Description

These fluffy red velvet pancakes are light, airy, and tender with a subtle cocoa undertone, topped with a tangy-sweet cream cheese drizzle. Perfect for a festive and comforting breakfast or brunch.

Ingredients

Scale

1 ½ cups all-purpose flour (180 g)
2 tbsp granulated sugar (25 g)
2 tbsp unsweetened cocoa powder (15 g)
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ¼ cups buttermilk (300 ml) or milk + 1 tbsp lemon juice, let sit 5 mins
1 large egg, room temperature
3 tbsp unsalted butter (43 g), melted and slightly cooled
1 tsp vanilla extract
2 tbsp red food coloring (adjust for desired color intensity)
For the Cream Cheese Drizzle:
4 oz cream cheese (115 g), softened
½ cup powdered sugar (60 g), sifted
2–3 tbsp milk (30–45 ml), adjust for consistency
½ tsp vanilla extract

Instructions

In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, egg, melted butter, vanilla extract, and red food coloring until smooth and vibrant.
Pour wet ingredients into dry ingredients and stir gently with a spatula just until combined; small lumps are fine.
Preheat skillet over medium-low heat and lightly grease with butter or oil.
Using a ¼-cup measure, pour batter onto skillet. Cook 2–3 minutes until bubbles form and edges look set, then flip and cook another 1–2 minutes until cooked through. Avoid pressing down.
In a small bowl, beat softened cream cheese with powdered sugar, vanilla, and 2 tbsp milk. Add more milk if needed to reach drizzle consistency.
Stack warm pancakes, drizzle generously with cream cheese sauce, and serve immediately.

Notes

If batter is too thick, add a splash more buttermilk. Cook pancakes on medium-low heat to avoid burning. Let batter rest 5 minutes for better fluff. Keep cooked pancakes warm in a low oven (200°F) while finishing the batch. For dairy-free, substitute butter and cream cheese with plant-based alternatives and use almond or oat milk. Beet juice can replace red food coloring for a natural color.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: Approximately 2 panc
Calories: 375
Sugar: 16.5
Sodium: 350
Fat: 16.5
Saturated Fat: 9
Carbohydrates: 47.5
Fiber: 2.5
Protein: 8

Keywords: red velvet pancakes, fluffy pancakes, cream cheese drizzle, breakfast recipe, brunch, easy pancakes, festive pancakes