Sweet Red Velvet Pancakes with Cream Cheese Icing

Growing up, pancakes at our house were always the regular buttermilk kind from a box mix. Nothing wrong with that, but my kids kept seeing these red velvet pancakes all over social media and begged me to make them. I kept putting it off, thinking they’d be too complicated.

Turns out, these red velvet pancakes are just as easy as regular ones, with a few extra ingredients that make them special. And that cream cheese icing? It’s basically the same one I’ve been putting on cinnamon rolls for years. Now these have become our go-to weekend breakfast when we want something a little different from the usual.

What Kind of Cocoa Powder Should I Use?

For red velvet pancakes, you’ll want to stick with natural unsweetened cocoa powder rather than Dutch-processed cocoa. Natural cocoa powder has a lighter color and more acidic taste, which works better with the red food coloring to create that classic red velvet look. If you use Dutch-processed cocoa, your pancakes might turn out darker and more brownish than the bright red we’re aiming for. Just make sure to check the label when shopping – if it says “Dutch-processed,” “alkalized,” or “European-style,” that’s not what you want for this recipe. Regular unsweetened cocoa powder from brands like Hershey’s or Ghirardelli will work perfectly here.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this recipe:

• Plain flour: You can use all-purpose gluten-free flour blend (with xanthan gum) as a 1:1 replacement. Just note the texture might be slightly different.
• 2% milk: Any milk works here – whole milk, 1%, or plant-based options like almond or oat milk. For extra richness, try buttermilk!
• Red food coloring: If you prefer natural alternatives, try 2 tablespoons of beetroot powder. The color won’t be as bright, but it’s a natural option. You’ll need to reduce the milk by 2 tablespoons if using beetroot powder.
• Cream cheese: For the icing, mascarpone cheese works great as a substitute. For dairy-free options, try dairy-free cream cheese alternatives, though you might need to adjust the milk quantity as they can be softer.
• Icing sugar: You can make your own by blending granulated sugar in a food processor until powdery. Just add 1 teaspoon of cornstarch per cup of sugar.
• Vegetable oil: Feel free to use melted butter, canola oil, or melted coconut oil instead. Each will add its own subtle flavor to the pancakes.

Watch Out for These Mistakes While Cooking

The biggest challenge when making red velvet pancakes is achieving that perfect fluffy texture – overmixing the batter will activate too much gluten and result in tough, rubbery pancakes, so stop stirring as soon as the dry ingredients are just incorporated, even if some small lumps remain.

Temperature control is crucial – your pan or griddle should be at medium heat (around 350°F if using an electric griddle), as too hot will burn the outside while leaving the inside raw, and too cool will make your pancakes dense and soggy.

A common mistake is flipping the pancakes too early – wait until you see bubbles forming and popping on the surface, and the edges starting to look slightly dry, which usually takes about 2-3 minutes per side.

For the cream cheese icing, make sure your cream cheese is truly at room temperature before mixing, or you’ll end up with lumpy icing – and if it’s too thick, add milk one tablespoon at a time until you reach the desired consistency.

What to Serve With Red Velvet Pancakes?

These indulgent red velvet pancakes are pretty filling on their own, but there are some great sides that can make breakfast even more special! Fresh berries like strawberries, raspberries, or blueberries add a nice pop of freshness and cut through the richness of the cream cheese icing. I love serving these pancakes with crispy bacon on the side – the salty crunch creates an amazing sweet-and-savory combo. For drinks, coffee or hot chocolate works great, but if you’re serving these for brunch, try adding a glass of cold milk or a mimosa to round out the meal.

Storage Instructions

Keep Fresh: Got leftover pancakes? Place them in an airtight container with wax paper between each pancake to prevent sticking. Keep the cream cheese icing separate in its own container. The pancakes will stay good in the fridge for up to 3 days, while the icing keeps well for about 5 days.

Freeze: These red velvet beauties freeze really well! Let them cool completely, then place them in a freezer bag with wax paper between each pancake. They’ll keep in the freezer for up to 2 months. I recommend making fresh icing when you’re ready to serve, as frozen cream cheese icing can become grainy.

Reheat: When you’re ready to enjoy your pancakes, pop them in the microwave for 20-30 seconds or warm them in a toaster on low. If they’re frozen, let them thaw in the fridge overnight first. Add the cream cheese icing just before serving – nobody likes warm icing!

Preparation Time	15-30 minutes
Cooking Time	20-30 minutes
Total Time	35-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 40-50 g
• Fat: 80-90 g
• Carbohydrates: 250-270 g

Ingredients

• 1 1/2 cups plain flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 2 teaspoons cocoa powder (not sweetened)
• 3/4 teaspoon salt
• 1 1/2 cups milk (i prefer 2% milk)
• 2 large eggs (whites and yolks divided)
• 3 tablespoons vegetable oil
• 2 tablespoons red food coloring liquid
• 4 oz softened cream cheese
• 3/4 cup icing sugar
• 1/2 teaspoon vanilla essence
• A pinch of salt
• 3 to 4 tablespoons milk

Step 1: Prepare Dry and Wet Ingredients

Preheat your oven to 200ºF to keep your pancakes warm as you cook.

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

In a separate bowl, whisk together the milk, egg yolks, vegetable oil, and food coloring.

Gradually stir the wet ingredients into the dry ingredients, mixing just until moistened.

The batter should still have some lumps.

Step 2: Beat and Incorporate Egg Whites

In another bowl, beat the egg whites until they form stiff peaks.

Stir one-third of the beaten egg whites into the pancake batter to lighten it.

Gently fold the remaining egg whites into the batter, being careful not to deflate them, until they are incorporated thoroughly.

Step 3: Cook the Pancakes

Heat a large griddle over medium heat, and spray it with nonstick cooking spray or brush with melted butter.

For each pancake, pour 1/3 cup of the batter onto the hot griddle.

Cook until you see bubbles forming on the surface and the edges start to dry out.

Flip the pancake and cook the other side until golden.

As pancakes are done, transfer them to a baking sheet and keep them warm in the preheated oven while you continue cooking the rest of the batter.

Step 4: Prepare the Cream Cheese Drizzle

In a bowl, beat together the cream cheese, powdered sugar, vanilla, and salt until smooth.

Gradually beat in enough milk to reach a pourable consistency that you can drizzle over the pancakes.

Step 5: Serve and Enjoy

Plate the warm pancakes and serve them topped with the luscious cream cheese drizzle.

Enjoy your delicious stack of pancakes while they’re hot!