the pancakes moist and helps with even browning. Use a neutral oil for best flavor
• Cream cheese: Full fat and softened at room temperature helps the drizzle stay smooth and rich
• Powdered sugar: Blends smoothly for a creamy sweet finish. Sift to remove lumps

Instructions

Mix the Cream Cheese Drizzle:

Beat cream cheese with powdered sugar and vanilla in a medium bowl until completely smooth and creamy. Start with room temperature cream cheese to avoid lumps. Then slowly add milk until the drizzle reaches a pourable consistency, set it aside.

Whisk the Dry Ingredients:

In a large bowl thoroughly combine flour, cocoa powder, sugar, baking powder and salt. Blend really well so the cocoa does not leave streaks. Your pancakes will cook up more evenly this way.

Combine the Wet Ingredients:

In a separate bowl whisk together milk, egg and oil until well blended. The oil will keep your pancakes turning out fluffy every time.

Make the Batter:

Pour the wet ingredients into the dry mixture. Stir gently until just combined and no flour streaks remain. Do not overmix. The batter should still be slightly lumpy. Then add red food coloring and gently fold to evenly tint the mixture.

Cook the Pancakes:

Preheat your griddle to medium high. About 350 degrees Fahrenheit works best. Once hot, scoop out a quarter cup of batter for each pancake. Let cook until bubbles form on the surface and the edges look set, about four or five minutes. Flip carefully and cook another two or three minutes on the second side.

Serve and Finish:

Transfer pancakes to plates and drizzle generously with the cream cheese topping. Serve warm for the full red velvet experience.

My favorite ingredient is the Dutch process cocoa. It makes the color pop and the taste so unique. My little brother calls these his ‘birthday pancakes’ because every special morning he hopes these are on the table.

Storage and Leftover Tips

Store leftover pancakes in an airtight container in the refrigerator up to three days. Pop them in the toaster or warm gently in a skillet for best results. The cream cheese drizzle can be stored separately and rewarmed or thinned with a splash more milk.

Easy Ingredient Swaps

If you do not have buttermilk mix a splash of lemon juice into regular milk and let it sit for five minutes before using. No food coloring? No problem. They will taste just as good with a natural cocoa tint. Use coconut oil or melted butter in place of vegetable oil for a subtle flavor twist.

Perfect Ways to Serve This

Build a pancake tower for brunch. Scatter chopped pecans or chocolate chips between layers for a party flair. Add a handful of fresh berries on top for added freshness.

These pancakes bring so much joy to our mornings. Even on an ordinary day, a stack of red velvet pancakes instantly turns breakfast into a celebration.

Recipe Q&A

→ How can I achieve the signature red velvet color?

Add 1–2 tablespoons of red food coloring to the batter until the desired bold color is reached.

→ What tips help pancakes stay fluffy?

Mix wet and dry ingredients until just combined and avoid overmixing to keep the texture light.

→ Can I use buttermilk instead of regular milk?

Yes, buttermilk adds a subtle tang and extra tenderness to the finished pancakes.

→ How do I make cream cheese drizzle smooth?

Beat cream cheese, sugar, vanilla, and milk together until creamy, adding milk gradually for desired consistency.

→ Is this dish suitable for holidays or special occasions?

Absolutely. The bright red color and decadent drizzle make it perfect for festive mornings or celebrations.