Fluffy Red Velvet Pancakes Recipe with Cream Cheese Drizzle

Fluffy Red Velvet Pancakes Recipe with Cream Cheese Drizzle are a delightful twist on the classic breakfast dish. These rich, vibrant pancakes are light and fluffy, making them a perfect treat for special breakfasts or brunch gatherings. Topped with a luscious cream cheese drizzle, they are sure to impress family and friends alike!

Why You’ll Love This Fluffy Red Velvet Pancakes Recipe with Cream Cheese Drizzle

• Irresistibly fluffy and decadent flavor.
• Quick and easy to whip up, perfect for busy mornings.
• Great for meal prep; freeze leftovers for later.
• Family-friendly pancake option that kids love.
• Versatile enough for any occasion, from holidays to casual weekends.

Ingredients Needed

Dry Ingredients:

• 1 ½ cups (190g) all-purpose flour
• 3 tablespoons (45g) granulated sugar
• 1 tablespoon (7g) unsweetened cocoa powder
• 1 teaspoon (4g) baking powder
• ½ teaspoon (2g) baking soda
• ¼ teaspoon (1.5g) salt

Wet Ingredients:

• 1 ¼ cups (300ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice as substitute)
• 2 large eggs, room temperature
• 3 tablespoons (45ml) vegetable oil
• 2 tablespoons (30ml) red food coloring (gel preferred)
• 1 teaspoon (5ml) vanilla extract

Cream Cheese Drizzle:

• 4 ounces (115g) cream cheese, softened
• 1 cup (120g) powdered sugar, sifted
• 2-3 tablespoons (30-45ml) milk
• ½ teaspoon (2.5ml) vanilla extract

Step-by-Step Instructions

1

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly mixed.

2

In another bowl, whisk the buttermilk, eggs, vegetable oil, red food coloring, and vanilla extract until smooth.

3

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be slightly lumpy. Let rest for 5 minutes.

4

Preheat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter. Test readiness by sprinkling a few drops of water; it should sizzle immediately.

5

Pour ¼ cup (60ml) of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook the other side for 1-2 minutes until golden and cooked through. Adjust heat as needed.

6

While pancakes cook, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable. Add more milk if too thick.

7

Stack pancakes, drizzle generously with cream cheese glaze, and serve immediately. Optionally, add fresh berries or a dusting of powdered sugar.

Serving Suggestions for Fluffy Red Velvet Pancakes Recipe with Cream Cheese Drizzle

• Serve with fresh strawberries or raspberries for a fruity touch.
• Pair with crispy bacon or sausage for a savory contrast.
• Add a sprinkle of chopped nuts for extra crunch.
• Try a scoop of whipped cream for added indulgence.
• Serve with a side of freshly squeezed orange juice or rich coffee.

Tips for Success Fluffy Red Velvet Pancakes Recipe with Cream Cheese Drizzle

• Use room temperature ingredients for the best texture.
• Don’t overmix the batter; it should remain slightly lumpy for fluffy pancakes.
• Adjust heat as necessary to ensure pancakes cook evenly.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat pancakes gently in a toaster or microwave to maintain fluffiness.

Variations

Here are a few easy ways to change it up:

• Make it dairy-free by using non-dairy milk and cream cheese alternatives.
• Add chocolate chips or white chocolate chunks for extra sweetness.
• Serve with flavored syrups like maple or caramel.
• Top with sliced bananas or apples for a fruity twist.

Follow us on Pinterest for more cozy ideas.

Fluffy Red Velvet Pancakes with Cream Cheese Drizzle

A delightful twist on classic pancakes, these Fluffy Red Velvet Pancakes are light, rich, and topped with a luscious cream cheese drizzle, perfect for special breakfasts or brunch gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt

Wet Ingredients

• 1.25 cups buttermilk, room temperature Can substitute with milk + 1 tbsp lemon juice
• 2 large eggs, room temperature
• 3 tablespoons vegetable oil
• 2 tablespoons red food coloring Gel preferred
• 1 teaspoon vanilla extract

Cream Cheese Drizzle

• 4 ounces cream cheese, softened
• 1 cup powdered sugar, sifted
• 2-3 tablespoons milk
• 0.5 teaspoon vanilla extract

Method

 

Preparation

1. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
2. In another bowl, whisk the buttermilk, eggs, vegetable oil, red food coloring, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be slightly lumpy. Let rest for 5 minutes.

Cooking

1. Preheat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
2. Pour ¼ cup (60ml) of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
3. Flip and cook the other side for 1-2 minutes until golden and cooked through.

Cream Cheese Drizzle

1. While pancakes cook, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable. Add more milk if too thick.

Serving

1. Stack pancakes, drizzle generously with cream cheese glaze, and serve immediately.
2. Optionally, add fresh berries or a dusting of powdered sugar.

Notes

Use room temperature ingredients for the best texture. Don’t overmix the batter; it should remain slightly lumpy for fluffy pancakes. Adjust heat as necessary to ensure pancakes cook evenly. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat pancakes gently in a toaster or microwave to maintain fluffiness.