Description
Delight in these fluffy and vibrant Red Velvet Pancakes, bursting with classic cocoa flavor and a subtle tang from buttermilk. Perfect for a special breakfast or brunch, these pancakes are topped with a creamy cream cheese glaze that complements their rich red color, making every bite absolutely indulgent and festive.
Ingredients
Pancakes
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Mix wet ingredients: In a separate bowl, beat the buttermilk, egg, melted butter, vanilla extract, and red food coloring until smooth and uniformly colored.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix to keep the pancakes fluffy.
- Preheat pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges are set, about 2-3 minutes. Flip and cook for an additional 2 minutes until cooked through and slightly crisp on the edges.
- Make cream cheese glaze: While pancakes cook, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract in a bowl until smooth and pourable. Adjust milk to reach desired consistency.
- Serve: Stack pancakes on plates, drizzle generously with cream cheese glaze, and serve immediately for the best texture and flavor.
Notes
- For extra fluffiness, separate the egg and beat the egg white until stiff peaks form, then fold into the batter gently.
- You can substitute buttermilk with 3/4 cup milk plus 1 teaspoon vinegar or lemon juice, let sit for 5 minutes before using.
- Use gel-based red food coloring for a more vibrant hue that won’t thin the batter.
- Leftover pancakes can be refrigerated and reheated in a toaster or microwave.
